Recipes from a Venetian kitchen
Where ingredients from the lagoon,
countryside and mountains meet.
STAR RECIPE
It’s carnival time in Venice, which typically lasts for two weeks, beginning on the Thursday before Shrove Tuesday (also known as Martedì Grasso) and ending on Ash Wednesday. During this time, the city of Venice is transformed into a magical place, where people of all ages dress up in elaborate costumes and masks. And, during carnival, special sweet treats appear in pastry shops, grocery shops, market stalls, at home. The most beloved ones being frittelle (fritters, empty or filled with pastry cream) and galani (carnival crackers).
Recipes and flavours from
Venice and the Veneto region.
There is so much more to Venetian regional cuisine than fish and tiramisu. Now stretching from the Venetian lagoon to Lake Garda, up to the Dolomites and down to the longest Italian river, Po, Venetian food culture is more varied than you might think, and it’s not only made in Venice.
Dishes and ingredients link the territory together. They tell stories of the long gone Serenissima Republic, once known as the ‘market to the world’, which incorporated numerous mainland and overseas possessions, and of a unique cuisine that was created by centuries of heritage and shared culture.
Venetian food is simple, humble, honest. Its essence is in the great quality of ingredients which have been cooked the same way for centuries. Without fuss. When you work with the best produce and culinary knowledge from all over ‘the world’, there’s no need to overcomplicate it.
Antipasti (starters)
Polenta e funghi (polenta and mushrooms)
Gamberi in saor (prawns 'in saor')
Salvia fritta (fried sage leaves)
Cipolline in agrodolce (sweet and sour baby onions)
Primi e secondi piatti (mains)
Spaghetti alle vongole (spaghetti with clams)
Pasta e fasioi (pasta and beans)
Branzino al forno (oven baked sea bass)
Risotto al nero di sepia (squid ink risotto)
Risotto di carciofi (artichoke risotto)
Risi e patate (rice and potatoes)
Minestra de verze (rice and savoy cabbage soup)
Contorni (sides)
Fagiolini in umido (green beans in tomato sauce)
Verze sofegae (suffocated or smothered cabbage)
Fenoci al late (milk-braised fennel)
Fasioi in tocio (beans in their sauce)
Dolci (desserts)
Galani (carnival sweet crackers)
Baci in gondola (kisses on a gondola)
Tiramisu
(the best ever)
Zaleti
Classic Italian hot chocolate
Crostata de pomi (apple tart)
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