Print Cipolline in agrodolce (sweet and sour baby onions) Servings 4 servingsPrep time 15 minutesCooking time 15 minutes This recipe is a traditional ‘antipasto’ dish that is wonderful as an accompaniment to cured meats, cheeses and bread. However, it is so versatile that it can also be served as a side dish. Ingredients 750g baby […]
Cipolline in agrodolce (sweet and sour baby onions) Read More »
One of the most iconic Venetian dishes, squid ink risotto is a timeless classic which boasts both an earthy, savoury and sweet flavour, and combines two of the most favourite Venetian ingredients: rice and seafood from the lagoon.
Risotto al nero di seppia (squid ink risotto) Read More »
Print Branzino al forno (oven baked sea bass) Servings 3-4 servingsPrep time 5 minutesCooking time 30 minutes This oven baked sea bass recipe perfectly showcases the thinking behind Venetian cuisine to let the ingredients speak and bring joy to the table. It’s an easy one, but it’s special enough for a dinner party, yet simple
Branzino al forno (oven baked sea bass) Read More »
Fried sage leaves. This is a dish which is at the heart of Venetian cuisine and our mums would make over and over again in spring and summer.
Salvia fritta (fried sage leaves) Read More »
This recipe for “tegoline in umido” looks deceptively simple, but the flavour of this dish is to die for.
Fagiolini in umido (green beans in tomato sauce) Read More »
Print Risotto di carciofi (artichoke risotto) Servings 4 servingsPrep time 15 minutesCooking time 40 minutes In Venice, less is more. Most risotto dishes are made the exact same way and do call only for one simple ingredient to be showcased. And late winter/early spring has its own king of seasonal vegetable: artichokes. And one of
Risotto di carciofi (artichoke risotto) Read More »
Crostata is believed to be one of the oldest desserts in Italian pastry tradition, and it was in the early 11th century that it started to gain some recognition in Venice. Around that time, a recipe for this buttery treat was introduced.
Crostata de pomi (apple tart) Read More »
Print Baci in gondola (kisses on a gondola) Servings Many! servingsPrep time 30 minutesCooking time 3 hours This Venetian delicacy is made up of two crispy yet airy meringue kisses that hug a rich and indulgent dark chocolate filling. The name itself means “kisses on a gondola”. It is a nod to the iconic gondolas
Baci in gondola (‘kisses on a gondola’) Read More »
