Spaghetti “alla busara”
Sweet prawns bathed in a rich, subtly spicy tomato sauce. That’s Spaghetti “alla busara”, a flavoursome classic of Venetian cuisine
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Galani (sweet carnival crackers)
These delicate, fried pastries are the perfect sweet treat for Carnevale,and so easy to make
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Spaghetti alle vongole (spaghetti with clams)
This classic of Venetian (and Italian) cuisine is incredibly simple and at the same time a real treat.
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Cipolline in agrodolce (sweet and sour baby onions)
These sweet and sour baby onions are a testament to the Venetian love affair with this versatile vegetable
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Risotto al nero di seppia (squid ink risotto)
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.
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Branzino al forno (oven baked sea bass)
If you’re looking for a simple recipe that really enhances the delicate flavour of sea bass, then we highly recommend you try this one.
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Salvia fritta (fried sage leaves)
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.
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Fagiolini in umido (green beans in tomato sauce)
This recipe for “tegoline in umido” looks deceptively simple, but the flavour of this dish is to die for.
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Risotto di carciofi (artichoke risotto)
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
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Crostata de pomi (apple tart)
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.
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