Print Zaleti Servings 35-40 servingsPrep time 30 minutesCooking time 20 minutes One of the most traditional Venetian cookies, they get their name “zalo” (which means ‘yellow’ in Venetian dialect) from the “fioretto” corn flour used in the dough and which gives, besides the yellow-ish colour, also a grainy and crumbly consistency. Ingredients 300g plain flour […]
Print Classic Italian hot chocolate Servings 3-4 servingsPrep time 5 minutesCooking time 20 minutes Thick and creamy hot chocolate that you would be served in any Italian bar and pasticceria, usually with loads of whipped cream on top and, if you’d happen to be very lucky, with not only one but two ice cream wafer
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Print Fasioi in tocio (“beans in their sauce”) Servings 4 servingsBean soaking and prep time 13 minutesCooking time 20 minutes A budget-friendly-simple-but-delicious Venetian side dish made with beans, butter, onion, a pinch of plain flour, salt and pepper. This quick and easy recipe takes just over 20 minutes to make (plus beans soaking and cooking
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Print Fenoci al late (milk-braised fennel) Servings 4 servingsPrep time 5 minutesCooking time 15 minutes This is such a flavoursome and easy-to-make side which makes the most of season’s best fennel and its lovely aniseed-like flavour. It lends itself well to being accompanied with both meat and fish dishes. Our you can just make a
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