Baked sea bass with roasted potatoes and white wine sauce
Baked sea bass with crispy roasted potatoes and a simple white wine sauce. A Venetian-inspired recipe for sharing — elegant enough for a celebration, easy enough for any day.
Venetian rice and peas
Venetian rice and peas (risi e bisi): a fresh, seasonal spring dish.
Asparagus and boiled eggs with parsley oil vinaigrette
Asparagus and boiled eggs with parsley oil vinaigrette: a simple, seasonal spring recipe inspired by our family kitchens.
Onion and anchovy spaghetti
Onion and anchovy spaghetti, the Venetian bigoli in salsa: a simple, traditional pasta from our childhood kitchens, now shared with a tiny twist of our own.
Pasta e fagioli
Traditional Venetian pasta e fagioli: a bowl of beans, pasta, and quiet Venetian comfort.
Rustic barley orzotto with potato and garden rosemary
Inspired by risotto yet made with barley, this Venetian orzotto brings together leek, potato and fragrant rosemary.
Pumpkin gnocchi with brown butter and crispy sage
A Sunday tradition in Veneto, pumpkin gnocchi with brown butter and sage celebrates autumn’s warmth, simplicity, and the joy of cooking together.
Tomato and rice soup
A simple and hearty dish made by simmering rice and tomatoes in a savoury broth with a soffritto of vegetables.
Mussels au gratin
Mussels au gratin, known in Venice as ‘peoci gratinati’, elevates simple mussels into a rich, aromatic appetiser or even a light main course.
Charred melon and prosciutto panzanella salad
Our charred melon and prosciutto panzanella salad is a modern take on a classic, decadent Italian and Venetian summer dish, ‘prosciutto e melone’ (parma ham and cantaloupe melon).