Octopus and potato salad

Taste the essence of summer with this easy pan-fried tomatoes recipe. Tossed with garlic and fresh garden herbs, it’s the perfect simple side dish.

Giardiniera – Italian pickled vegetables

Make homemade giardiniera, the classic Italian pickled vegetables. Learn how to keep the crunch, adjust the acidity, and preserve summer’s abundance in a jar.

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.

Mussels au gratin

Learn how to make traditional Venetian mussels au gratin, or peoci gratinati, with fresh mussels, garlic, parsley, breadcrumbs and extra virgin olive oil.

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).

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.

Polenta e funghi (polenta and mushrooms)

Gamberi in saor (prawns ‘in saor’)