Here is my basic Venetian cookbook that I often refer to when describing historical recipes from Venice (I used to devour it when I was a child): A Tavola con i Dogi by Pino Agostini. It was first published in 1991 and has an insightful introduction written by Alvise Zorzi. The books really makes readers understand and aware that historical Venetian cuisine is so much more than mainstream Italian cooking.
Venetian grandmothers only use dadi di brodo (soup cubes) when there’s some sort of “culinary” emergency (all of their parsley and winter herbs died during particularly cold weather – it just happened once …). Usually, we have garden and wild herbs thriving on a sunny window sill and there’s a more protected, moist and quiet place for those herbs that dislike sun (such as sorrel and wild garlic) downstairs in the garden that you can see below.
In this post we tell you about the benefits of the traditional Venetian cooking style ! The food you get to eat in Venice is based on recipes going back to long-held traditions. Here you can taste the ingredients people cooked with in pre-industrialization times.
We simply love breakfast cakes. So these cakes, from my grandmother’s family recipe journals, must become part of the EBooks. Every weekend we try out these recipes in our kitchen, and here you can see the result 🙂
Venice has always been a culinary center. Banquets during the times of the Republic were legendary, but …
95% of the thousand-year old knowledge on food and cooking, healthy recipes based on herbs and spices is not available to the public any more. It’s “stored away” in convents, public and private libraries.