Dear Readers, these are the final parts, Six and Seven, of our Blog Series Sapori d’Autunno. Part Six is the recipe you will see in a moment, while Part Seven is our new Coffee Guide. You can download it at the bottom of this post.

On the first day of October, chances are that we are nostalgic because summer – the fifth season as Grandmother calls it – is slowly coming to an end. One after the other, the Biennale installations in town are closing …

But then, we used to call October the Painters’ Month, for i vedutisti, painters like Canaletto, loved the crisp and clear October light. And one could also get creative and paint a pancake in the kitchen πŸ™‚

Our recipe dedicated to the start of this colorful month is a soft crΓͺpe we hope you will love. At the Rialto Market, we get almond flour right now, which is finely ground almonds delivered from southern Italy. Almonds have been a favorite fruit in Venice ever since, and at the times of the Republic of Venice, plantations consisting of bitter and sweet almond trees were established on the islands of the Aegean Sea. For this reason, Venetians never ran out of almonds.

To make your pancakes, use almond flour. In addition, use almond milk instead of mineral water to prepare the pancakes because it accentuates the taste of the almonds. Using almond milk makes the dough really fluffy.

Sprinkle the pancakes with a sugar mixture consisting of cocoa powder and cane sugar, then decorate with a bar of chocolate which you have briefly heated in a pan, then top your pancake with mint liquor which we call menta in Italy.

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