Venice was basking in the sun last weekend, just in time for Easter. You could definitely eat breakfast outside on my favorite campo in the neighborhood, Campo della Bragora in Castello. I love the spring morning light flooding this wide campo and its oleander bushes that will soon be covered with white vanilla-scented blossoms.
We always look forward to the last week of March when – usually – the first produce (le primizie) growing on the Lagoon islands is arriving at the markets in Venice. On the blog, we inaugurate this special time by introducing you to a favorite fish recipe accompanied by candied tomatoes.
One cake recipe is traditional and the other is “modern” and inventive. But then, the colors of Father’s Day in Venice are tinted with red, the color of love.
Neatly arranged. Pale green ones next to those with a glowing yellow hue. Ruby red and soft, speckled red, linden green. Vegetables in Venice come in many facets in the early spring, their color reflecting what we can expect in the days to come.
In, March we start celebrating spring cuisine in Venice. This is the month ushering in the official spring feasts which will last until mid-June.
In the last few days, Venice was hit by a very cold spell, you may have seen images of the city and Lagoon covered by snow 😦 The good news is that this white blanket has gone.
2018 started on a rather strange note in Venice. While January was so dry and sunny, February was humid and now seems to end on a very cold note. In fact, the cold weather during the last weekend reached far south, and snow fell in Naples and on the Amalfi Coast !
Frittelles don’t just disappear from Venetian pastry stores over night just because Carnival is over ! They are still present in our family kitchen and in many others in Venice.