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. Read More
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. Read More
Before Venetians went to celebrate the Mass at the Basilica della Salute, they kept themselves warm with a drink called dosa calda, whose recipe dates back to the 14th century. It was also a favorite during the Venetian winter fairs, for the end of November and early December were dedicated to fairs and exhibitions at the Rialto and other campi in town.
Dosa calda not only restores warmth after being exposed to the humidity of late November in Venice (or anywhere in the world!) but has also got all the natural benefits to strengthen your immune system. Figs and citrus fruit, coming in small doses provide Vitamin C, and the spices do the rest.
In Venice these days, children celebrate Il santo che divise il mantello e fece tornare il bel tempo … the Saint who by sharing a piece of his coat with a beggar made the sun return to Earth. In Venice, there’s a special tradition reminding us of this Legend, enacted on 11 November every year …
Late autumn is a time for Feasts in Venice. Venetians traditionally have been celebrating with poultry dishes. Some eat faraona and anara (duck). The tradition of eating bigoí co’l anara (thick Venetian pasta with duck sauce) belongs to this season.
While children walk around and look for the Sanmartin de Pastafrolla, a sweet cake, in the pastry stores and bakeries, adults also have a favorite dish eaten on 11 November. Oca in onto is very much en vogue these days. It’s rather heavy, based on an ancient recipe from the Venetian countryside. But then, in Venice, dishes were usually enriched with spices.
In the Veneto, you can find a special goose breed, l’oca del Mondragon, raised around Treviso. There’s even a Facebook Page dedicated to these geese.
A dinner on San Martino Night would start with crema de suca (squash cream soup) or even, minestra de oca, a spicy vegetable soup flavored with pieces of goose. The soup could be followed by a starter plate of warm and cold antipasti, like crema di baccala’, polenta, oven-baked slices of persimmons and potatoes flavored with rosemary, raisins and lots of black pepper.
My grandparents celebrated San Martino with goose, grilled polenta and vegetables enriched with spicy and fruity flavors. So here we share our recipe for Oca in onto alle erbe, pera speziata e castagne con amarene – Herb-flavored goose, spicy pears and chestnuts cooked with amarena cherries.
Grandmother prepares traditional Venetian goose, oca in onto, based on a recipe from her family cooking journal. She cuts off the fatty parts of the goose into tiny cubes and melts them in a pan. Then she adds mortadella sausage cut in dices and herbs such as parsely, rosemary, laurel leaves, and spices (cloves, coriander seeds and juniper), salt and black pepper. She bakes the goose in the oven until it turns golden brown, adding olive oil when required.
We have adapted this recipe and here is a less fattening alternative if you must eat goose. Cut cut off the fat entirely, it could be used it for any other purpose like flavoring bread soup or to eat with polenta. Fry the goose in a little olive oil instead, add the herbs and spices mentioned above, a hint of red curry or a berbere spice mixture. Then bake the goose in the oven until golden brown. We’ll cover the berbere spice mixture in our next blog post.
To complete this special day’s menu, serve the goose with pears cooked in water or red wine with spices like cinnamon, cloves and mustard seeds. Serve the goose with castagne arrostite (cook chestnuts in a pan for about 10 minutes, then roast them in olive oil with salt, mustard seeds and pepper and garnish with canned amarena cherries).
Our vegetarian menu, which is also a fine contorno (side dish) is insalata bizantina! This is a warm spinach salad, flavored with a topping made from figs, raisins, pinoli, lots of black pepper and grapes. Fry spinach leaves in olive oil, add the toppings which consists of dried figs in dices, grapes, pinoli and the spices, fried in another pan in olive oil.
As dessert, we would eat a piece of the Sanmartin de Pastafrolla. Take a look at how Pasticceria Majer bake theirs:
Join us and discover Venice on the Night of San Martino in this blog post in our Venice Travel Section.
Like elsewhere, Halloween in Venice couldn’t work properly without la zucca – pumpkins decorations and dishes. But then, when my grandmother was young and the notion of Halloween wasn’t generally known in the Veneto, squashes were a staple food in late October. Especially, pumpkins were used to make delicious risotto.
It seems that squashes arrived via the Levant in Venice. Venetians had their own home-grown varieties long before Halloween was taken up in the Veneto. For there were other things to celebrate and look forward to …
When my grandmother was young and lived in the countryside in the northern Lagoon, autumn meant a busy time … and it wasn’t all about harvesting. For November 1st marked a special period in the Venetian calendar, the beginning of the new agricultural year ! We’ll write about all that in one of our first posts in November.
So first, after the Remembrance Days had been solemnly celebrated on 1 and 2 November, this month actually became very festive, but with a purpose. For it’s one of the two months when Venice celebrates her very existence (the other is July).
First, in November you already harvested wonderful food and fruit. A bounty to choose from little known or forgotten varieties I don’t see in many other places. I mean, mulberries, pomegranates, figs, quinces and persimmons. Apples, pears and olives.
Venetians loved, and still love, eating pheasant, faraona, and goose in November. They eat goose to recall the tradition of Saint Martin being saved by geese, on 11 November. Then, November is a transition month: After we celebrate La Festa della Salute on 21 November, it is more quiet and Venetians are getting ready for Christmas time.
Yes, you read that correct. Getting ready for Christmas used to be a quiet time. My grandmother tells that people spent it baking, cooking risotti, hunting (fowl) and fishing (pesce di San Pietro, mostly) in the Lagoon. Only a few days before Christmas were pine twigs cut to decorate the house. But that’s another story we will tell when Christmas is around the corner.
In our family, the beginning of November / end of October was celebrated with squash. Zucca, and now, the variety with the hard emerald-colored skin, zucca marina di Chioggia, una zucca rugosa, was available at the markets. You can see it in all the images of this post 🙂 We cut it in small dices and use it as main ingredient to make Risotto del Contadino.
This risotto consists of two parts, so I think it’s very luxurious 🙂 Part one is the risotto itself, consisting of diced pumpkins, red onions, Arborio risotto rice, red wine (we use a little glass of vino raboso, by the way), and wine cheese (formaggio al vino – we use Fienotto, or any soft, wine-flavored cheese we can get). Lots of pepper and chili flakes go into the risotto broth (all’onda) as well..
We prepare part 1 of this dish as we usually cook risotto. That means, adding water in little bits and stirring the rice, diced pumpkins, apples, grapes and onions a lot. Then we add salt and spices (the warm mixture: black pepper, cinnamon, a tiny hint of yellow curry powder and dried chili flakes). Finally, we garnish with tiny dices of the cheese and wait a few minutes until they melt into the risotto.
Part 2 of our dish consists of a special, warming, seasonal topping. In a pan, we fry raisins, pinoli (pine nuts) and a few slices of persimmon. I cachi (persimmons) are the most ancient variety of apple that came to Europe via the spice route during Roman times. And they do taste like a warming exotic apple and vanilla mix.
In Venice, you can often find neglected persimmon trees in the tiny garden courtyards. We pick all our persimmons and they are used to make jam, syrups and to flavor spicy dishes like piatti unici and this risotto. They also look nice if you want to garnish a special dish …
Then, the end of October can be considered a “second spring” as I mentioned above. For example, the herbs in the courtyard garden still look nice and love the sun. Above, you can see our erba cola (artemisia abrotanum marittima) and our olmaria.
By the way, we pick a leaf of olmaria and use it to make a cup of herbal infusion in case anyone in the family suffers from a headache due to autumn weather swings.. It has a rather neutral taste, very greenish, and is often a fine alternative to taking aspirina…
First, we use truffles very sparingly, and not always truffles themselves. They taste incredibly intense and must be used in the right manner by all means. For example, we often use high-quality olive oil flavored with tartufo and it conveys just the right amount of earthen taste to risotto or a pasta dish.
While the Apennines are best known for truffles in Italy, you find both tartufo nero (black truffles) and tartufo bianco (white truffles) in various areas (zone tartufigene) in the Veneto as well. For example, black truffles come from the Colli Euganei and Colli Berici hills. White truffles can be found in the southern parts, around the Po River Delta, Polesine and Rovigo.
Flavoring risotto with truffles
When cooking risi in bianco, plain risotto rice (take a look at this post to learn more about risotto rice), we add neutral flavors like a few cubes of zucca gialla (yellow butternut squash) and/or wood berries to enhance the truffle taste. You could also add a spoonful of dry white wine while stirring your risotto, and/or a tiny amount of dried tomatoes.
Serve your risotto with scaglie di parmigiano (parmesan slices, or even better, with cubes of Asiago cheese like I did in the picture below) and sprinkle with olio aromatizzato al tartufo. This is the most economical way to get that flavor as often as you like and the right amount of this flavor, neither too weak nor too intense.
With regard to spices, it’s cinnamon and black pepper that best enhance the flavor of tartufo. Use herbs sparingly, but chives, parsley, and above all, tarragon, will work just fine. Also, dried fruit, used sparingly, can enhance your truffle pasta or rice dish, such as uva passa (raisins) or even pinoli (pine nuts).
Cooking pasta sauce with truffles flavor
Here we can prepare a creamier variant than with risotto. For example, I cooked this pasta corta alla salicornia e tartufo – short pasta with salicornia herbs and truffles.
Salicornia is a herb growing on the island swamps of the Lagoon, and sometimes alongside the cultivations and the little canals criss-crossing vegetable gardens on the Lagoon islands, such as Mazzorbo, Sant’Erasmo or Le Vignole.
To prepare your pasta sauce, cook the salicornia herbs in a little bit of water until soft. Fry them in a pan for a few minutes, add cream, a hint of cinnamon, sea salt and black pepper. Add the pasta and flavor your dish with olive oil flavored with truffles. In case you use “real” truffles, use a tiny bit of them (grated) while you heat the sauce with the cream. Garnish with Asiago cheese and flavor with black pepper. I also added a few slices of fried courgettes 🙂
By the way – if you would like to know more about Lagoon herbs, I recommend you make a visit to the Serra dei Giardini ! This is a hothouse where you can buy plants, seeds, and also enjoy afternoon tea, breakfast, lunch and dinner.
In 2012, during the Biennale, I went to attend the Festival della Laguna, part of which also took place at the Serra dei Giardini. There’s also a blog dedicated to the 2012 Edition of the Festival della Laguna, click here to view it.
I was an avid visitor at this Festival della Laguna five years ago. While visiting the exhibition hosted by Serra dei Giardini, I first thought about starting a blog on Venice dedicated to its Secret World of Herbs and Spices 🙂 Take a look at this website, even though it’s five years old. You will find a lot of useful information on the Lagoon islands, their vocation, and of course, farms, orchards and vegetables !
Soon, rice became THE staple food for the Venetians. Just think of their signature dish, or national dish so to say, which is risi e bisi. The Doge and his guests ate risi e bisi (rice and green peas) on St. Mark’s Day (25 April). This is one of the recipes which arrived in our times. Others still wait to be re-discovered … and there are so many family recipes for risotto here, for every season. Often enriched with dried fruit, savoury or even sweet.
The other well-known Venetian rice dishes are risotto al radicchio and riso al nero di seppia. We’ll talk about these when their season has arrived !
In Venice, I buy rice either at Drogheria Mascari’s or at Casa del Parmigiano which I mentioned a few times in this blog series. You can see their fine selection above. You even get riso alla zucca e mela, which is rice enriched with squash and apples.
Venetians are quite strict about which rice to choose. and for risotto, riso arborio is di rigore ( a must-have !). But then, there are a number of other rice varieties on sale too, flavored and natural.
Here’s the family recipe I announced above. You can taste the Venetian September in it, from grapes to herbs and a hint of warming spices.
This is our Riso al curcuma, Asiago, funghi porcini e uva nera – Risotto flavored with turmeric and cinnamon, Asiago cheese, cepes and black grapes.
Fry cepes (fresh or dried) in olive oil, add grapes and blueberries if you like. At the same time, prepare your risotto in the Venetian way, which is stirring a lot, adding a bit of water, then stirring again … when your rice is almost al dente, add the cepes and grapes, plus tiny cubes of Asiago cheese (or Mozzarella if you like). Serve with chives, black pepper, lemon-flavored olive oil and another handful of grated parmesan cheese.
In part 3 of our Sapori d’Autunno blog series, we will cook our favorite cream soup in late September. We call it crema alle patate americane e zucca con pesto al nasturzio. It’s a hearty soup, because by now, I can’t pretend that mornings in Venice are getting slightly chilly. The difference in temperature between early morning and afternoon keep rising, calling for food that helps us adapt to the seasonal mood swings. We need balanced food which we can make easily, with a little help from herbs.
This time, I use the herbs to make pesto. Our nasturtium pesto consists of pistachios (pistacchi tritati), basil leaves (the ones you could see in the first post of our Sapori d’Autunno Blog Series), pinoli (pine nuts), and nasturtium petals called petali di nasturzio.
Today’s ingredients are all locally sourced, and we’ll tell you a bit about the Estuary of the Venetian Lagoon. Especially in the northeastern part of the estuario, you find flatlands covered with vegetable plantations, vineyards and horticultural centers, separated by the odd wild berries hedge and patch of reeds from each other. There are quite a lot of them, next to Portogrande located near Altino and thus, to the Venice Airport, Marco Polo.
Its clear water is so beneficial for these plantations located along its banks. From the Sile area, and across to Lio Piccolo and the Cavallino area, we get incredibly fresh produce then sold here at the Rialto Market.
To make two portions of your cream soup, you need 1/2 cup sweet potatoes, cut in cubes, and 1 1/2 cups soft, yellow squash, also cut in little cubes. Currently, the soft piena di Napoli is available at the market. Zucca Marina di Chioggia is also arriving at the markets. (We’ll cover squash from the Veneto in detail later in October 🙂 ) Cook the vegetables with 1-2 white onions in water in a pan until soft. Puree them and flavor with sea salt, black pepper and a hint of cinnamon.
How to make your pesto al nasturzio – nasturtium: Blend nasturtium, dill and basil leaves in a mortaio (mortar) with pine-nuts, parmesan flakes. and chopped pistachios and a few drops of olive oil until you get a smooth mixture. Please note – never cut herbs when making pesto. Reduce the herbs to small pieces / leaves with your hands !
Top your soup with pesto, a few drops of chili-flavored olive oil, freshly ground black pepper and a few twigs of dill. Flavor with a teaspoon panna (cream) if you like.
If you don’t have nasturzio available, use a tiny bit of freshly harvested red chilis to add a sharp, refreshing flavor to your soup.
Tomorrow, we’ll take you on a trip to discover le risaie – rice fields in the Veneto, and our favorite recipe for risotto in early autumn.