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.
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 !
There’s one ancient Venetian winter drink almost never mentioned in cookbooks. It seems it has disappeared at all, and yet it was so popular in Venice until 100 years ago. Dosa calda. Literally, this is a spice and fruit drink popular in Venice before vin brule became popular in town. In Venetian, vin brule means vino […]
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 […]
Writing about soul food can’t be complete with our beloved risotto. It’s a staple dish in our family 🙂 Rice dishes have always been a favorite in the Veneto. Rice arrived in the Veneto region in the 9th century AD, when Venetian merchants bought it via Amalfi from the Arabs that had introduced rice to Sicily. […]
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 […]