Lent Food at the Rialto Market

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

La Cucina dei Dogi – Venetian Palatial Cuisine

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. Read More

What Is So Special About Venetian Food ?

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. Read More