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.
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 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 […]
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.