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The Austrian influence on the food of the Alto Adige, the mountainous region north of Venice, is evident in this dish, a typical bread dumpling lightened in texture and enriched in flavor by the addition of porcini mushrooms. It makes a splendid first course served with sauteed or roasted mushrooms. […]
“Sweet and sour is a typically Venetian flavor. Fish, vegetables, meats, game, and even fruits are done this way.” Francesco’s taste for sweet-and-sour is truly Venetian. The preservative properties of both sugar and acid have long been recognized. In Venice the two are combined, often in a savory mix of […]
A creation of Giuseppe Cipriani, the founder of Harry’s Bar in Venice, carpaccio is classically made with paper-thin slices of raw beef drizzled with ribbons of a thin mayonnaise-style sauce. Today, however, chefs are making carpaccios with other meats like veal and also with fish. “I like using tuna because […]
Bruschetta is a simple appetizer that has become immensely popular in the United States. Bruschetta is a healthy and delicious appetizer that makes one of the best uses of summer tomatoes and basil. Simple to prepare it, and will also look good. Tomato Bruschetta Toasted bread 1 clove of garlic […]
Venetians have their choice of clams, from the little rounded hard-shell clams called vongole veraci to the pencil-thin razor clams called cannelli that are usually split, brushed with butter and grilled briefly. Cannelli do not travel, however, and are a treat to be enjoyed in Venice. Instead, Francesco offers vongole […]
Steak is loved in every country, just as it is in Italy. The most famous type of steak here is the Fiorentina, but people at home love to try different types of recipes such as Instant Pot Flank Steak too, and other types. Steak with Parsley Sauce 2 steaks salt […]
Zucchini flowers bespeak Italy in summer. The delicate, pale orange blossoms can encase all manner of lush fillings. Francesco advises using the zucchini flowers from the same day you buy or pick them. Also, take care not to brown them too much when frying or the filling will ooze out. […]
This recipe is essentially the same as tuna carpaccio. Both are named for a 16th century Venetian painter. Unlike the classic beef carpaccio, Francesco’s version is not served totally raw. Its spice, appropriately enough, is black pepper, a commodity controlled by Venice in the 12th century and so precious that […]
“This is a seasoning we keep on hand in Venice,”Francesco says. It’s superior to commercial seasoned salt. At one time, Venice had a monopoly on the salt trade in part of Europe. Herbed Salt 2 tablespoons fresh chopped rosemary leaves 2 tablespoons fresh thyme leaves 1 tablespoon fresh oregano leaves […]
This classic crisp cookie studded with toasted hazelnuts departs from tradition with its chocolatey richness. The haunting fragrance of anise is very Venetian, as is the crisp, dry texture, which makes the biscotti perfect for dipping into a glass of grappa or sweet wine after dinner. “It is a cookie […]