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Origin of the bagna cauda The history of the Bagna Cauda, which originates in Piedmont, can be considered an example of how and why – in times long past – regional dishes were born from real life. It is said that wine farmers of the late Middle Ages wanted a special dish to […]
Learn how to make Sicilian Cannoli
Watch the Ichnusa marketing material right here Written by Helga Dosa
As far as stereotypes go, the one about Italians and food is true, and there’s more: we’re proud of it. Do we think of food all the time? Very much so. Are we great cook? Many of us are. Is Italy a great destination for foodies? Well… of course […]
What might be considered nursery food is transformed into a dessert for sophisticates by adding mascarpone to it. The pudding is best if it has not been refrigerated and can be served while still slightly warm. It is a delicious foil for poached or candied fruit, or fresh seasonal berries. […]
“I love eggs,” says Francesco, but for him an egg dish like this frittata, a simple, rustic, filled omelet, has gone from being an everyday item to something worth a special occasion. “So put some truffle oil on it,” Francesco jokes. Potato Frittata 2 ounce baking potatoes 8 large eggs […]
A cafe overlooking the Grand Canal or St. Mark’s Square on a warm summer afternoon begs for a cool confection. An icy watermelon granita, followed by an inky cup of espresso, and you know it’ Venice in summer. “To me it is the best refreshment,” Francesco insists. Watermelon is so […]
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 […]
Monte Bianco, also known as Mont Blanc, is an autumnal dessert typical of Northern Italy. Very likely, it originated in France, but became popular in north western Italy, too, especially in Piedmont and Lombardy. There are different types of Monte Bianco: one – the one we are presenting here – is a […]