Life in Italy, Real Estate in Italy, Move to Italy
Semifreddo, meaning “Half cold,” is kind of a frozen mousse that is extremely popular in Italy. It is easier than ice cream to prepare because it requires no churning as it freezes. This one is made with a zabaglione base and the seasoning, cinnamon and orange, recalls the days when […]
My family’s favorite and I can’t show up for Christmas without them! If you’re a chocolate lover, you can use chocolate chips in place of the raisins. Oatmeal Cookies 2 cups all-purpose flour 1 tsp baking soda 1 1/2 tsp ground cinnamon Quick cooking oats Preheat oven to 375 […]
“I think oven-dried tomatoes make the best spaghetti sauce in the world.” Francesco prefers to oven-dry regular round tomatoes, not the oval plum or Roma variety, which he finds can taste too aggressive and overpower the pasta. “I also like the bright flavor of this pasta better without cheese, which […]
This is a typically Venetian recipe that Francesco brought from home. “I did not serve it in Remi at first,” he says, “because i was afraid it was not really to the American taste.” But the combination of bitter radicchio with the slightly smokey bacon soothed with a bit of […]
Peaches in light golden syrup are the essence of summer. If you can find lush, fragrant white peaches, by all means use them. And serving them unpitted, while less convenient to eat perhaps, enhances their flavor. Poaches Peaches 1 cup (375 g) sugar 3 cups (750 ml) water 375 mg […]
Sarah Venezia is Adam Tihany’s young daughter, and this is her favorite dessert. It’s simply a zabaglione that’s briefly run under the broiler to brown the edges. Fresh raspberries are delicious alongside. At Remi the zabaglione is put into a star-shaped mold before broiling directly on a flameproof plate. To […]
Frozen espresso granita, an intense slush, is a welcoming restorative on a steamy day. It’s important to start with top-quality brewed espresso at its most intense. Espresso Granita 2 cups (625 ml) warm brewed espresso coffee 1/3 cup (90g) superfine (caster) sugar 2 tbsp sambuca liqueur Whipped cream (optional) Combine […]
This could be considered the signature dish at Remi, created by Francesco Antonucci but inspired by Adam Tihany. Ravioli filled with fresh tuna is spiced, Marco Polo style, with fresh ginger. “This might be the most exotic dish in the restaurant,” Francesco says. Ginger was introduced to Europe in the 13th […]
Venetian bar snacks called cicchetti are similar to tapas. Tapas? In Venice? But consider that Spain was a destination of Venice’s far-flung merchants. Furthermore, given the theory that the custom of tapas might have been of Muslim origin and that the Arabs were also trading partners of Venice, it is […]
Zabaglione, that elegant creamy froth of egg yolks, sugar, and wine, is both comfort and party food. Francesco suggests that mastering the technique of whipping up zabaglione allows the cook to have a last-minute dessert on hand at all times. “You have eggs, you have sugar, and a little wine, […]