Life in Italy, Real Estate in Italy, Move to Italy
Recipes
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, […]
The pastry for this tart is given extra flakiness by folding it several times before rolling it, similar to the way French make puff pastry. Fresh Peach Tart 1 cup (185 g) flour Salt 10 tbsp (160 g) cold unsalted butter, in small pieces 3 tbsp (45 ml) ice water […]
The snack served at Remi’s bar is not the typical cicchetti snack – a bit of cheese or sausage – that the visitor to Venice might find in one of that city’s wine bars to accompany the ombra, or glass of white wine. Remi’s appetite-whetting specialty is a carefully wrought […]
Francesco says that sage prepared this way can be used as a garnish for pastas, fish, meat, or vegetables. And there’s nothing wrong with just nibbling it as a snack. Dip the sage leaves into the flour, then into the egg yolk, then into the bread crumbs. Salvia alla milanese […]
“This basil oil is based on the same principle as pesto, but it’s lighter, made without the garlic, cheese, and nuts,” Francesco says. “And it has more uses.” He adds the droplets of the brightly colored oil to garnish the top of a simple risotto and to glaze grilled fish. […]
These individual pizzas are delicious eaten as a snack, cut into wedges to make an hors d’oeuvre, or served with a salad for lunch or supper. Since pizza is not traditionally Venetian, what gives this pizza its Venetian character? Francesco has a simple answer: “Onions. The minute you put onions […]