Life in Italy, Real Estate in Italy, Move to Italy
Recipes
The grissini (bread sticks) served at Remi are positively addictive. Not only are they excellent to serve with meals, but they are superb to have on hand as a snack with the drinks. The restaurant makes reams of them daily cutting the dough not by hand but with the wide […]
For these ciccheti the slice of polenta doubles as a cracker, much the way slabs of it replace bread in the mountains of the Alto Adige. The sausage, luganega, is a spicy specialty of Belluna, in the mountains. In Venice proper a piece of grilled sardine, a grilled shrimp, or […]
Pizzelle are biscuits traditionally from Molise and Abruzzo. Pizzelle 3 large eggs 1 cup granulated sugar 2 tbsp vanilla extract 1/4 pound unsalted butter, melted and cooled 250 gr flour 1 tsp baking powder In an electric mixer, beat the eggs and sugar. Add vanilla extract and melted butter. On […]
Francesco devised this salad – One of the most popular salads we serve at Remi – as a medley of flavors. The bitterness of the arugula is contrasted by the slightly salty dressing and the nutty cheese. The shallots, if they are added, provide a classically Venetian balance of sweetness. […]
What makes a chef? It might be the meticulous care with which an expert like Francesco automatically attends to certain tasks in a manner that few home cooks routinely match. Before he uses watercress for a salad, he takes the time to pick off the leaves like a florist so […]
Summer is time of “sagre” in Italy, because what’s better than traditional food enjoyed in a balmy evening, immersed in a friendly atmosphere? What you may not think about is the whole lot of work that lies behind these events: months of planning, days and days of cleaning, both before […]
The aroma of fruits in Venice is often as compelling as their lush taste. “The fragrance of ripe peaches is enhanced by baking them with a filling of amaretti,” Francesco says. Baked Peaches 14 amaretti cookies 2 tbsp (40 ml) amaretto liqueur 3 tbsp (50 g) soft unsalted butter 4 […]
This recipe for is for the Sicilian appetizer Eggplant Caponata, also known in some areas as “Garbliadena”. This recipe comes from my grandmother and like many Italian grandmothers it is done from memory. Measurements are virtually non-existant so you can adjust the ingredients to your personal taste. Sicilian Eggplant Caponata […]
This is the simplest of self-indulgent egg dishes. The recipe is given for one person. Make several tortini and serve them at room temperature for a picnic. A lower-fat version can be made by using one whole egg and two egg whites instead of three whole eggs. Eggs Tortino 4 […]
“Real consomme is made with bones,” Francesco says. He boils the bones in water first, to clean them. Then, he says, it is important to start them in cold water for the consomme so they will release their flavorful juices. Venetian Basic Consomme 3 pounds beef and veal bones, preferably […]