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Venetian-cooking
See Seafood Recipes Nothing defines Venice’s cuisine like its seafood. No meal is complete without some sea creatures as the fruitful harvest from the surrounding lagoon and the nearby sea washes onto the plate. If you’re looking to learn more about food in Venice, here’s our overview on the seafood […]
An introduction to rice, polenta and pasta in Italy.
Vegetables See Vegetable Recipes Perhaps it is the particular light in Venice but the vegetables on display in the Rialto market have uncommonly intense color. From the snowy heads of cauliflower and fennel, to the rich gold of pumpkins and the brilliant green of chard and broccoli rabe, […]
Italian Food Recipes Here are some of the basic ingredients along with the guidelines for selection and storage. Anchovies: Anchovies are imported. Some of the best large and meaty fillets are sold in bulk in Italian fish markets or come canned from the south of Spain. Artichokes: tiny artichokes are […]
Essentials in the Venetian Kitchen See Italian Food Recipes Imagine going to market every day, selecting the most appealing heads of lettuce and bunches of herbs, being tempted by purple-tinged artichokes the size of plums, rosy-hued red mullet not long out of the sea, freshly quarried slabs of Parmesan cheese, […]
See Chicken and Meat Recipes Meat does not whet the Venetian appetite. During the 16th century, when meat was served at banquets, it was preceded and followed by “crabs and oysters, partridges, peacocks, and guinea fowl, pigeons and pheasants,” reported one English observer. In the early 17th century, Henry Wotten, the ambassador […]