This Venetian winter warmer is considered a classic of the cuisine of the Veneto. It consists of a thick bean soup into which pasta is thrown to cook at the last minute.
Located right on the border with Slovenia, Trieste, in the region of Friuli-Venezia Giulia, has all the characteristics of a frontier town. The city has always been at the centre of an historical crossroads with the Venetians, Slavs, Austrians, and Italians all laying claim to it during its two-thousand-year history. Unsurprisingly all of these people … Continue reading Presnitz and pinza: breakfast in Trieste
This weekend I had some friends from out of town visiting and wanted to cook something typically Venetian. I planned to serve the mazzancolle in saor from the last post, a risotto al nero di seppia—more about that in a later post—but what about the dessert? Everyone loves tiramisù it's true, but I am a little bored … Continue reading Tintoretto: a new Venetian dessert (recipe)
Venice is a city that most experience on foot. Even those residents that have boats do an awful lot of walking and most of that on unforgiving flagstones, and bridges that rise and fall five feet in space of a few yards. With all that walking, especially in the summer when temperatures regularly top … Continue reading Venetian cichéto of the week #1 (recipe)
This time of year in Italy can be hot and I mean really hot. In Venice, temperatures and humidity soar making you want to leave the city and run away to the countryside. From a food point of view your body demands fresh, lean flavours to cool it to the core. Luckily, nature comes … Continue reading Zuppa fredda di melone (recipe)