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.
Italian food may be simple, but often it’s not fast: but that’s one of its charms. Good ingredients, cooked well. It’s no surprise therefore that the Slow Food movement started in Italy. Traditionally, a lot of the more time-consuming dishes would have been cooked by housewives while their husbands were out at work, … Continue reading Polpette biscotte al finocchio: fennel meatballs (recipe)
It's no secret that I love aubergines, or eggplants as some of you call them, or ... well for argument's sake let's call them melanzane, the Italian word. So, it's no secret that I love melanzane and would probably eat them every day, if I could. When cooked properly, they have the same mouth-puckering strength as a … Continue reading Torta salata di melanzana: aubergine tart (recipe)
Last year, you may remember, I was in Padua searching for its most famous traditional cake whilst waiting for the rain to stop. It was almost impossible to find the pazientina but a long search led me to one of the last patisseries still making it and the only one I could find. Imagine my … Continue reading Patience rewarded!: Amo Venezia (review)
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 … Continue reading Tintoretto: a new Venetian dessert (recipe)