Archives For cicheti

 

polpette

Polpette biscotte al finocchio

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, and so often consist of dishes which can cook more or less unattended while you get on with other chores. A good example is the authentic ragù which would be cooked slowly for about three hours. If you’ve ever tasted a three-hour ragù, you’ll appreciate why.

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Cicheti and Prosecco

A selection of fish-based cichéti with a glass of local prosecco.

 

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 30 degrees celsius, it would seem a good idea to stop every now and again, pop into a shady bar, and have a drink and perhaps a restorative bite. Well, Venetians would agree and this is how cichéti a typically Venetian snack food came to be.

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