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tintoretto

Tintoretto and Tintoretto … dessert and art.


 
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 making it. So I decided to come up with a completely original dessert. Something within the Venetian tradition and connected with the city’s rich history and culture. And so the Tintoretto was born.
 
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