Tintoretto: a new Venetian dessert (recipe)

  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)

Pazientina: luxury chocolate cake from Padua (recipe)

    As I said in the last post, the name of this cake, Pazientina or 'little patience' possibly derives from the fact that it takes a little while to make. So, as it was my mother's birthday this weekend, I thought it was an appropriate item to make as her birthday cake.       … Continue reading Pazientina: luxury chocolate cake from Padua (recipe)

Pasticcio di tortellini: tortellini pie from Modena

  Ever since I came back from Modena, I've been dreaming of this pie. Having grown up in England, I love big, traditional, English pies such as pork pies and the game pies you see in TV costume dramas weighing down many a seventeenth-century table. This is the closest thing I've found in Italian cuisine … Continue reading Pasticcio di tortellini: tortellini pie from Modena

Cotolete de sardele: Venetian fried sardines

    Cotolete de sardele (or cotolette di sarde in Italian) is another dish I tried for the first time in Venice while researching cichéti and discovering that I liked sardines, It's simple, can be prepared in a few minutes and served as an appetizer, starter, or even a main course depending on the quantity.   … Continue reading Cotolete de sardele: Venetian fried sardines

Tiramisù

    Probably one of the most famous Italian desserts of all time, many people don't realize that the tiramisù is only about fifty years old. It's now generally accepted that the dessert was invented in Treviso at the Osterie alle Becchiere by pastry chef Roberto 'Loli' Linguanotto in about 1965.   The original name of the … Continue reading Tiramisù