Sparasi alla Veneta: Asparagus venetian style (recipe)

  In the 1720s, the Venetian artist Giovanni Battista Piazzetta decided to paint a version of the Supper at Emmaus, an episode from the Gospel according to Saint Luke. In the story, the newly risen Christ appears to two disciples on the road from Jerusalem to the town of Emmaus. The story takes place on … Continue reading Sparasi alla Veneta: Asparagus venetian style (recipe)

Spring in Venice and a hoppy risotto: a quick guide to bruscàndoli.

This article is about the Veneto.   It's been four months since I wrote my article about my return to my poor neglected Venice, and I'm happy to report that since then I've been a regular visitor. And it's been really interesting to see the way in which the mood of the city changes with the … Continue reading Spring in Venice and a hoppy risotto: a quick guide to bruscàndoli.

Crostini agli asparagi: asparagus toasts (recipe)

This recipe is from Tuscany. Crostini are an important part of Tuscan cuisine and feature as the antipasto on high days and holidays. They consist of small pieces of lightly toasted bread topped with a variety of ingredients. Last summer I did a post about the traditional toppings which you can read here, however you … Continue reading Crostini agli asparagi: asparagus toasts (recipe)

Zuccotto al limone … della Robbia on a plate!

Centuries ago, the Sicilians developed a way of packaging sunshine and transporting it to the colder north of Italy. They created burnished yellow balls, pregnant with the zest of the south and as sharp as the rays of the midday sun. I'm talking, of course, about lemons. Lemons are a major Italian product. Five per cent of the world's … Continue reading Zuccotto al limone … della Robbia on a plate!