Gelato malaga: recipe

    In Italy, even the flavours of gelato are custom to the whims of fashion. There are a couple of flavours, very common when I was a child in the 1980s, which you very rarely find nowadays, but which for me say still say Italian summer.       The first flavour, which might … Continue reading Gelato malaga: recipe

Carpaccio di zucchine: a vegan no-cook recipe

  Until the 1960s, Carpaccio was a Venetian painter whose renaissance canvases are valued as a record of what the city looked like during his lifetime. Today, historians pore over his works extracting knowledge of the minutiae of sixteenth-century Venetian dress and architecture contained in them, including a detailed rendition of the old wooden Rialto … Continue reading Carpaccio di zucchine: a vegan no-cook recipe

Sarde in saor: Venetian sweet and sour sardines (recipe)

                                            I came to this dish very late, which is a suprise since it is one of the classic dishes of Venetian cuisine, and a pity since I have been missing it all my life. … Continue reading Sarde in saor: Venetian sweet and sour sardines (recipe)

Fritoe aea Venexiana: Venetian carnival fritters (recipe)

  In Renaissance Venice, the period from 26 December until Ash Wednesday was one of chaos. The city was full of parties, festivals, but also of general misrule and often violence—tolerated by the authorities as a way for society to let off steam and a way to ensure good order for the rest of the … Continue reading Fritoe aea Venexiana: Venetian carnival fritters (recipe)