Archives For Venice

 

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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Pazientina at Amo, Fondaco dei Tedeschi


 
Last year, you may remember, I was in Padua searching for its most famous traditional cake whilst waiting for the rain to stop. It was almost impossible to find the pazientina but a long search led me to one of the last patisseries still making it and the only one I could find. Imagine my surprise then when a few days ago I came across the cake in Venice.

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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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An early morning trip to the Rialto fish market in Venice is always a treat. This morning, after coffee and a croissant at my favourite coffee bar in Venice, Torrefazione Cannaregio, I hopped across the Grand Canal at the Santa Sofia, traghetto (a traditional gondola ferryboat) and on to the fish market. I was in search of mazzancolle a type of king prawn in order to make one of the most Venetian of dishes, mazzancolle in saorContinue Reading…

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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