Archives: Ricette

What is said about the pork could also apply to the squid. The recipe of bigoli in squid ink sauce confirms that not a single part of the squid can be wasted!

When talking about octopus, the first recipe that comes to mind is no doubt the octopus salad!

Ingredients 200 g olive-oil canned tuna (drained weight) 300 g boiled potatoes 40 g taggiasca olives rocket 1 egg 1 slice of sliced bread 1 bunch of parsley breadcrumbs q.s. salt and pepper q.s.

In their common Venetian name “polpete a’ la poareta” you can find their humble origins, as they were made of meat left-overs, cold cuts and cheese used to optimize food consumption in times of shortage.

the unquestioned leader of our fried delicacies!

Ingredients 1 kg of musky octopus 4 tablespoons of extra virgin olive oil 4 tablespoons of tomato sauce 2/3 clove of garlic 1 bay leaf Some sage leaves 1 glass of white wine Chopped parsley q.s. Salt and pepper q.s. A pinch of red pepper Instant polenta 

the perfect match with a glass of wine: that's why they are never missing at our counter.

The recipe was already famous in the XIX century, as confirmed by section dedicated to this dish in “La Scienza in cucina e l’Arte di mangiar bene” (“Science in the Kitchen and the Art of Eating Well”) by the gastronome Pellegrino Artusi.

At the end of your meal at Cantina Do Spade, you can taste our tris of desserts from the Venetian tradition: bussolai, zaeti and esse. An harmonious mix of dry cookies, to taste dipping them in sweet wine.

In Northeast Italy we usually use sea lupins, doubtless the most common variety you can find today. Each city by the sea serves this extremely simple and tasty dish.