Archives: Ricette

It is quiet hard to give a proper definition to this dish, as it is a middle ground between a soup and a risotto. Indeed, to be prepared in a workmanlike manner it must reach a perfect balance between the two.

No doubt bussolai represent Venetian patisserie. With their typical rounded shape, they’re easy to make and perfect with sweet wines like the Vin santo or the Zibibbo.

The most beloved Venetian Carnival desserts are two, both fried: fritters and galani.

The original recipe

Scallops are a cornerstone of Venetian cuisine.

A delight for the palate

A classic of Italian cuisine, prepared almost in every sea region, each with its variant but all very tasty. The only common rule? Prepare it using fresh fish only.

When Venice fell under the Austrian control, many things changed under the guidance of the new authority. One dish of the Venetian tradition survived the big urge for changes: stewed eel.

Beware, bovoletti are addictive!