Bigoli in salsa
Venice isn’t really pasta country. As Hedy Giusti-Lanham and Andrea Dodo put it in their lovely 1978 cookbook The Cuisine […]
Venice and the Veneto
Castagnole
Carnival time was traditionally the last chance to have meat before Lent. The very word carnevale comes from the Latin expression carne levare, loosely meaning to
Capesante alla veneziana (Venetian Style Scallops)
Scallops happen to be one of my very favorite seafoods. But in the years I was living in Italy, I
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Carpaccio di salmone affumicato (Smoked Salmon Carpaccio)
Here’s an elegant yet quick and easy starter that would fit perfectly into just about any menu: Carpaccio di salmone
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Sgroppino
This Venetian invention is often described in English language sources as a “cocktail” but it’s actually sorbet, whipped together with
Insalata di polpo (Octopus Salad)
Octopus seems to be enjoying something of a boomlet in popularity at the moment. Until very recently I could mostly
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Fritole alla veneziana (Venetian Carnival Fritters)
In Italy, Carnival, that last blast of excess before the austerity of the Lenten season, is known for fried foods
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Spaghetti al nero di seppia (Spaghetti with Squid Ink)
Have you ever tried squid ink? I’d venture that many of our readers, Italian food lovers that you are, haven’t,
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Tale of Two Spritzes: Aperol Spritz and Campari Spritz
Summer is coming to a close and the temperatures around here are already getting downright chilly. But it’s not too
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