Good week everybody!

This is something dedicated to all people who have a sweet tooth. I must thank my friend Gigi for this recipe that bring great success every time I propose it.

You’ll find it everywhere in Italy in many different versions. Personally,  sometimes I put some hazelnuts and sometimes some italian macaroons, and one of my friends add a little coffee to give a cappuccino aftertaste.

Good Monday everybody and welcome back with our Cuisine Heading.

This week we continue with another “cicchetto” (little taste of food), going on with our Venice Bacari tour.

Little polyp are usually eaten boiled and sprinkled with oil, chopped garlic and parsley.

You’ll ll always find a stand selling polyp and little garlic snails during town festival, but also some days a week in the squares of the venezian area.

Hello everybody!

This week the protagonists of our COOKING TIME are moeche. But if you don’t live in Venice or Padua, you probably don’t know what they are, as they are very typical of this area.

Here is the queen of the Venetian receipes this week, and one of the easiest and cheapest.

History tells us that bigoli were already in use at the Serenissima Republic of Venice times. It seems that in 1600 a pasta artisan got the authorization  for a machinery to make pasta using paduan wheat. This craftsman called …”Abundance…” created differents kind of pasta but the Venetian favoutite one was bigoli.

Welcome back again for our weekly typical receipes of the Venetian  Cuisine.

This time we talk about a country one. Time ago  farmers were also hunters. On sundays   the boys of the family went out hunting with their rifles. It was also a way to spend

Good week from the kitchen of our VENETIAN RECEIPES heading !

Spring is quite here and air is sparkling. Energy wake up and we are active than ever in our kitchen.

This week we propose you a “Venetian Cicchetto”  we like so much. Main ingredient comes from the sea though not from Mediterranean, but Venetian people

Wishing you a good start of week we’ll present you another delicious  receipe. In Veneto, we often stuff vegetables. Tomatoes go well with rice, zucchini as we saw last week  agree with ham, aubergines combine well with tomato sauce and mozzarella and peppers like to be joined to meat and tuna.

In our cuisine tradition peppers are usually stuffed with meat, because they were used to recycle boliled meat; sometimes people used to make meatballs and

We’re back with another receipe for our weekly Heading of Gourmet about Venetian Cuisine. Today we’ll prepare stuffed zucchini little trunks: in Veneto zucchini are really appreciated. This time they’ll be the protagonists, but as we already know, this vegetable goes well with many dishes. Between my favorites there are risotto with zucchini and prawns and seared salmon on julien salted cougettes.

I invite you to eat our stuffed zucchini little trunks at my place along the Riviera of the Brenta, seated on my terrace under the white umbrella, breathing the

Here we are with another receipe, always trying to bring you into our memories, to make you better understand the Venetian culture and origins.

This is another dearest meals to our Venetian Cuisine. The receipe we’re offering you can also be prepared in different variations; with rice, without meat, with bacon and more.

We’ll eat our soup, definitely with a winter taste, seated by an old plank (tavolaccia) of an “Osteria” (tavern) or by Granny’s kitchen in front of the

Welcome back to our Heading of Gourmet  dedicated to the Venetian cuisine. Every week we’ll present you one of typical receipes of our area, from Venice to the Riviera of the Brenta. It’ll be about wholesomeness of fresh products and delicacies of our traditional cuisine. Simple but timeless meals, our gandmothers food.

Every receipe creates in everyone’s mind a different atmosphere beacause it’s linked to the dearest memories.  This will be the path of the heading;  food like