aperitivo

pastciccio di tortellini

Pasticcio di tortellini: tortellini pie from Modena

Ever since I came back from Modena, I’ve been dreaming of this pie. Having grown up in England, I love big, traditional, English pies such as pork pies and the game pies you see in TV costume dramas weighing down many a seventeenth-century table. This is the closest thing I’ve found in Italian cuisine to …

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Cotolete de sardele: Venetian fried sardines

    Cotolete de sardele (or cotolette di sarde in Italian) is another dish I tried for the first time in Venice while researching cichéti and discovering that I liked sardines, It’s simple, can be prepared in a few minutes and served as an appetizer, starter, or even a main course depending on the quantity.

Hugo Spritz: elderflower and prosecco cocktail (recipe)

  At this time of year the hedgerows around Caprese Michelangelo turn white with what seem to be bunches of tiny snowflakes. Luckily they are not since subzero temperatures in May would not be welcome. They are in fact fiori di sambuco or elderflowers. As well as looking pretty, they have a sweet, delicate fragrance that you’d wish …

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Sarde in saor: Venetian sweet and sour sardines (recipe)

I came to this dish very late, which is a surprise since it is one of the classic dishes of Venetian cuisine, and a pity since I have been missing it all my life. From just before my teenage years until adulthood, I wouldn’t touch fish on principle since I knew I didn’t like it, despite …

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Pick me up in Treviso

  Located only 27km as the crow flies from Venice, Treviso has always lived in the shadow of the campanile of San Marco. For most of its life, that was a good thing. Its proximity to the capital of the great Venetian Republic meant that the government ringed it with a great defensive wall and …

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Crostini agli asparagi: asparagus toasts (recipe)

This recipe is from Tuscany. Crostini are an important part of Tuscan cuisine and feature as the antipasto on high days and holidays. They consist of small pieces of lightly toasted bread topped with a variety of ingredients. Last summer I did a post about the traditional toppings which you can read here, however you …

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