Marcella Hazan’s tomato sauce: tried and tasted
For many, Marcella Hazan’s tomato sauce is that taste of Italy. But how authentic and tasty is it? I tried and tasted the recipe. See what I thought.
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Acqua alta: some thoughts
Last Monday’s acqua alta 29 October 2018 saw most of the city of Venice flooded with an acqua alta of 156cm above sea level. This is the fourth highest flooding on record and so has attracted a lot of attention on social media and in the world’s press. Although there has been some accurate reporting, …
Venetian word of the day: bussolai
Bussolai are delicious, yellow, butter cookies from the Venetian island of Burano. Read more about them, and how to get them, in this latest Venetian Word of the Day article.
Roman Jewish Cuisine
Roman Jewish Cuisine developed in the Roman ghetto, established in 1555. Find out more about this fascinating culinary sub-culture which can still be experienced today.
Gnocchi … a new take on an old recipe
This recipe is based on a nineteenth-century one by food guru Pellegrino Artusi. Whilst firmly grounded in Italian tradition, it’s been updated for the twenty-first century. Buon appetito!
Fontego dei Turchi: a Venetian icon
Today Venice’s Natural History Museum, the Fontego dei Turchi has had a long and interesting history as a private house, trading post, and museum. Find out more about this unique building on the Grand Canal and one of its current residents.