In the 1720s, the Venetian artist Giovanni Battista Piazzetta decided to paint a version of the Supper at Emmaus, an episode from the Gospel according to Saint Luke. In the story, the newly risen Christ appears to two disciples on the road from Jerusalem to the town of Emmaus. The story takes place on Easter […]
Sparasi alla Veneta: Asparagus venetian style (recipe) Read More »
This article is about the Veneto. It’s been four months since I wrote my article about my return to my poor neglected Venice, and I’m happy to report that since then I’ve been a regular visitor. And it’s been really interesting to see the way in which the mood of the city changes with the
Spring in Venice and a hoppy risotto: a quick guide to bruscà ndoli. Read More »
One of the things that surprises most English-speaking tourists, when coming to Italy for the first time, is that in restaurants main dishes don’t come with vegetables. That’s not to say that Italians don’t eat vegetables with main dishes, but you have to order them separately. You find them on the menu in a
Finocchio gratinato: oven roasted fennel with parmigiano (recipe) Read More »
This recipe is from Puglia. To fully understand Italian cuisine, it’s important to note the major difference between it and, for example, French cuisine. French cuisine is the cuisine of the chef. Home cooks spend a lot of time trying to live up to the creations and recipes coming out of the important restaurants
Melanzane ripiene della nonna Checchina: Puglian stuffed eggplants Read More »
This recipe is from Veneto. As promised in the last post, here is a recipe for azime dolci, the Venetian jewish cookies I tried in the ghetto at the weekend. Pane azzimo, is the Italian for unleavened bread and these are called azime because they too are unleavened. And like pane azzimo, they are traditionally
Azime dolci: Venetian passover cookies (recipe) Read More »
This recipe is from Veneto. This recipe complements my previous post on Radicchio tardivo di Treviso. It’s a very common way of cooking it in Italy. The risotto takes on a lovely pinkish red colour thanks to the radicchio leaves and the gorgonzola adds a little depth of creamy flavour at the end.
Risotto alla Trevisana: Risotto with radicchio (recipe) Read More »
