spring

Sparasi alla Veneta: Asparagus venetian style (recipe)

6 Comments / antipasti, black pepper, easter, history, Information, ingredients, lunch, pranzi presti, primi, recipes, regions, vegetables, vegetarian, Veneto, Venice / By

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 …

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Spring in Venice and a hoppy risotto: a quick guide to bruscàndoli.

16 Comments / antipasti, history, Information, ingredients, primi, quick guide, regions, rice, risotto, stories, vegetarian, Veneto, Venice, wine / By

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 …

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Crostini agli asparagi: asparagus toasts (recipe)

2 Comments / antipasti, aperitivo, black pepper, bread, Caprese Michelangelo, cheese, crostini, lunch, recipes, Tuscany / By

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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