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Fish Soup By Sapori e Dissapori

Fish Soup Chioggia Style

Fish Soup Chioggia Style by Sapori e Dissapori

Venice is well known for its fish and seafood based dishes. But did you know that also in the mainland of Veneto, people love to eat fish dishes from the

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Pumpkin Gnocchi by Tutti Possono Cucinare

From The Venetian Tradition: Pumpkin Gnocchi

From The Venetian Tradition: Pumpkin Gnocchi

Pumpkin Gnocchi by Tutti Possono Cucinare

Native to Central America (the oldest seeds were found in Mexico and date back to 7000-6000 BC), the butternut squash or pumpkin, along with the potato and the tomato, was one of

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Asparagus and Shrimps Risotto

Venetian Asparagus and Shrimp Risotto

Venetian Asparagus and Shrimp Risotto

Asparagus and Shrimp Risotto.

So here it is: the wonderful Ada Catto, the historic chef of Osteria la Vedova and great friend of Cook in Venice. She shows Pasta Grannies how to

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Cook In Venice published in Uk Media

Cook In Venice published in Uk Media

Cook In Venice in the media in the UK

2016 started with great news.  The English Garden Magazine published one of our recipes in their March 2016 issue.

 

 

 

 

 

 

 

 

 

 

The

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italian first courses

Venice Recipes: Risotto – Back to Venetian basics

Risotto di Radicchio by Cook in Venice on Murano Glass plate by Abate Zanetti

Back to Venetian basics: Risotto de Radicio – Perfect Risotto

A guide to making the  best risotto in Venice: Cook in Venice’s easy steps

Here we are with another weekly recipe from our “Back to Venetian basics” as promised

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scallops baked italian

VENETIAN STYLE FISH SOUP

Venetian Style Fish Soup 

A hearty, flavorful dish that’s perfect as comfort food

fish soup

 

In the late 1800s, Italian fish wholesaler in San Francisco and “Fish King” Achille Paladini developed the cioppino, a fish stew made from leftover

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Italian Rice and Risotto

Italian Rice and Risotto

Italian Rice and Risotto

In the Po valley rice paddies enjoy homogeneous climatic and environmental conditions, but only around the City of Verona a particular quality of Italian rice has developed: the Vialone Nano Veronese, who obtained the IGP

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Venetian spices

Spices and the importance in Venetian cuisine

Spices and the importance in Venetian cuisine

Veneto is the second Italian region, after Emilia Romagna, for the number of certified food products: as many as 21 Dop and Igp are from one of the seven provinces of the …

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I Bigoli, long Venetian style spaghetti

I Bigoli, long Venetian style spaghetti

Pasta Bigoli – Venetian Spaghetti

 

Pasta Bigoli: some people think that the name of “bigoli” comes from the curved rod with two hooks at the end, which was used to transport, resting it on the shoulders, buckets of water …

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