On Friday 1st September I was very lucky to be invited to attend to the Press Conference for the presentation of the 8th Festival Triveneto Del Baccala’, a very important …
It is getting very cold here in Venice and nothing says more winter time than cooking up a Spezzatino in Umido alla Veneta.
The “Spezzatinoâ€, as we call a stew in Italian, is a meat-based …
Here we are with one of the most traditional Venice Recipes, just like our mums and grannies used to make!
Back to Venetian Basics: another delicious recipe from Cook In Venice – this time we go back to …
Today is Santa Maria Della Salute in Venice, a celebration dating back to the 17th century and probably the least “touristy” one, still evoking strong religious feelings among the local Venetians.
Everything started with the plague in 1630, when …
Raised, Neapolitan style, or flat, Roman style. Simple, with tomato and oregano, or overloaded with ingredients, from eggs to ham, from vegetables to seafood. Cooked in a traditional wood oven or in the …
Veneto is a pretty rich region under many aspects, above all the gastronomic one. It is easy to see why, given that it is a region that for centuries had commercial …
The importance of bread in Venice. Throughout the city of Venice there are at least a dozen streets, porticoes, squares called del Pistor: from San Marco to Santa Croce, from …
Risotto with chicken livers, called in dialect “risotto col figa’...
Sweet and sour pearl onions are excellent to...
