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 …
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…
We got to know Rosalba through Facebook: we have got a few friends in common and as time went by we started to exchange comments, recipes and photos! Â She told us she …
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 …
A typical dessert of the Venice Carnival, but with origins much older than Frittelle, are the GALANI. If the Venetians have no doubt in recognizing the Republic of Venice as the birthplace…
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 …
Risotto with chicken livers, called in dialect “risotto col figa’...
Sweet and sour pearl onions are excellent to...
