Venetian cook book
Venetian cook book
Purple Artichokes from Sant’ Erasmo island: what a delicacy!
“The route of spices:” the flavors of spices in Venetian cuisine
Carnival Cakes: fritelle, chiacchiere and castagnole
A cake for the Befana: the tradition of the Venetian “pinza”
Different kinds of bread were produced in Venice at the time of la Serenissima
Contamination in the language: the history of the fork
Saint Martin’s day in Venice
Venetian pastry- stores : the meaning of the word “scaleter”
Dolci dei morti o fave dei morti: All Saints’ cakes
Liver and onions: an excellent combination
How did Venice control its fish-markets in the past?
The Buranelli biscuits from the island of Burano
Introduction to our blog