Venetian cook book

Purple Artichokes from Sant’ Erasmo island: what a delicacy!

The triumph of sugar

“The route of species:” : the flavors of spices in Venetian cuisine

Spaghetti with clams

Carnival Cakes: fritelle, chiacchiere and castagnole Carnival is celebrated in winter, but its starting date varies every year. In order t

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

When did we start eating with a fork?

Pastry in the shape of the saint on horseback, with sword and cape Who was Saint Martin? He came from Tours in France, (316-397) and was...

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? A white marble plaque at the Loggia Grande at Rialto

From fishermen’s cookies to a local specialty

Our blog will be dealing with food and wine and a section will be dedicated to pastry.