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

The word spices derives from the late Latin “species”, that is a special thing (food); the term drug, used for a long time as a synonym for spice, derives from the Dutch ”droog” which means dried plant.

Spices

Spices are aromatic substances of vegetable origin (pepper, ginger, cloves, cinnamon, nutmeg, etc.) generally of exotic origin such as Africa, Asia and Brazil.

They are different from aromatic plants, among which the most common are: onions, garlic and parsley and are plants produced in the Mediterranean area.

Since the Middle Ages, spices have been used in cooking to preserve and flavor dishes. They were also used in medicine as well as in pharmacies to prepare drugs.

The development of the spice route was born thanks to the commercial traffics of the Republic of Venice. The Venetian ships returned loaded with this precious item called “black gold”.

Despite Venice lost its monopoly in the 1500s, spices did not abandon Venetian cuisine. It is estimated that around thirty spices are used in its cooking.

Recipes with spices are “sarde in saor” and the” pastissada di manzo”.

The first one includes marinated sardines with onions and raisins, while the second one is based on marinated and spiced beef.

Vin brulé

In winter in Venice when it is very cold it is a tradition especially during Carnival to drink a hot glass of wine called “vin brulé” in which sugar, citrus fruits and spices give the red wine an unmistakable and delicious flavor.

Spaghetti with clams

In the Veneto region along the Adriatic coast there are different kinds of sea-shells like the “capparossoli” (clams), “capeonghe” (long sea-shells); “capetonde” (round ones or hearts of the lagoon). They are part of the same family, but it is fair to point out that each of these is a unique specialty with its characteristic flavor.

The production of clams in Venice and Chioggia covers 26% of the national needs, and it is considered a completely sustainable fishery as it respects the environment and the reproduction of these crustaceans.

Their sustainability is recognized by the Marine stewardship council.

These mollusks live in areas with shallow bottoms such as those of the Venetian lagoon. They are 2.5 / 3 cm in size and have a light brown or gray shell, while the inner part is white or yellowish.

In Venetian dialect the clams are called "caparossoli" while the traditional clams called " bevarasse" are smaller.

In the Venetian culinary tradition we also find spaghetti with clams, one of the simplest dishes to prepare. The pasta is served together with the shell of the fish.

Casa dei Tre Oci or the House of the Three Eyes:

the house of Photography on Giudecca island is for sale

The house is a very interesting Neo-gothic structure, built on the Giudecca island in a period of cultural revival in the beginning of the 20th century. It was built by a painter from Bologna, Mario de Maria. Its façade has three very large windows on the first floor while on the top floor there are three smaller ones.

The three largest windows are the eyes, hence the name “ tre oci”, three eyes. They symbolically represent the painter, his wife and his son, while the three smallest ones on the upper level his daughter Silvia, who died at an early age.

The palace is considered a prestigious place for all the famous people who have stayed there. It has also given rise to numerous cultural initiatives throughout the last decades.

It was restored in the year 2000 to house an exhibition space open to the public. In addition to photographic exhibitions, there are conferences, book presentations and educational activities.

The building hosts photographic archives, including the owner's photographic collection.

Unfortunately, since May 2020 the news of the sale of the building has been circulating. Despite the subsequent denials, the possible sale of the building by the current owners was leaked and at the moment it is not possible to know what will be the end of this property.