Discovering Venice

Some tips and information to live Venice as insiders

Discovering Venice

What a beautiful market today at Rialto! I bought fresh anchovies, which I used to prepare a pasta sauce, and a bunch of fresh, delicious prawns. Going at 8:30am allowed me to enjoy the widest choice. There are thousands of ways to prepare prawns, but maybe, after all, the simpler the better when the "raw material" is good. So here is how I prepared them tonight, as a fresh appetizer:

For 2

8-10 big prawns

olive oil

1/2 lemon

1 fresh carrot

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Vanilla and pear pudding

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Parmesan cream risotto
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I received from Santa a very nice book: History and Origin of Venetian cooking by Giampiero Rorato; very interesting as it explains all of the influences during history which brought to nowadays dishes.
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After all the Christmas meat and salami, it's really time for some fish! This recipe is really refreshing, delicate and good for kids and parents...

For 4
4 grouper fillets
juice of 1 orange and 1/2 lemon
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