Discovering Venice

Some tips and information to live Venice as insiders

Good evening everybody! It's now the time for a meat recipe; this is a traditional roast in casserole, long to cook but very easy, always tender, ideal to cook in advance if you're planning a daytrip and wishing to have something yummy and nutritious when you get back home, hungry and tired!

For 4

800g pork tenderloin

1/2l milk

1/2 glass vin santo

a piece of butter and a little olive oil

salt

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

Image removed.

Image removed.


Vanilla and pear pudding

Image removed.

Image removed.


Parmesan cream risotto
Image removed.

Image removed.
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.
Image removed.

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
Image removed.