Alla scoperta di Venezia

Alcuni consigli e informazioni per vivere Venezia come insiders

Discovering Venice

Sant’Erasmo,  a little island of the Venice lagoon (3,26 km2!), situated at the north site of Venice. Because of its very fertile soil, the island has always been referred to as the Orto di Venezia (Venice vegetable-garden) and even now, when walking along its beautiful sites, it is possible to appreciate its agricultural vocation.

Hi everybody! Going to the past artichoke feast in Sant'Erasmo gave me an idea to cook delicious "fondi di carciofo" (artichoke's bottoms) in a different way (we usually stir-fry them with garlic and persil), so here it is:

for 4 persons

8 artichoke bottoms (you can easily find them at any vegetables' stall at Rialto market)

1 egg

grated Parmesan cheese

breadcrumbs

wheat flour

salt

vegetable oil to fry

Hello everybody! I haven't forgotten my blog, even if I haven't posted much for ages... just not enough time! Let,s start cooking again with a very very easy recipe: I've been cooking carrots/zucchini nearly everyday for mostly 10 year now, as they're the vegetables my kids eat most easily, so I've tried them in every possible way: sautéed, steam-cooked, in soups, in pasta sauces, baked, stuffed... this time, I prepared a yummy variation of the sautéed version, with a crispy touch. Try it!

For 4

2 carrots

1 big courgette

1 slice of sandwich bread

1/4 onion

Chilly Vogalonga this year under the rain, but the weather didn't stop hundreds of participants from all other the world!

Cette année, une Vogalonga sous la pluie, mais cela n'a pa stoppé les centaines de participants provenant du monde entier !

Hi everybody! High season has indeed started and time to cook is not so much, but this dessert is so easy, quick and most of all delicious that I couldn't resist sharing it...

250g milk cream

250-300g strawberries

4 tbsp sugar

Oggi, 25 aprile, è il giorno della Liberazione in Italia, festa nazionale che quest'anno è baciata da uno splendido sole! Oltre ai numerosi eventi ufficiali e pubblici, è un'ottima occasione per visitare l'Arsenale, che sarà aperto al pubblico dalle h 10 alle 20. Buona festa!

Happy New Year everybody! Hope you all spent some nice holidays ! Are you filled up with sweets, meat, tortellini, cotechino and so on? Here is a nice way to use pandoro leftover (if you have, but after Christmas pandoros and panettoni are on sale and they're cheaper than bread!), 5 minutes to prepare, 10 minutes to cook, 5 minutes to eat. Here we go!

For 12 mini-tatins

2 pandoro slices (1 cm thick)

1 pear

1 banana

1 orange

brown sugar

a small piece of butter

Hallo everybody ! What is good in low season is that I have more time for cooking... I just love scallops, and when I see them passing by Rialto Market I just can't resist. Here is another way to cook them, apart from the classic garlic-persil one, which is still very enjoyable. Give it a try!

For 4, as an appetizer

8 scallops

2 tbs breadcrumbs

2 zucchini

2 tbs brandy

My father-in-law is fishing more and more these days, with great success! Having plenty of hyper-fresh lagoon fish, I can't resist preparing it in different recipes. This is easy and delicious.

 

For 4

12 small/medium sized sea breams

8 potatoes

4 tomatoes

1 clove garlic

olive oil

persil

salt

 

Back to the oven... a quiet Saturday morning, slightly rainy and chilly, blueberries and a few apricots gave me the inspiration for an easy tart, ready for tea-time, waiting for tomorrow's Regata Storica.

2 eggs

120g sugar

125g ricotta cheese

100g plain yogourth

5 apricots

a handful of blueberries

100cc sunflower oil

1/2 bag baking powder

120g flour

brown sugar to dust