Venetian Basil Oil
“This basil oil is based on the same principle as pesto, but it’s lighter, made without the garlic, cheese, and nuts,” Francesco says. “And it has more uses.” He adds the droplets of the brightly...
View ArticleSalvia Alla Milanese
Francesco says that sage prepared this way can be used as a garnish for pastas, fish, meat, or vegetables. And there’s nothing wrong with just nibbling it as a snack. Dip the sage leaves into the...
View ArticleVenetian Sage Potato Chips
The snack served at Remi’s bar is not the typical cicchetti snack – a bit of cheese or sausage – that the visitor to Venice might find in one of that city’s wine bars to accompany the ombra, or glass...
View ArticleVenetian Cicchetti Olives
Venetian bar snacks called cicchetti are similar to tapas. Tapas? In Venice? But consider that Spain was a destination of Venice’s far-flung merchants. Furthermore, given the theory that the custom of...
View ArticleVenetian Herbed Salt
“This is a seasoning we keep on hand in Venice,”Francesco says. It’s superior to commercial seasoned salt. At one time, Venice had a monopoly on the salt trade in part of Europe. The post Venetian...
View ArticleVenetian Black Peppered Beef Carpaccio with Tarragon Dressing
This recipe is essentially the same as tuna carpaccio. Both are named for a 16th century Venetian painter. Unlike the classic beef carpaccio, Francesco’s version is not served totally raw. Its spice,...
View ArticleVenetian Stuffed Zucchini Flowers
Zucchini flowers bespeak Italy in summer. The delicate, pale orange blossoms can encase all manner of lush fillings. Francesco advises using the zucchini flowers from the same day you buy or pick them....
View ArticleClams Venetian Style
Venetians have their choice of clams, from the little rounded hard-shell clams called vongole veraci to the pencil-thin razor clams called cannelli that are usually split, brushed with butter and...
View ArticleTomato Bruschetta
Bruschetta is a simple appetizer that has become immensely popular in the United States. Bruschetta is a healthy and delicious appetizer that makes one of the best uses of summer tomatoes and basil....
View ArticleVenetian Tuna Carpaccio
A creation of Giuseppe Cipriani, the founder of Harry’s Bar in Venice, carpaccio is classically made with paper-thin slices of raw beef drizzled with ribbons of a thin mayonnaise-style sauce. Today,...
View ArticleVenetian Sweet-and-Sour Shallots
“Sweet and sour is a typically Venetian flavor. Fish, vegetables, meats, game, and even fruits are done this way.” Francesco’s taste for sweet-and-sour is truly Venetian. The preservative properties of...
View ArticleVenetian Porcini Dumplings
The Austrian influence on the food of the Alto Adige, the mountainous region north of Venice, is evident in this dish, a typical bread dumpling lightened in texture and enriched in flavor by the...
View ArticleVenetian Potato Frittata
“I love eggs,” says Francesco, but for him an egg dish like this frittata, a simple, rustic, filled omelet, has gone from being an everyday item to something worth a special occasion. “So put some...
View ArticleVitello Tonnato Tradizionale
Recipe for Vitello Tonnato, a favorite Italian dish for the Summer The post Vitello Tonnato Tradizionale appeared first on Life in Italy.
View ArticleVenetian Country Terrine
A countryside dish great for a starter. The post Venetian Country Terrine appeared first on Life in Italy.
View ArticleFish Salmon Tartare
Recipe of Fish Salmon Tartare The post Fish Salmon Tartare appeared first on Life in Italy.
View ArticleBruschetta
Suggestions on how to make bruschetta and a few recipes. The post Bruschetta appeared first on Life in Italy.
View ArticleItalian Aperitifs: An Italian Culinary Tradition
In Italy, before dinner, people enjoy a special drink called an aperitif. It’s not just a drink; it’s a fun and tasty tradition that brings friends and family together. Aperitivo is an integral part of...
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