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[7 Jun 2010 | No Comment | ]
“Risi e Bisi” – a Venetian springtime “risotto”

Risi e bisi (rice and peas) is a classic springtime Venetian dish. Technically, you could now prepare it any time of the year but this dish really shines in the month of May and June when the peas are freshly harvest and using the local rice crops in the Po river estuary, among the Verona province.
Risi and Peas dish is known to be brought into our culinary tradition in the 16th century by the Doge of Venice. He loved this dish so much that he declared it “national plate” to …

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[12 Apr 2010 | No Comment | ]
Asparagus’ crazy: the debut of this quintessential spring vegetable

The season of the leafy radicchio is over but it’s now leaving the way to another great vegetable ingredient par excellence of many spring dishes: the white asparagus a long, fat, full-flavoured, deliciously sweet and remarkably tender white stalk.
It is harvested throughout Veneto from Silea, Bibione, Cimadolmo, Padova to Bassano some protected by an IGP (Protected Geographical Indications) or DOP (Denominations of Origin) denomination to guarantee the authenticity and genuine characteristics of the product but which one is the best asparagus? Don’t make the farmers started on this one as …

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[1 Apr 2010 | One Comment | ]
Easter delicious cake: the Fugassa Veneta (Focaccia or Italian Easter Sweet Bread)

The Fugassa, as it’s called in the Veneto slang, or Focaccia is our own Venetian Easter cake counterpart to Christmastime Panettone, but not as rich, and the Easter sister cakes of the Colomba (Easter Dove), which is served all over Italy.
It’s the symbol of our Pasqua and a food tradition not-to-be-missed on our Easter table.

The ingredients aren’t very rich with eggs, flour, yeast, butter and sugar topped with crunchy sugar pieces and whole or sliced almonds. Although there are little variants in anyone recipe, that little tricks to make it …

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[3 Feb 2010 | No Comment | ]
Foodie guide to the winter flower of Veneto: the Radicchio

The pride of the Venetian cuisine, the radicchio makes its grand appear on our tables all throughout winter, from November till early April, a seasonal delicacy worth it waiting for.This colourful chicory, diffused in Veneto, has a very distinctive, sometimes slightly bitter taste although not many know that radicchio can be a “sweet and gentle” revelation. A versatile ingredient that gives that purple touch and unique flavour to many of our regional dishes.