Recipes

About the days when my grandma was preparing the "supa de poro" (leek soup) and the wake-up service was so acrid and violent.
This recipe I leave you is the Flora’s recipe, the true and traditional made in Venetian families: I thank her for giving it to me and now I give it to you so you can try it.
I leave you my quick and homemade recipe, for a not too sweet but soft result that you cannot resist. Taste a still warm and thoughtful frittella between Venetian masks, to savor even a small piece of Venetian history along with it.
Zaleto, or zaeto, is for the golden yellow color: yellow is called zalo, always with the hissing Z, in Veneto.
My grandmother fennel are breaded and is still one of the ways I prefer to eat them.
The story of how I decided to handwrite my Christmas greetings and the recipe of the Pandoli di Schio to 25 people around the world.
In this cold months, I advise you to buy cabbage on the market stalls: this vegetable is so beautiful and also photogenic and can be used in the kitchen in different ways… last, but not least, buying one of large size can feed your family with a few euros.
I learned to use black olives in the kitchen too late and I just realized that ... they taste like oil. My lack was big, but now my chicken stew has that touch of Nonna Angelina that was missing.
A rich first course, an expression of the Venetian winter at maximum power.