My cooking roots, into the Venetian tradition.

Recipes

"Magna e bevi che la vita xe un lampo"

Spaghetti with tomato sauce

Why should you try my tomato spaghetti recipe?

Baked eggplant pan

If you have received my summer newsletter with the recipe book on summer vegetables, you know that to talk to you about the aubergine, Valentina and I have chosen, by chance, two recipes without doses.

Fried sage leaves

I love to fry the sage leaves and offer them as an aperitif, to start a nice dinner with friends: they always amaze!

Octopus and zucchini salad

I'll tell you my secret, which has nothing secret, to cook octopus and to grill zucchini in very thin slices.

Schissotto Bread

A simple bread, formerly without yeast, layered with lard, crunchy.

my Banana Bread


One thing always ripens too quickly: bananas.
But for this problem the solution is called Banana Bread.

the Risolatte (rice in milk)

The "old-fashioned" desserts, made of simple ingredients, such as rice and milk.Oh, how beautiful they are.

Buckwheath Penne with asparagus

A rustic pasta dish, the freshness of asparagus, spring on the table.

Upside down pineapple cake

So eighties, but so simply perfect.
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Latte & Grappa is a project about life and food in Veneto: an honest way of approaching genuine and traditional cuisine, with seasonal and fresh ingredients. I like to talk about my land, about what is eaten in families in Veneto and about traditions, as habits and methods to be handed down.
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