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My cooking roots, into the Venetian tradition.

Recipes

"Magna e bevi che la vita xe un lampo"

Cinnamon Onion Jam

Red onions that give way under the weight of sugar and thanks to the action of red wine and balsamic vinegar. Cinnamon, in my jam: it is a spice that has entered the Venetian cuisine and culture strongly, so much so that it has become an unpredictable ingredient in some dishes.

Aubergine Polpette

Time after time, dishes from other regions entered my kitchen becoming part of my cooking repertoire: Valentina's eggplant meatballs are one of them.

Apricots, frangipane and rosemary Crostata

Apricots, almonds and rosemary: an aromatic trio that will make you ask for another slice of this cake.

Grilled chicken marinated in beer

You will start cooking this chicken in august, but I bet you will not abandon the aroma of this marinade even in autumn: I loved it, I hope you too.

Eggplant cake

Right now I can't wait for lunch to warm up a slice of aubergine savory cake made yesterday: how I liked it.

Grilled pork rolls

Pork rolls: a really pleasant and delicious discovery, with a bitter touch of mustard and the softness of ham and cheese that make you want the next bite.

The puddings cake

And at the first taste, at the first spoonful dug in disorder, it was not the taste of Zuppa Inglese that returned to my memory, but that of the puddings cake.

Risi e bisi (Rice and Peas)

Risi e bisi is a slow risotto, slower than traditional risotto but thicker than a rice soup.

Crispy pork belly

The crispy rind, the very soft and juicy meat and the veins of fat that surround it: a pork belly so delicious, to bake at home without any problems.

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