My cooking roots, into the Venetian tradition.

Recipes

"Magna e bevi che la vita xe un lampo"

Cheesecake with real strawberries

The cheesecake, with the strawberries in compote and also fresh: I hope you will like it and will become one of your flagships in the kitchen.

Potato and Ricotta cheese Gnocchi, with tomato sauce

Thursday gnocchi! Soft, inviting and so traditional: I put ricotta in the dough, have you ever tried it?

Pork rollè with asparagus

A perfect roast for dinners with friends or family: it seems difficult to prepare but instead it will become one of your flagships.

Spicy orange marmalade

A cuddle preserved in a jar, for your summer breakfasts: the spicy orange marmalade.

Crumbled Crostata with Spicy orange marmalade

To remind me of winter during the summer a spicy touch is needed: orange marmalade with spices and a delicious tart.

Leek soup

About the days when my grandma was preparing the "supa de poro" (leek soup) and the wake-up service was so acrid and violent.
bigoi con l'arna

Bigoli fresh pasta with duck

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.

Ricotta cheese frittelle

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.

Breaded fennels

My grandmother fennel are breaded and is still one of the ways I prefer to eat them.
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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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