My cooking roots, into the Venetian tradition.

Recipes

"Magna e bevi che la vita xe un lampo"
pandòli di Schio

Biscotti Pandòli of Schio (VI)

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.

Risi e Verza (Rice and Cabbage)

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.

Nonna Angelina's stewed chicken

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.

Pasticcio with Radicchio and Sausage

A rich first course, an expression of the Venetian winter at maximum power.

Christmas Rollè

In this time of the year in the pastry shops there were the "Christmas trunks", with the little houses and the sugar pines to decoration: remembering those decorations, my Christmas cake is simply called Rollè and is so stuffed but very simple.
pomi cotti

Pomi cotti (baked apples)

An ancestor of the dessert to the spoon, an ancestral form of creamy and satisfying cake ... when I was young in the winter there was always a bowl in kitchen, covered with foil, which went down to level a few teaspoons at each passage of mine.

"Rebirth of Dolomites" cake

The "Rebirth of Dolomites" is the name of this delicious cake, fragrant with hazelnuts and honey, rich and light. And good also in its heart.

Meatball with pomodoro sause

Unlike many people, autumn awakens me.
In the past summer months I saw the photos on the social medias...

Lemon, almond and pears cake

I decided it was time to cook some recipes from my favorite cookbooks.
And this cake is the best start I could take.
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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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