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My cooking roots, into the Venetian tradition.

Recipes

"Magna e bevi che la vita xe un lampo"

Pork roast with herbs

Yes, I have to confess that I have cooked for years dry and tough to chew meat. But now that I've found a way to keep roasts moist and soft, I think it's fair to share it with you.

Fusilli with zucchini and zucchini blossoms, ham and mint

When zucchini are in season I use plenty of them and when my dad had the garden even more. I like very much zucchini in a pasta, as part of a fresh sauce: today a recipe that smells of summer and is prepared with very little effort.

Il brodetto di Chioggia

A fish soup that comes from the Venetian maritime tradition: fragrances that remember a boat trip, with the smell of sea water in the nose.

Fresh pees and mints tagliatelle

Fresh peas, parmesan and mint tagliatelle

Spring comes at its best when you find sweet and tender peas on the greengrocer's stalls. And in Veneto, in addition to Risi and Bisi, even with tagliatelle they go great.

Almond, ricotta and lemon cake with rosemary syrup

Almond, ricotta and lemon cake with rosemary syrup

If you like wet cakes too, you have to try this. A scent of vanilla and lemon that meet the amazing aroma of rosemary: it will become your favorite.

Asparagus and herb frittata

For those dinners you need to prepare it quickly and with few ingredients, this frittata is perfect.

Strawberry and cream tart

When the season comes, I can't resist doing a strawberry binge despite the itching they give me. And well, first I eat them all and then I scratch myself. Today I want to share the recipe of my favorite tart and some secrets for a delicious match with cream.

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