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My cooking roots, into the Venetian tradition.

Biscuits and frittelle

"Magna e bevi che la vita xe un lampo"

Amaretti

A deliciously crumbly biscuit, soft on the inside, crunchy on the outside and almond-scented.

Frittelle con la polenta (Polenta fritters)

A Venetian recovery recipe, with the most common poor ingredient

Rufioi from Costeggiola

A surprisingly "umami" filling for these sweet peasant dumplings

Parpagnacchi biscuits

After the pandoli and the zaleti, the collection of Venetian biscuits continues.

Santa Lucia's frollini

There are millions of local traditions worthy of being remembered: I leave you the recipe and maybe you will decide to make this your own.

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.

Zaleti

Zaleto, or zaeto, is for the golden yellow color: yellow is called zalo, always with the hissing Z, in Veneto.

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.