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My cooking roots, into the Venetian tradition.

Pasta and rice

"Magna e bevi che la vita xe un lampo"

risotto ai funghi porcini

Dried porcini mushrooms risotto

For example, I prefer risotto with dried porcini rather than with the fresh ones. And what about you?

Potato and porcini gnocchi with pancetta and hazelnuts

Today I prepared the potato gnocchi perfuming them with wood scent, with the addition of dried porcini mushrooms in the dough.
To season them, crispy pancetta, sage, toasted hazelnuts and lots of Parmesan. What do you say about it?

Risi e bisi (Rice and Peas)

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

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?

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.

Pasticcio with Radicchio and Sausage

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

Spaghetti with tomato and octopus sauce

To me, pasta with fish is with red sauce. Even more if it's octopus pasta.

Pumpkin gnocchi with butter, sage and pine nuts

It impresses me how much the pumpkin is appreciated and how eagerly people expect its return in season: when I proposed to my friends to create a menu based on this vegetable they were really happy.

Aunt Luigina's fusilli with tomato and eggplants

A few days ago, I received a phone call from my aunt Luigina for updating. As we are both talkative, as we told each other the latest news, she prepared a lunch and described what she would bring to the table.

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