My cooking roots, into the Venetian tradition.

Recipes

"Magna e bevi che la vita xe un lampo"

"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.

Spaghetti with tomato and octopus sauce

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

Roasted chicken and potatoes

I would like to buy food at the market, wander through and be able to choose the goods on display: I cannot. But I feel lucky to have an empty freezer, because I could choose fresh food and because I still found time to cook it.

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.

Fried venetian cream

As a child I asked countless times to my mother and my grandmother to prepare the fried cream, but I haven't been satisfied even once.
Remembering the "no" received, I decided to prepare the fried cream on my own

My family's Eggplant Parmigiana

The eggplant parmigiana is definitely my favorite dish: I can hardly refuse a second portion, it would only mean that the first was shamefully abundant.


Stuffed vegetables

These vegetables are a mix of sea and land, delicate in flavor, strong in pleasing even the most difficult appetites.
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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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