My cooking roots, into the Venetian tradition.

Recipes

"Magna e bevi che la vita xe un lampo"

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.

Tagliatelle with carrot leaves' pesto

In Veneto, who has a very productive vegetable garden, in spring and summer spreads its products to relatives and friends, and is a habit, a normal rooted way.
The beauty of receiving gifts of fruit or vegetables has a truly primordial meaning, of sustenance and closeness, of care

Baby courgettes with stuffed flowers

For me, I would have a bouquet of courgettes flowers just above the kitchen table, like tulips or roses, because I find them unique.

This time, however, I stuffed and baked them in the oven, which at least also enjoys the taste as well as the view.

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.
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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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