Recipes

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.


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.


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