My cooking roots, into the Venetian tradition.

Recipes

"Magna e bevi che la vita xe un lampo"

Red wine stew

Soft and juicy pieces of meat, cooked in red wine and served with polenta: one of my absolute favorite dishes.

Crepes with ricotta and fiolaro broccoli

A great way to use fiolaro broccoli, a delicious vegetable from Vicenza.

Spaghetti with broccoli sauce

I think broccoli give its best paired with anchovies and olives: as in this plate of spaghetti, which I repeat more and more often and it has entered right into my kitchen repertoire.

Fried radicchio

Why not fry the radicchio?
How come I never thought of it before?

Fennel gratin

I want vegetable dishes right now: fennel are perfect, even much more with a soft and crunchy crust.

Boiled meat and its broth

The broth: the simplest but most comforting preparation that exists, the one that awaits you after a day of work, which when you sip it slowly warms even your frozen feet.

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.
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?

Chiodini mushrooms Pork Scaloppine

Today there are Scaloppine on the menu, do you want to taste?
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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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