My cooking roots, into the Venetian tradition.

Recipes

"Magna e bevi che la vita xe un lampo"

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?
luganega e fasoi

Luganeghe e fasoi (sausages and beans)

Put the case of sausages, which are cheap, are tasty and immediately feast: a complete and satisfying dish, warm for autumn evenings, frugal at the right point and not very elegant, certainly, but very good.

Pumpkin Bundt

Today I let the pumpkin and cinnamon meet to get a very high, almost imposing, moist and fragrant cake.

Macafame cake

Probably in the memories and habits of every single grandmother there is a dessert that allows the recycling of stale bread: from north to south maybe the additions change, it softens more or less, but everyone has in common the desire not to throw the bread, which it's a sin.

Cinnamon Onion Jam

Red onions that give way under the weight of sugar and thanks to the action of red wine and balsamic vinegar. Cinnamon, in my jam: it is a spice that has entered the Venetian cuisine and culture strongly, so much so that it has become an unpredictable ingredient in some dishes.

Aubergine Polpette

Time after time, dishes from other regions entered my kitchen becoming part of my cooking repertoire: Valentina's eggplant meatballs are one of them.

Apricots, frangipane and rosemary Crostata

Apricots, almonds and rosemary: an aromatic trio that will make you ask for another slice of this cake.

Grilled chicken marinated in beer

You will start cooking this chicken in august, but I bet you will not abandon the aroma of this marinade even in autumn: I loved it, I hope you too.

Eggplant cake

Right now I can't wait for lunch to warm up a slice of aubergine savory cake made yesterday: how I liked it.
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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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