My cooking roots, into the Venetian tradition.

Recipes

"Magna e bevi che la vita xe un lampo"

Fried sage leaves

I love to fry the sage leaves and offer them as an aperitif, to start a nice dinner with friends: they always amaze!

Octopus and zucchini salad

I'll tell you my secret, which has nothing secret, to cook octopus and to grill zucchini in very thin slices.

Schissotto Bread

A simple bread, formerly without yeast, layered with lard, crunchy.

my Banana Bread


One thing always ripens too quickly: bananas.
But for this problem the solution is called Banana Bread.

the Risolatte (rice in milk)

The "old-fashioned" desserts, made of simple ingredients, such as rice and milk.Oh, how beautiful they are.

Buckwheath Penne with asparagus

A rustic pasta dish, the freshness of asparagus, spring on the table.

Upside down pineapple cake

So eighties, but so simply perfect.

Savory pie with artichokes and ricotta

A savory pie with artichokes and ricotta, flavored with freshly aromatic herbs.
New, seasonal flavors.

Mediterranean Chicken

Baked chicken, flavored, however, with the aromas between winter and spring.
A bit of olives, capers, leek and pungent lemon, for a comforting and delicious dish.
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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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