My cooking roots, into the Venetian tradition.

Recipes

"Magna e bevi che la vita xe un lampo"

"Bussolà" cake

“Let’s make a Bussolà”

When my grandmother thought about baking a cake, she certainly thought of bussolà.

Stuffed Artichockes

Artichokes: the most hostile vegetable. But I defeated it and also stuffed it with a delicious meat filling.

Gratin cauliflower whit Asiago cheese

A very rich way to prepare a little loved vegetable such as cauliflower: with a delicious cheese crust, everything becomes more palatable.

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.
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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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