My cooking roots, into the Venetian tradition.

Recipes

"Magna e bevi che la vita xe un lampo"

Pumpkin gnocchi with butter, sage and pine nuts

It impresses me how much the pumpkin is appreciated and how eagerly people expect its return in season: when I proposed to my friends to create a menu based on this vegetable they were really happy.

Fried venetian cream

As a child I asked countless times to my mother and my grandmother to prepare the fried cream, but I haven't been satisfied even once.
Remembering the "no" received, I decided to prepare the fried cream on my own

My family's Eggplant Parmigiana

The eggplant parmigiana is definitely my favorite dish: I can hardly refuse a second portion, it would only mean that the first was shamefully abundant.


Stuffed vegetables

These vegetables are a mix of sea and land, delicate in flavor, strong in pleasing even the most difficult appetites.

Aunt Luigina's fusilli with tomato and eggplants

A few days ago, I received a phone call from my aunt Luigina for updating. As we are both talkative, as we told each other the latest news, she prepared a lunch and described what she would bring to the table.

Tagliatelle with carrot leaves' pesto

In Veneto, who has a very productive vegetable garden, in spring and summer spreads its products to relatives and friends, and is a habit, a normal rooted way.
The beauty of receiving gifts of fruit or vegetables has a truly primordial meaning, of sustenance and closeness, of care

Baby courgettes with stuffed flowers

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.

Pork roast with herbs

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.

Fusilli with zucchini and zucchini blossoms, ham and mint

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.
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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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