My cooking roots, into the Venetian tradition.

Recipes

"Magna e bevi che la vita xe un lampo"

Il brodetto di Chioggia

A fish soup that comes from the Venetian maritime tradition: fragrances that remember a boat trip, with the smell of sea water in the nose.
Fresh pees and mints tagliatelle

Fresh peas, parmesan and mint tagliatelle

Spring comes at its best when you find sweet and tender peas on the greengrocer's stalls. And in Veneto, in addition to Risi and Bisi, even with tagliatelle they go great.
Almond, ricotta and lemon cake with rosemary syrup

Almond, ricotta and lemon cake with rosemary syrup

If you like wet cakes too, you have to try this. A scent of vanilla and lemon that meet the amazing aroma of rosemary: it will become your favorite.

Asparagus and herb frittata

For those dinners you need to prepare it quickly and with few ingredients, this frittata is perfect.

Strawberry and cream tart

When the season comes, I can't resist doing a strawberry binge despite the itching they give me. And well, first I eat them all and then I scratch myself. Today I want to share the recipe of my favorite tart and some secrets for a delicious match with cream.

Asparagus savoury pie

Here we are with a nice savoury, colored tart with a touch of dried tomatoes perfectly matching with the slightly herbal and liquid taste of the asparagus. Quick, it's still the perfect season!

Raisins Bread

A sweet bread, perfect for snacks even more delicious if cut in half and spreaded with jam, but also great with a simple good cup of tea.
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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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