Pesce di San Pietro (White Fish) with Candied Tomatoes and the First Spring Vegetables of the Lagoon

We always look forward to the last week of March when – usually – the first produce (le primizie) growing on the Lagoon islands is arriving at the markets in Venice. On the blog, we inaugurate this special time by introducing you to a favorite fish recipe accompanied by candied tomatoes.

Read More

A Venetian Women’s Day Menu and the Mimosa Blossom Cake

Updated on 8 March 2019 March ushers in the Venetian spring feasts, a colorful and fragrant season which will last until mid-June, when the heat is getting too strong for plants to thrive. But then, Venetians have always been so inventive when it comes to feasts and celebrating them. And on 8 March, La Festa della…

Read More

Apple Frittelles, Coriandoli, Sbreghete: Lent Sweets from Venice

Frittelles don’t just disappear from Venetian pastry stores over night just because Carnival is over ! They are still present in our family kitchen and in many others in Venice. I think it’s a reminder that until 1797, Carnival in Venice lasted well into June. That’s why at least through the early weeks of spring,…

Read More

Le Veneziane: How To Make Venetian Frittelles At Home

In the last few years, frittelles have taken the culinary stage of Carnival in Venice, and there’s a good reason why they were so successful :-) After all, le fritoe, as frittelles are called in Venetian, have been the Venetian National Sweet ever since the 13th century. But then, frittelles, prepared in the Venetian manner,…

Read More

Carnevale in Pasticceria and Orange-Lavender Flavored Frittelles

Above you can see what a typical morning in early February is like while Venice is getting ready for the day ahead. Baking fritole doesn’t take too long, so while taking a coffee and waiting for the fog to lift, we spend some time looking up all the recipes for fritole. And there are many…

Read More

La Pinsa Venexiana – The Original Venetian Christmas Cake

When Grandmother was young – she grew up in the northern Lagoon – this was the cake her mother prepared on 24 December, but also on the morning of Epiphany Day – January 6. So to celebrate L’EPIFANIA, and LA BEFANA, of course, we are sharing this family recipe today. This is substantial food, so…

Read More