Venetian-cooking

Venetian Food Ingredients : Vegetables
Wednesday, November 05TH, 2008 by
  Vegetables   See Vegetable Recipes   Perhaps it is the particular light in Venice but the vegetables on display in the Rialto market have uncommonly intense color. From the snowy heads of cauliflower and fennel, to the rich gold of pumpkins and the brilliant green of chard and...
Venetian Seafood
Wednesday, November 05TH, 2008 by
  Seafood   See Seafood Recipes   Nothing defines Venice's cuisine like its seafood. No meal is complete without some sea creatures as the fruitful harvest from the surrounding lagoon and the nearby sea washes onto the plate.   "This city aboundeth with good fish," said...
Venetian style pasta
Wednesday, November 05TH, 2008 by
  By Francesco Antonucci of Remi Restaurant New York City- See Pasta repices   A variety of grains bolster the Venetian table. Rice and cornmeal are ubiquitous, like the inevitable pasta.   Rice Venice's location at the edge of Italy's largest agricultural plain, drained by a...
Venetian Italian Food Ingredients
Wednesday, November 05TH, 2008 by
  See Chicken and Meat Recipes             Meat does not whet the Venetian appetite. During the 16th century, when meat was served at banquets, it was preceded and followed by "crabs and oysters, partridges, peacocks, and...
Venetian Essential Kitchen
Wednesday, November 05TH, 2008 by
  Essentials in the Venetian Kitchen   See Italian Food Recipes   Imagine going to market every day, selecting the most appealing heads of lettuce and bunches of herbs, being tempted by purple-tinged artichokes the size of plums, rosy-hued red mullet not long out of the sea,...
Venetian food Ingredients
Wednesday, November 05TH, 2008 by
Italian Food Recipes   Here are some of the basic ingredients along with the guidelines for selection and storage.   Anchovies: Anchovies are imported. Some of the best large and meaty fillets are sold in bulk in Italian fish markets or come canned from the south of Spain.  ...
Venetian Style Italian Food
Wednesday, November 05TH, 2008 by
  Italian Food Recipies   Venice, La Serenissima, once supreme in its world, is ever sublime. This floating tapestry of 117 islands, a fantasy of lacy bridges and shrouded alleyways, of gilded palaces and dark canals, of romance and mystery, of fleeting images and lingering reflection...