Venetian-cooking

Friday, June 1st, 2012
  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 Fynes Moryson, an English visitor in the early 17th century, when fish were sold twice daily, not only at the bustling Rialto market but also from the stalls in St. Mark's Square.   A few
Friday, June 1st, 2012
  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, is a city of mists and sunshine that exists at the mercy of the moon-driven tides.   At one time the most important place on the planet, a crossroads for traders and travelers between east and
Friday, June 1st, 2012
  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 vast river system, has given it rice. In a thousand ways, rice is nearly as essential to the Venetian cuisine as it is to Chinese. The rice that is cultivated throughout the valley of the Po River and
Friday, June 1st, 2012
  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 guinea fowl, pigeons and pheasants," reported one English observer. In the early 17th century, Henry Wotten, the ambassador from England, wrote in his diaries about shooting ducks in the lagoon, "a
Friday, June 1st, 2012
  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, freshly quarried slabs of Parmesan cheese, and painterly red-speckled beans. The essence of cooking in Venice begins in the market.   Can this old-world culinary sensibility ever be made
Friday, June 1st, 2012
  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 broccoli rabe, to the scarlet of the tomatoes and intense burgundy of the ubiquitous radicchio, this is a painterly array.   The vegetables grown in the rich loamy, soil bordering the lagoon
Friday, June 1st, 2012
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.   Artichokes: tiny artichokes are prized for stewing or sautéing. Refrigerate them and use within a day of purchase.   Arugula: Once a rarity, arugula is now sold year round. But it is best to