Vigilia di Natale a Swamp’s End (Italian Edition)

Le Spezie della Serenissima

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The tomato see pronunciation is the edible, often red, berry of the nightshade Solanum lycopersicum,[2][1] commonly known as a tomato plant. The species originated in western South America. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century. While tomatoes are fruits — botanically classified as berries — they are commonly used as a vegetable ingredient or side dish. Cheer-Accident is an American indie rock ensemble headed by Thymme Jones.

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Radish topic The radish Raphanus raphanistrum subsp.

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Member feedback about Chicken shit: Chicken Revolvy Brain revolvybrain. Just a few steps away are the Rialto Market stalls, and next to the Pescheria fish market corner, my favorite selling dried tomatoes is located. Dried tomatoes are used just like spices, to flavor meat, pasta, and even our spicy winter tomato cream soup. There are ripe tomatoes here in winter too, this bounty comes to Venice from southern Italy but also from Veneto vegetable plots. You see there is quite a variety of sun dried tomatoes Ingredient 5: I find there is some truth in it, as a fine cup of coffee, but also a dessert containing coffee, really picks you up in winter.

So this is my favorite flavour, and I love taking a coffee break at their store next to the Rialto but I also take back home a few packets of freshly ground coffee as well. They also sell other gourmet products like honey and cakes. Kiwi secchi - dried kiwis to garnish cream cakes Imagine a lush winter pan di spagna fluffy cake, topped with crema pasticcera and the sweet-sour flavor of kiwi - this is what I use them for.

Dried kiwis and other colorful dried fruit wait for us in abundance at the market as you can see in the picture below!! Kiwi secchi Ingredient 7: Farina di castagne - chestnut flour We use chestnut flower to bake plumcakes, muffins or cookies - its particular feature is a dark malty aroma. Otherwise, use chestnut flour to enhance your cakes, by substituting about one third of wheat flour with chestnut flour. Our cake comes with a filling of chestnut cream crema di castagne and is covered with raspberry jam and cocoa powder.

Part of the window display - Nut, fruit and flour section, Drogheria Mascari Ingredient 8: Semi di cardamono - Green cardamon seeds Once at home, I found there really is a drink that succeeds in resuscitating people - for walking around in Venice, even if you take short breaks in the stores, can be freezing in the moist winter air. Cardamon has all the properties to pick you up.

On winter mornings, it could also be cappuccino al cardamono. A favorite for winter is the orange-lavender flavored tea, which I use on weekend afternoons Alternatively, you could also mix your teas yourselves. I sometimes do that, as I am tempted by the blossoms and teas offered by Mascari In Part 2 of this post , I will present to you the Christmas Menu we make from all these ingredients from our cestino di Natale - culinary Christmas basket.

December days end early - it is wet but you could sit outside and drink spicy coffee Speziando is the name of an event dedicated to the history of Venetian spice trade, within the framework of this year's Carnival. At the Archivio di Stato you find the original documents collected from Venetian monasteries during the centuries, referring to the commercial side and use of spices. This is an opportunity to resuscitate the times when spice trade was a major commercial activity The spice business continued practically until a few decade before the end of the Venetian Republic, that is, even after the spice prices started to fluctuate heavily, due to warfare in the Near and Middle East, in particular in Egypt in the 17th century.

It was found out that the discovery of the sea routes by the Portuguese didn't really impact the Venetian spice trade. The Venetian commercial fleet formed a sort of naval caravans called le mude , used to transport spices from all directions of the Mediterranean, as you can see in the map below to Venice I took this picture at Palazzo Mocenigo. The exhibition Speziando will open for Carnival on 7 February at the Venetian State Archive, with four itineraries, including this one dedicated to the spice trade with the Levant.

Other topics include menus of the past, of course enriched with spices. One section is even dedicated to the food served at Venetian hospitals in the centuries past!!! Speziando will convey be the rich utilization of spices, from food and cooking to medicine for body, soul and mind, to perfumery and cosmetics. What is also new is that visitors will be able to view the pergamon papers - the originals penned by the merchants, advocats and monasteries, for example to make spice inventories.

This had to be done to maintain quality of food in times when no fridge was available. And ice caves , such as dug in the gardens of what today is Hotel Boscolo's garden in Venice, weren't available to all inhabitants in Venice either. Which is the most romantic spot in Venice? Two reasons to celebrate in Venice today, Saturday, 14 February: A perfect constellation to taste Venetian Carnival flavors and Valentine Day's culinary temptations.

These include typical winter flavors based on chocolate , which comes as a fine warming and sometimes flavored drink, and in solid state as praline and minature chocolate cupcakes in pastel colors. Rio del Palazzo I noticed how many visitors arrived in Venice on Friday afternoon, with the gondolas booked out. But then there is always the possibility to taste marzipan gondolas - you find this marzipan delight, gondoete nere , at Pasticceria Chiusso in the Greek Quarter of Castello Spice mixtures for Valentine's Day Menu: Light curry, chili, cloves and sweet paprika powder, plus the classical mixture of four peppers - Drogheria Mascari For the main course, we use herbs and spices in strong colors - light yellow curry, chili, cloves, paprika powder Elaborate praline with pistachio and white chocolate filling, or truffles and milk chocolate, or chocolate fudge Venetian-style There are flavord variants of chocolates, enriched with dried fruit and nuts that act as spice as well.

Today's flavors are rose, strawberry, vanilla, pistacchio, lemon and orange - all come in pastel colors, which will become the guiding colors to accompany us through spring time from now until summer. But spices in powder are also used to pep up desserts, just like syrups, liquors and essential oils. That manner, the most delicious pastry and chocolate miracles are worked Pasticceria Ballarin A typical Valentine's Day Menu in Venice could look like this - and is now expressly offered by the posh restaurants lining the Grand Canal, but also in the Rialto area: You see, it's all centered upon the first spring vegetables, coming in from southern Italy, and spices: Le Spezie della Serenissima http: Are you the publisher?

Claim or contact us about this channel. Embed this content in your HTML. Channel Catalog Subsection Catalog. Articles on this Page showing articles 21 to 35 of This Blog has moved to another site: Venetian women's Christmas Menus Contact us about this article. Annamaria Pellegrino, a Venetian food blooger La Cucina di Annamaria Pellegrino is also mentioned in the Gazzettino article, and she proposes exotic and citrus-fruit flavored dishes for Christmas, Venetian and non-Venetian ones, such as zucca del primo squash cream soup , carne cotta in canevera a selection of boilt meats , kouglof a cake recipe from Alsace , refined with bergamot and dates , and macedonia di frutta fresca e secca profumata con miele e acqua di rose fruit salad with honey and rose water..

Your pocket guide to Christmas sweet breads in Venice: In "Le tradizioni in cucina la vigilia di Natale, nel Veneziano" , it is described how in the little towns and hamlets bordering our lagoon, on 24 December, the people fasted what my grandparents confirmed: On the following Christmas Day, one would eat fogassa prepared in the focolare - oven , as dessert for lunch. Venetians have also taken over recipes from other parts of Italy, including the everpresent Panettone. With regard to panettone , all the famous bakeries and pasticcerie here in Venice prepare their own versions: A famous Veneto producer of sweet breads in particular for Christmas but also for Easter is Loison , based near Vicenza.

Gelateria Suso is actually a gelateria shop, and they also sell panettoni and sweet breads in the winter. And then of course, there is the Stella Nadalin as well, and the Tronco di Natale Christmas log cake.. The restaurant of Hotel Monaco e Grand Canal consisting of two palaces - Palazzo Erizzo-Vallaresso directly on the Grand Canal, and Palazzo Il Ridotto, click here for its history , is located directly on the Grand Canal, opposite Harry's Bar at the end of Calle Vallaresso, with a panoramic terrace from where you can see four famous churches - and they are from left to right: In the evening, choose a table next to the window adorned with Stella di Natale euphorbia plants , so you get a great sight of the trabaccolo boat anchored just opposite at the Punta della Dogana.

With fish being a main part in the hors d'oevre and the first course, as main course one could eat meat - I chose thinly sliced veal cutlets in a light gorgonzola sauce enriched with chives and grilled vegetables - potatoes with rosemary, fried cicory, red beet and a grilled red pepper. But you could also try an even more warming dish - beef cooked in milk, served on melting potatoes, see below. In Januray, with days short, fringed with fog and overcast, and with Christmas decorations no longer in place, the town is enlivened with pop-up places apt to meet your neighbors and make new friends.

New ideas to celebrate winter in Venice are added every year. The first winter trend here in town is to enjoy fried sweets as they are offered both at bakeries, but also by "pop-up bakeries" across town often vendors coming from the Veneto or even other parts of Italy. In the last few years, bakeries in town have been offering the traditional Venetian winter street food, which until 50 years ago used to be a common sight in winter. Also, Panificio Colussi Bakery has been selling the famous fritole since November. A second "trend" you can witness here is that the most ice-cream parlors "extend" their business in winter: The Venetian winter spice walk..

Starting in late autumn, Venetian stores offer warming and seasonal spices for winter, which come in various variants:.

Violet, rose and mint petals. Pieces of dried fruit or vegetables have always been used in Venice to spice up dishes. And also this year, la cucina di magra - the Lent kitchen in Venice, is celebrated by the culinary exposition and the national event Gusto in Scena , which takes place at the Scuola di San Giovanni Evangelista. To my mind, this edition of Gusto in Scena is actually a come-back of the cucina magra, the original food that was eaten in paleo-Veneto times, based on fish and herbs, and all along during the times of the Serenissima.

Also Lent in Venice has been called il tempo della pasta , because in former times, not so much had been left in the winter in the pantries, while there still was flour, water and oil, and sometimes eggs, so the ingredients to make pasta. During the Gusto in Scena event, in addition to attend the exhibition not only Venetian topics, but several famous Italian chefs will be in Venice, click here for the program , you could also go for dinner in the six Venetian restaurants that partcipate, serving a "Fuori Scena" dinner.

Laguna commestibile - the edible lagoon: Ten favorite spring herbs from Venice and the islands.

In the days past, Venice and Veneto spent lent time and the time just before Easter with cooking dishes that consisted mostly of herbs, and what else was in the pantry at this time of the year: And this is how the famous yellow Venetian pasta was created, and flavored with the first spring herbs To this day, we love this special spring-herb risotto: By the way, this famous yellow Venetian pasta lives on in the brand Le Veneziane:. Tarrasaco or dente di leone dandelion is another early-spring herb, with its characteristic yellow flowers which we use like capers; we fry the leaves in olive oil and eat them crispy and add a few slices of fried bacon, flavored with balsamic vinegar and freshly ground pepper.

In the fields, my grandmother used to pick pratolina bellis perennis - daisies and acetosa or acetosella wild sorrel. A night out in Venice.. Venetian Gala Buffets for the Film Festival. Ristorante Gran Canal is set a bit farther away towards the Grand Canal, with different angle of view as it is water-level, with gondolas anchoring next to the terrace. Imagine a fine evening, complete with splendid orange-pink sundown and a surprising elaborate fish-based menu.. It looks just too inviting to enjoy a cup of espresso marocchino in one of the Grand Cafes, or even banana ice cream.. Discover traditional flavors and ancient spices.

The bridge connecting the two islands of Burano left and Mazzorbo. Autumn in the heads of Venetians starts in the second half of October: In late October, mornings are getting sensibly crisp and cool, sun rays and lights reflected on the water are more pronounced, as you can see in the clear light of these pictures. These zucche are the basis for "soul food" dishes, exactly what you need to brave the cooler season: Pasticcio di zucca e radicchio son salsiccia an oven dish made of squash, salsa besciamella, radicchio leaves and slices of sausage , risotto alla zucca , gnocchi di zucca al burro e salvia the gnocchi are made of squash dough, dressed with butter-and-sage dressing ,.

By the way, zucca in Venice is also used to prepare an easy soul food dessert - suca e late - squash and milk: As main dish, our family loves poultry like faraona. On 21 November, the day the Festa della Salute takes place in Venice, we usually eat castradina as a main dish.. And finally, there is another ancient sweet, ossi dei morti , which is not often mentioned but which look more like " brutti ma buoni " biscuits - of irregular form, crispy, flavored with white wine and vanilla sugar.

L'estate di San Martino: How Venetians celebrate the first day of the Culinary Year on 11 November. To put the San Martino feast into perspective, you need to know about the course of our calendario contadino - the ancient rites and calendar of farmers in the Veneto. On November 11th, the feast of San Martino is celebrated, both in Venice and in the campagna veneta. San Martino has two churches dedicated to him in the lagoon, San Martino in Castello next to the Arsenal, and another built on the island of Burano.

Christmas Eve 7 fishes Meal

Tasting ancient San Martino dishes is probably a good idea these days, and in Venice you could do that at Le Bistrot de Venise , where you can taste Frisinal - Pasta e Oca , a 17th century dish consisting of home-made pasta, goose, pinoli, raisins, and herbs like rosemary and sage. To understand this, you must know the Venetian filastrocca , here I am copying from one of my old children's books:. Castradina Menu, Festa della Salute: How the Trabaccolo Boat saved Venetians in the year For a few years now this dish has been re-introduced in the sense it has been made more visible to the public: The traditional 4-course-Venetian menu for the Festa della Salute, offered at Restaurants, but also cooked at home, to commemorate the year of , has been included for you below, The food is based on ingredienti secchi, salati e spezie dried, smoked ingredients and spices:.

Typical Venetian starter, often garnished with seasonal ingredients, which could be enhanced in winter with cooked fennel, fennel green and orange slices. First course, Venetian beans soup, based on pasta corta short pasta , dried beans, rosemary, pepper, sea salt, carots, onions, with half the cooked beans worked into a puree and served with olive oil and grated cheese usually parmesan.

Second course, smoked mutton cooked in water with cabbage leaves, seasoned with black pepper, salt, cloves and juniper. Baicoli venexiani, torta venexiana. Well ahead, many Venetians this weekend went out to buy castradina meat at the Rialto Market, below you can see one of the stores on Campo Erbaria, next to the fruit and vegetable stalls. If you are in Venice these days, look out for the trabacolo boat moored at the Punta della Dogana. A trabaccolo , as is described on its home page , are successors and a smaller edition of the cocche boats navigating during the times of the Venetian Republic, that used to carry supplies and goods to be refined and traded from and to Venice and the Mediterranean, Black Sea and the Atlantic Routes.

Salad by the Roots | Revolvy

The merchants bringing castradina lived next to the Riva degli Schiavoni, which is the bank where the bulky boats arrived and unloaded their goods. In late , the last boat allowed into the lagoon was a cocca fully loaded with staple food - smoked castradina meat, which helped the population to survive the epidemic. A culinary Christmas basket from Venice. It's their green color that has always fascinated me: Pasta ai carciofi artichoke-flavored pasta. As we are on our way towards Strada Nova, opposite the Coin store at San Giovanni Crisostomo, take a look at the fabulous pasta varieties Panificio Rizzo offers in its windows.

Cuisine of the Midwestern United States

Goppion has become something of a brand name in Venice in the last few years - this Treviso-based coffee one-stop-shop offers a wide range of excellent coffees and coffee accessories. Kiwi secchi - dried kiwis to garnish cream cakes. Imagine a lush winter pan di spagna fluffy cake, topped with crema pasticcera and the sweet-sour flavor of kiwi - this is what I use them for. We use chestnut flower to bake plumcakes, muffins or cookies - its particular feature is a dark malty aroma. Once at home, I found there really is a drink that succeeds in resuscitating people - for walking around in Venice, even if you take short breaks in the stores, can be freezing in the moist winter air.

Our Venetian spice basket wouldn't be complete without tea. Carnival events dedicated to the history of Venetian spice trade. Finally, the last itinerary is dedicated to Alterare - meaning enriching food and cooking the way the Venetians did. Culinary flavors and spices for Valentine's Day in Venice. A typical Valentine's Day Menu in Venice could look like this - and is now expressly offered by the posh restaurants lining the Grand Canal, but also in the Rialto area: Salmone in salsa rosa di curry e peperoni - Cold salmon rolls in pink curry and red pepper sauce.

Risoto al radichio e vino rosso - Radicchio risotto flavored with red wine. Mousse tricolore al cioccolato, crema alla rosa e schiuma di vaniglia - Three kinds of mousse - chocolate, rose and vanilla-flavors. Browse the Latest Snapshot. Browsing All Articles 35 Articles. Cards, red beets, cabbage, cima di rapa broccoli, vegetable delights on the Rialto market, seen on the morning of 24 December. Colussi specializes in making "focacce". Artisan-made Panettoni, by Rosa Salva. The panettoni in the shop window of Pasticceria Rizzardini , San Polo. Panettone ice cream, gelateria Suso Calle della Bissa.

Cream-colored tablecloth, Christmas table decorations. Seppioline ripiene di granchi sul letto di broccoletti, olive nere e pomodorini, cerfoglio e erba cipollina. Risoto di go, flavored with bits parsely, un filo d'olio and freshly ground black pepper. Costoletta di vitello alle verdure d'inverno veneziano. Guancetta di manzo con patata fondente al latte. Panificio Colussi, Campo San Luca. Giunti al Punto San Polo, with lots of books on Venetian legends, and culinary topics of course.

Citrus and nut-flavored sweets, marzipan and chocolate, pistacchis, plus fritole in the background. Skating in Venice is possible until 4 March - this is the ice rink at Campo San Polo, including a wooden stall selling hot drinks and sweet cakelets. Colussi has been selling the fritole venexiane since end-November. Classic fritole left , but also krafen and other fried delicacies filled with nutella. To find out more, read our updated cookie policy and privacy policy. Please log in or register to continue. Registration is free and requires only your email address. Password required Remember me?

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