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Castagne-_Andrea_Pellizzer
Ingredients for 6 people: 1½ kg of chestnuts, 2 celery stalks, milk, butter, cream, salt and pepper

Peel the chestnuts, put them in cold water with the celery and bring them to the boil. After 30 minutes, remove them from the water and pass them through a
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StradaRad00A_0790_-_Radicchio_bagnato_-_Andrea_Pellizzer
Ingredients: 400 g Vialone Nano rice, 3 heads of red radicchio of Treviso, 3 sausages, 1 onion, 1 clove of garlic, butter, ½ glass of extra virgin olive oil, 4 tablespoons of grated grana cheese, 1 glass of dry white wine, 2 litres of meat broth.

Finely c
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Luganega-_Salumi_e_Formaggi_-_Marc_De_Tolenaere
Authentic “risi & luganega” was a dish with the long, thin “luganega” sausage floating in broth surrounded by a reasonably sparse amount of rice. The sausage would be white after the broth had absorbed all of its character and sensory features.
Re
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ricette
Ingredients (4 pers.)
1 kg of floury potatoes
250 gr. of '00' type flour
3 egg yolks
200 gr. of Late red chicory from Treviso
150 gr. of Morlacco cheese
100 gr. of butter
A small quantity of milk
Salt and pepper
Preparation
Wash the red chicory in salted water, then
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ricette
Ingredients
1 kg of fresh peas in the pod
1 white onion
50 gr. of salted lard
60 gr. of butter
20 gr. of 'vialone nano' variety rice
1 sprig of parsley
3 tablesps. grated Grana Padano cheese
Salt and pepper to taste

Preparation
Shell the peas and put aside th
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ricette
Ingredients
1 young guinea-fowl (about 1 kg)
50 gr. of bacon
50 gr. of extra-virgin olive oil
A few leaves of sage
A sprig of rosemary
1 glass of dry white wine
Salt and pepper to taste
For the sauce:
400 gr. of guinea-fowl and chicken livers
200 gr. of brawn
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ricette
Ingredients
1 medium-sized rabbit
200 gr. of lard
Half a stick of celery
1 carrot
1 onion
1 glass of dry white wine
Half a lemon
Half a glass of extra-virgin olive oil
1 clove of garlic
Rosemary
Sage
Cloves
Laurel
Salt and pepper

Preparation
Cut the rabbit into pieces and
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ricette
Ingredients
8 eggs
200 gr. of hop-sprouts or shoots
100 gr. of onion
35 gr. of butter
Extra-virgin olive oil
Salt and pepper

Preparation
Wash, prepare and chop the hop-sprouts. Chop the onion finely and brown gently in the oil and butter, then add the hop-sprouts and c
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ricette
A bit of history.....
The Venetian bakers already had sugar at their disposal in the fourteenth century and Venice was the biggest market in the whole of Europe for this commodity. Bakers and confectioners in the fifteenth century steeped fruit in the sug
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ricette
A little history...
The name of this cake comes from 'fregola', that is 'crumb'..... and if you haven't yet understood why, cut yourselves a slice and you'll see! Watch out that you don't mistake it for the Sbrisolona from Gonzaga - the Fregolotta is differen
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00A_0810_-_Zuppa_-_Andrea_Pellizzer
Ingredients (for 4 persons)
300 gr. of dried beans or 1 kg. of fresh beans in the pod
200 gr. of tagliatelle (or tirache – large home-made tagliatelle of just water and wheat flour )
2 onions; 1 stick of celery
Extra-virgin olive oil
Salt and pepper
Pre
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insalata_asparagi_low
Recipe taken from 'Cooking Evenings' in the European Project Ruralnet – chef Giuliano Fiorotto
Ingredients for 10 persons
For the main dish: 500 gr. silverside of veal, 150 gr. mixed salad of the season, 150 gr. white Cimadolmo asparagus, 150 gr. green asp
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ricette
A little history.....
Maize flour is a fundamental ingredient in Venetian cuisine and it was not only used to make polenta, on which the families of the farmers lived throughout the winter months, but also for some cakes or desserts, and the 'pinza' is the
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ricette
Ingredients
600 gr. of white asparagus (from Badoere or Cimadolmo)
350 gr of 'vialone nano' or 'carnaroli rice
1 white onion
3 knobs of butter
Vegetable broth*
1 glass of good white wine
Extra-virgin olive oil to taste
*For the vegetable broth, boil the wooden part of th
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Tiramis
Ingredients
6 egg yolks
500 gr of sugar
500 gr of mascarpone
0.5 lit. of non-sugared coffee
30 Savoiardi or Ladyfingers biscuits (approx.)
Bitter cocoa powder
Preparation
Beat the egg yolks with a whisk, adding the sugar by degrees. Once a consistent mousse has
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ricette
Ingredients
300 gr. of honey mushrooms
60 gr. of butter
1 level tablesp. of flour
1 litre of broth
Half a clove of garlic
A handful of grated Grana Padano cheese
Salt and pepper
Bread croutons

Preparation
Peel and wash the mushrooms and chop them up together with
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ricette
Ingredients
1 goose of 3-4 kg
2 carrots
2 onions
1 stick of celery + some large pieces of green celery
1 glass of dry white wine
3 tablesps of extra-virgin olive oil
Rosemary
Leaves of sage
Juniper berries
Salt and pepper to taste

Preparation
Clean the goose ta
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ricette
Ingredients
1 chicken of about 2 kg
50 gr. of bacon
Extra-virgin olive oil
1 tablespoon of "00" type wheat flour
1 onion
1 carrot
1 stick of celery
2 glasses of dry white wine
350 gr. of peeled tomatoes
400 gr. of new potatoes
50 gr. of butter
2 glasses of
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ricette
A bit of history....
These biscuits could already be found in Venice in the eighteenth century. They belong to the category of the "golosessi", all that is loved by those with a sweet tooth, such as 'frìtole', 'caramèi', 'baìcoli' (typical little Venet
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ricette
A little history...
Actually Halloween has nothing to do with it, but the story goes that on the night between the 1st and 2nd November the souls of the deceased come back from the ultramundane world or the hereafter: the journey that separates them from th
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