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Issue #38[all previous issues]
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This Venetian recipe showcases fresh lobster in a vividly flavorful way.
A simple but tasty method to spice up pecans.
This recipe, from Harry's Bar in Venice, is the definitive version of fegato alla veneziana, the traditional dish of calf's liver and onions.
This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat.
Marcella Hazan schooled us in the making of this dish in her Venetian kitchen.
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.
Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor.
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.
This traditional dish is one of the recipes that, for us, defines the food of Venice.
We happened upon this incredible shellfish dish at a tiny trattoria in Venice, Alle Testiere.
Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted.
This recipe, from The Harry's Bar Cookbook, cleverly fuses Italian ham and pasta with a French sauce and cooking method.
This earthy, intensely savory recipe came to us from Natale Rusconi, a longtime rival of Harry's Bar heir Arrigo Cipriani.
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
We discovered this scrumptious dish during a luncheon prepared for us in Venice by Marcella Hazan.