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Cocktail Party
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Easy (9)
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Vegetables (6)
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Cheese (2)
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Appetizers (15)
Beverages (4)
Sandwich (2)
Main Course (1)
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Summer (4)
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Recipe (20)

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03/19/2012
Tramezzini (Venetian Tea Sandwiches)
Our favorite fillings for Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef.
Issue #145
03/12/2012
Fondi di Carciofi (Bacon-Wrapped Artichokes)
These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area.
Issue #145
03/02/2012
Cappesante al Forno (Baked Scallops with Parmesan)
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
Issue #145
02/27/2012
Spritz
Found all over Italy, this classic Venetian cocktail combines prosecco, Campari or Aperol, and soda for a refreshing drink that pairs well with all sorts of cicheti.
Issue #145
02/18/2012
Insalata di Polpo (Octopus Salad)
Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple.
Issue #145
02/18/2012
Polpette (Meat Croquettes)
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Issue #145
02/18/2012
Peperoni con Acciughe (Stuffed Cherry Peppers)
Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.
Issue #145
02/18/2012
Gamberi al Rosmarino (Shrimp with Pancetta and Rosemary)
Serve these garlicky shrimp with lots of crusty bread.
Issue #145
02/18/2012
Zucchine Ripiene (Stuffed Zucchini)
Zucchini forms the base of many cicheti, including this one, stuffed with prosciutto, tomatoes, and cheese.
Issue #145
03/09/2011
Eggplant Caponata
This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.
Issue #136
12/17/2010
Mortadella Smear
Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive.
Issue #135
09/05/2009
Tuna and Pickled Onion Crostini
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
Issue #123
09/05/2009
Chicken Liver Crostini
A version of this recipe appears in Flavors of Tuscany (Broadway Books, 1998) by Nancy Harmon Jenkins.
Issue #123
09/04/2009
Mushroom Crostini
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
Issue #123
05/09/2007
Prosciutto Rolls
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
Issue #71
11/16/2007
Little Toasts with Smoked Mozzarella and Anchovies
An easy to make appetizer of salty anchovies and melted mozzarella.
Issue #63
02/02/2007
The Bellini
Invented at Harry’s Bar in Venice, Italy, this tantalizing cocktail is sweet and luscious.
Issue #38
02/02/2007
Negroni
This recipe came from the bar at Rome's Le Grand Hotel—to keep it authentic, use Bombay Sapphire Gin.
Issue #7
08/29/2012
Bellini
The traditional Bellini is made with white peach puree and sparkling wine, but the addition of a high quality peach brandy intensives and sweetens the cocktail.
Does Not Apply
03/07/2012
Menu: A Venetian Cocktail Party
A Venetian tradition, cicheti are small bites enjoyed as appetizers and snacks in wine bars, or bacari, all over Venice. This menu of small plates works as well for a cocktail party as it does for a casual get-together with a couple of friends. Enjoy with a glass of Italian wine or a refreshing "spriss".
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