Il Kifer – My Favorite Almond Brioche

Venice was basking in the sun last weekend, just in time for Easter. You could definitely eat breakfast outside on my favorite campo in the neighborhood, Campo della Bragora in Castello. I love the spring morning light flooding this wide campo and its oleander bushes that will soon be covered with white vanilla-scented blossoms. Read More

Creative Pancakes for the Painters’ Season

Dear Readers, these are the final parts, Six and Seven, of our Blog Series Sapori d’Autunno. Part Six is the recipe you will see in a moment, while Part Seven is our new Coffee Guide. You can download it at the bottom of this post.

On the first day of October, chances are that we are nostalgic because summer – the fifth season as Grandmother calls it – is slowly coming to an end. One after the other, the Biennale installations in town are closing …

But then, we used to call October the Painters’ Month, for i vedutisti, painters like Canaletto, loved the crisp and clear October light. And one could also get creative and paint a pancake in the kitchen 🙂

Our recipe dedicated to the start of this colorful month is a soft crêpe we hope you will love. At the Rialto Market, we get almond flour right now, which is finely ground almonds delivered from southern Italy. Almonds have been a favorite fruit in Venice ever since, and at the times of the Republic of Venice, plantations consisting of bitter and sweet almond trees were established on the islands of the Aegean Sea. For this reason, Venetians never ran out of almonds.

To make your pancakes, use almond flour. In addition, use almond milk instead of mineral water to prepare the pancakes because it accentuates the taste of the almonds. Using almond milk makes the dough really fluffy.

Sprinkle the pancakes with a sugar mixture consisting of cocoa powder and cane sugar, then decorate with a bar of chocolate which you have briefly heated in a pan, then top your pancake with mint liquor which we call menta in Italy.

Making spring soup in Venice

Venetian grandmothers only use dadi di brodo (soup cubes) when there’s some sort of “culinary” emergency (all of their parsley and winter herbs died during particularly cold weather – it just happened once …). Usually, we have garden and wild herbs thriving on a sunny window sill and there’s a more protected, moist and quiet place for those herbs that dislike sun (such as sorrel and wild garlic) downstairs in the garden that you can see below. Read More

What Is So Special About Venetian Food ?

In this post we tell you about the benefits of the traditional Venetian cooking style ! The food you get to eat in Venice is based on recipes going back to long-held traditions. Here you can taste the ingredients people cooked with in pre-industrialization times. Read More

Testing Recipes: Strawberry-Grappa-Lilac Sponge Cake

We simply love breakfast cakes. So these cakes, from my grandmother’s family recipe journals, must become part of the EBooks. Every weekend we try out these recipes in our kitchen, and here you can see the result 🙂 Read More

Archeologia in Cucina: Unearthing ancient culinary knowledge

Venice has always been a culinary center. Banquets during the times of the Republic were legendary, but …

95% of the thousand-year old knowledge on food and cooking, healthy recipes based on herbs and spices is not available to the public any more. It’s “stored away” in convents, public and private libraries.

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