September 2010 
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Recipes Index
A section all devoted to discovering typical Venetian tastes - and much more - in a delicious journey with recipes offered by some of the best chefs.The beauty of a tradition and culture can be discovered by tasting the dishes of the local cuisine! Beginning with a 'classic' such as spaghetti with clams - on to stronger tastes with the 'sarde in saor', finishing with some typical Carnival sweets, choose your favorite below!
Vegetables, freshwater and lagoon fish meet with farmyard animals in a unique blend giving life to a peculiar gastronomy.
FIRST COURSES
Hugo Pratt's favourite

Pumpkin gnocchi and Montasio cream

Pasticcio with vegetables

Tagliatelle with scallops

Egg tagliolini

Red chicory soup

Fish and shellfish soup in bread bowl

Pumkin cake in 'saòr' with tender crabs 'moèche' and artichoke chips

Jewel box of nettles pasta with lagoon scampi and spiny artichokes 'castraùre'

'Risotto del Doge' recipe

Caserecci alla Portofino








MAIN COURSES
Mussels and prawns

Turbot fillet with small vegetables

A taste for Polenta

Marinated Sardines

Busara Istriana

John Dory and scampi alla Carlina

Crispy Strata with Mackerel, Anchovies, Artichokes and Robiola Mousse

Greek style Turbot Fillet

Steamed sea bass with apples and balsamic vinegar
DESSERTS
Castagnole

Frittelle and Galani

Zabaione Mousse with Madeira







VENETIAN TASTES: RECIPES FROM THE LAGOON
Maya Dessert
Spaghetti with clams

Murrina Shrimps