Boil a nice capon with 1 onion studded with cloves. When is well done, remove the onion and put into the rice (2 fistfuls for 4 persons). Leave to simmer for 15 minutes. Salt, if necessary. Flavour adding a handful of grated cheese. According to this ancient recipe when the soup is served in formal [...]

Leave the dried beans to soak overnight in abundant water and a pinch of bicarbonate of soda. Throw away the water and boil the beans in half water and half milk. In a saucepan fry lightly some bacon, a chopped onion and oil. Sieve the half of the beans, then add this mash and the [...]

This soup is related to an ancient thitk soup of the Middle Ages called “scottiglia”. The ingredient are: 1 pigegn (or else a dove), 100 gms. of stale bread, a good cup of stock for each person and the necessary quantity of butter, cheese, tomato sauce, salf.
Cut the pigeons into 4 pieces and cook them, [...]

In a saucepan fry lightly 1 onion and 1 celery, both chopped, with the sausage (150 gms.
per person) and a knob of butter. Add the rice, stir with a wooden spoon and moisten with 1 glassful of dry white wine. Leave the rice to absorb the liquid, then moisten again with some fresh or stock [...]

In a saucepan fry lightly 1 onion and 1 celery, both chopped, with the sausage (150 gms.
per person) and a knob of butter. Add the rice, stir with a wooden spoon and moisten with 1 glassful of dry white wine. Leave the rice to absorb the liquid, then moisten again with some fresh or stock [...]

Fry lightly one sliced onion with thin slices of a red pumpkin (previously peeled and cleared of the seeds) in some olive-oil. Stir with a wooden spoon in order to obtain a mash.
Add the rice and mix so as to blend it well. Salt and thin with water or, best, with some stock. When the [...]

Pluck and clean 1 quail per person. Fill it with sage leaves and wrap it in a caul or in a slice of a raw ham. Fry lightly in a baking-pan in oil and butter, a sprinkling of salt and, if you like, of pepper. While it is cooking, add some dry white wine and, [...]

This is a very traditional recipe, well-known even out of the Venetian area. Once it was prepared only during the Doges’ feasts. Nowadays it should be prepared only when it is possible to find the new peas, called “mangiatutto” (that go well with every kind of dishes). To prepare this “risotto” you need this kind [...]

The “cavroman” is a Levantine recipe, brought in Venice when the city dealt with the East.
It joins together the richness of Eastern savours and the delicacy of Venetian vegetables.
Fry lightly, in half butter and half oil, 1 onion, 1 celery, 1 carrot, (all chopped) a peeled tomato (or else tomato sauce), same sage leaves. Then [...]

Prepare a not too dry polenta using 300 gms of buck-wheat and 1 litre of lightly salted water (stock is best). Pour the polenta into a well buttered baking-try and place over 5 or 6 anchoives chopped and fried in butter. Cover with grated parmesan cheese and bake in a hot oven. Remove the polenta [...]