Appetizers Archives - ��

Italian Aperitifs: An Italian Culinary Tradition

Nicola — Wed, 21 Feb 2024 16:47:04 +0000

In Italy, before dinner, people enjoy a special drink called an aperitif. It’s not just a drink; it’s a fun and tasty tradition that brings friends and family together. Aperitivo is an integral part of Italian culture, a pre-dinner drink ritual typically accompanied by light snacks intended to stimulate one’s […]

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Bruschetta

Helga — Mon, 17 Jan 2022 06:03:00 +0000

Suggestions on how to make bruschetta and a few recipes.

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Fish Salmon Tartare

Helga — Wed, 16 Jun 2021 06:44:00 +0000

Recipe of Fish Salmon Tartare

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Venetian Country Terrine

Anonymous — Thu, 08 Aug 2019 13:04:48 +0000

A countryside dish great for a starter.

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Vitello Tonnato Tradizionale

Francesca Bezzone — Fri, 05 Jul 2019 11:26:55 +0000

Recipe for Vitello Tonnato, a favorite Italian dish for the Summer

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Venetian Potato Frittata

Anonymous — Fri, 16 Nov 2018 17:58:37 +0000

“I love eggs,” says Francesco, but for him an egg dish like this frittata, a simple, rustic, filled omelet, has gone from being an everyday item to something worth a special occasion. “So put some truffle oil on it,” Francesco jokes. Potato Frittata 2 ounce baking potatoes 8 large eggs […]

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Venetian Porcini Dumplings

Anonymous — Fri, 16 Nov 2018 17:43:47 +0000

The Austrian influence on the food of the Alto Adige, the mountainous region north of Venice, is evident in this dish, a typical bread dumpling lightened in texture and enriched in flavor by the addition of porcini mushrooms. It makes a splendid first course served with sauteed or roasted mushrooms. […]

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Venetian Sweet-and-Sour Shallots

Anonymous — Fri, 16 Nov 2018 17:39:57 +0000

“Sweet and sour is a typically Venetian flavor. Fish, vegetables, meats, game, and even fruits are done this way.” Francesco’s taste for sweet-and-sour is truly Venetian. The preservative properties of both sugar and acid have long been recognized. In Venice the two are combined, often in a savory mix of […]

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Venetian Tuna Carpaccio

Anonymous — Thu, 15 Nov 2018 17:42:46 +0000

A creation of Giuseppe Cipriani, the founder of Harry’s Bar in Venice, carpaccio is classically made with paper-thin slices of raw beef drizzled with ribbons of a thin mayonnaise-style sauce. Today, however, chefs are making carpaccios with other meats like veal and also with fish. “I like using tuna because […]

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Tomato Bruschetta

Anonymous — Thu, 15 Nov 2018 17:38:59 +0000

Bruschetta is a simple appetizer that has become immensely popular in the United States. Bruschetta is a healthy and delicious appetizer that makes one of the best uses of summer tomatoes and basil. Simple to prepare it, and will also look good. Tomato Bruschetta Toasted bread 1 clove of garlic […]

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Clams Venetian Style

Anonymous — Thu, 15 Nov 2018 17:35:10 +0000

Venetians have their choice of clams, from the little rounded hard-shell clams called vongole veraci to the pencil-thin razor clams called cannelli that are usually split, brushed with butter and grilled briefly. Cannelli do not travel, however, and are a treat to be enjoyed in Venice. Instead, Francesco offers vongole […]

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Venetian Stuffed Zucchini Flowers

Anonymous — Thu, 15 Nov 2018 15:07:19 +0000

Zucchini flowers bespeak Italy in summer. The delicate, pale orange blossoms can encase all manner of lush fillings. Francesco advises using the zucchini flowers from the same day you buy or pick them. Also, take care not to brown them too much when frying or the filling will ooze out. […]

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Venetian Black Peppered Beef Carpaccio with Tarragon Dressing

Anonymous — Thu, 15 Nov 2018 15:01:48 +0000

This recipe is essentially the same as tuna carpaccio. Both are named for a 16th century Venetian painter. Unlike the classic beef carpaccio, Francesco’s version is not served totally raw. Its spice, appropriately enough, is black pepper, a commodity controlled by Venice in the 12th century and so precious that […]

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Venetian Herbed Salt

Anonymous — Thu, 15 Nov 2018 14:56:47 +0000

“This is a seasoning we keep on hand in Venice,”Francesco says. It’s superior to commercial seasoned salt. At one time, Venice had a monopoly on the salt trade in part of Europe. Herbed Salt 2 tablespoons fresh chopped rosemary leaves 2 tablespoons fresh thyme leaves 1 tablespoon fresh oregano leaves […]

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Venetian Cicchetti Olives

Anonymous — Wed, 14 Nov 2018 09:21:27 +0000

Venetian bar snacks called cicchetti are similar to tapas. Tapas? In Venice? But consider that Spain was a destination of Venice’s far-flung merchants. Furthermore, given the theory that the custom of tapas might have been of Muslim origin and that the Arabs were also trading partners of Venice, it is […]

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Venetian Sage Potato Chips

Anonymous — Wed, 14 Nov 2018 09:03:13 +0000

The snack served at Remi’s bar is not the typical cicchetti snack – a bit of cheese or sausage – that the visitor to Venice might find in one of that city’s wine bars to accompany the ombra, or glass of white wine. Remi’s appetite-whetting specialty is a carefully wrought […]

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Salvia Alla Milanese

Anonymous — Wed, 14 Nov 2018 08:58:01 +0000

Francesco says that sage prepared this way can be used as a garnish for pastas, fish, meat, or vegetables. And there’s nothing wrong with just nibbling it as a snack. Dip the sage leaves into the flour, then into the egg yolk, then into the bread crumbs. Salvia alla milanese […]

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Venetian Basil Oil

Anonymous — Wed, 14 Nov 2018 08:45:50 +0000

“This basil oil is based on the same principle as pesto, but it’s lighter, made without the garlic, cheese, and nuts,” Francesco says. “And it has more uses.” He adds the droplets of the brightly colored oil to garnish the top of a simple risotto and to glaze grilled fish. […]

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