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Dubrovnik rose liqueur, ricotta and almond crepes and candied rose petals
Recipe from Nino Zoccali's cookbook The Venetian Republic
SERVES 4PREP TIME 10 minutes, plus overnight drying of rose petals and 20 minutes for re...
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Drunken Spatchcock & Mountain Mushroom Fricassee with Red Corn Polenta
Recipe from Nino Zoccali's cookbook The Venetian Republic
Prep Time 20 minutes, plus 24 hours marinatingCooking Time 1 hour 20 minutesServes 44 sp...
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Italian eggplant & white zucchini cannelloni
Recipe from Nino Zoccali's cookbook, Pasta Artigiana
SERVES 6
100 ml (3½ fl oz) extra virgin olive oil350 g (12 oz) Italian eggplant (aubergine), ...
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Whole flounder and herb breadcrumbs with Croatian samphire
Recipe from Nino Zoccali's cookbook The Venetian RepublicSERVES 4PREP TIME 15 minutesCOOK TIME 1 hourSamphire is a sea succulent that’s becoming m...
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Pappardelle with White Rocks Veal & Marjoram Ragu
Recipe from Nino Zoccali's cookbook Pasta Artigiana
Serves 6
This recipe owes its genesis to a Calabrian butcher by the name of Vincenzo Garreffa -...
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Penne with Calabrian 'nduja sausage & tomato
Recipe from Nino Zoccali's cookbook Pasta Artigiana
Serves 62½ tablespoons extra virgin olive oil1 small onion, finely diced1 garlic clove, fi...
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Cyprian slow-cooked calamari stifado
Recipe from Nino Zoccali's cookbook The Venetian RepublicSERVES 4PREP TIME 10 minutesCOOKING TIME 1 hour 10 minutesThe method of slow cooking in G...
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Spinach pasta with Modenese sauce
La Gramigna con ragù ModeneseRecipe from Nino Zoccali's cookbook Pasta Artigiana
Serves 6This recipe is inspired by a dish that I tasted in one of...
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Alto Adige-style spinach and bread dumplings with gruyère cheese & Parmigiano Reggiano cheese
Recipe from Nino Zoccali's cookbook Pasta Artigiana
Serves 6-8This dish is more commonly known by its Germanic name, knödel di spinaci, rather than...
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Pugliese tagliatelle with fresh & dried fava beans, salted dried ricotta, parsley, mint & basil
Recipe from Nino Zoccali's cookbook, Pasta Artigiana
For those who have never heard of this dish, it is an unusual, regional, peasant-style pasta....
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Tagliolini pasta, house-made butter, white Alba truffle and Parmigiano Reggiano
Recipe from Nino Zoccali's cookbook The Venetian Republic
SERVES 4PREP TIME 10 minutesCOOKING TIME 10 minutes
A classic northern Italian dish, thi...
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Seared chicken livers with muscatel grapes, sour cherries and biancoperla white polenta
SERVES 4PREP TIME 15 minutesCOOKING TIME 40 minutesDespite the dominance of seafood across Venice and its islands, the archipelago is also very ...
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