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Traditional desserts in Venice, Chioggia and Treviso, the first "baicoli" have been invented about two centuries ago by the local confectioners and bakers.
A traditional way to make liver in Venice.
The Moleche, also known as Masanete, are Venetian lagoon's soft crabs in moult: in other words, caught between April and May, or in autumn, between October and November, when they lose the carapace and look soft and tender.
In days of yore, only rich customers could afford this lovely dessert, that later on became part of the popular cuisine.
The Pincia is one of the oldest sweets in the the Veneto region, which includes Venice.
The traditional cuisine in Veneto reserves thousands of secrets to bring out the qualities of rice and prepare excellent risotto.
The rice dishes are a specialty of Venice, and the fish-based risotto is of one the best and hardest to do.
The ships ploughing through the Mediterranean sea in ancient times had plenty of spices that brought in Venice not only richness, but also exotic flavours and smells.
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