Ingredients:
300 gr of flour
1 kg of potatoes
Salt
1 egg

Potatoes dumplings

Preparation:
Wash the potatoes without peeling them, put them in a pot with salted water and let they boil. Still warm,…

Rice and peas traditionally called “risi e bisi” in dialect, is a common recipe in the entire Veneto region, where it’s prepared with numerous variations.
The origin of this recipe is attested in the middle…

Traditional product of the entire region, typical of the carnival period, belonging to the category of sweet fried with a wide range of forms and names.
The fartaies are crisp, of simple composition (flour, sugar,…

Ingredients:
1 kg of beef meat
350 gr of mushrooms
200 ml of red wine
100 ml of broth
100 ml of olive oil
1 onion
1 stalk of celery
2 cloves of garlic
Salt…

Ingredients:
250 gr of red beetroots
1 carrot
1 potato
200 gr of flour
2 eggs
Butter
Poppy-seeds
Parmesan cheese
Breadcrumbs
Salt
Pepper

Casunziei Pasta

Preparation:
Clean the beets and then boil them in salted…

The Venetian Calf Liver, called “Fegato alla Veneziana” in Italian, is one of many typical recipes of traditional Venetian cuisine.
Among the various dishes, this is certainly one of the most popular worldwide for its…