Tag Archives: spritz

Spritz Granita

spritz-granita_

The constellation of mosquito bites on my ankles tells me that this has been a good summer after all. A summer of early mornings spent rocking on a chair with a novel in one hand and a cup of coffee that would inevitably go cold in the other. Of Saturdays at the beach, roasting on the scorching sand of a Venetian shore. And of nights eating watermelon under the pergola, seeds and all, sugary juice running down my forearms. Balmy, humid evenings with the scent of corn wafting through the air; with clear skies and bike rides and peachy sunsets that matched the colour of the drinks in our hands.

I haven’t spent a whole summer at home in Veneto in over ten years. I didn’t realise how much I missed it, not until now that it’s almost gone. And although my main reason to be here isn’t leisure, I had to remind myself to soak it all in, all the small details that frame the idea of ‘home’  – the smells, colours, the light, the heat, the flavours – and that make my stay here all the more timely and, in a way, needed.

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Eggs and Anchovies – A Venetian Cicchetto

ovo-acciuga

If I have to visualise the best scenario for an aperitivo, I see a Venetian square bathed in the warmth of a summer evening light. The square is not crowded, but lively with people gathering and forming small, chatty groups standing at the doorsteps of the most popular bars. I see a handful of friends around me, each of them with their drink in hand,  all of us cheering, suddenly relaxed by the simple presence of each other as we chat the evening away. I see someone going back for a refill and some nibbles – perhaps some crostini or cicchetti. And one of them will certainly be eggs and anchovies.

Eggs and anchovies (meso ovo, in the local dialect) is a traditional Venetian cicchetto, which can be found in almost all the respectable bàcari in town. A poor dish, aimed at satisfying some serious peckishness with simple, easy-to-get ingredients, it has for long been one of the most democratic snacks to go with the glass of wine. they are as good consumed in a Venetian alley as they are at home, perhaps with a glass of

Now, if you don’t find yourself any close to a Venetian square, rest assured that they will be as good at home, better still with a spritz to keep the Venetian theme.

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Aperol Spritz


It all started from an idea: talk about Italian food with a different voice. More authentic? Less conventional? Based on some real research? Perhaps we just felt like we had something to share, each of us in our own unique and complementary way, about Italian food and the whole lot of culture and traditions surrounding an Italian table. Italian Table Talk wanted to be a conversation, a chat, and exchange between four friends, Emiko, Jasmine, Giulia and I, and you, our readers; a virtual table where we could sit and learn something new each month. After one year, we felt we had shared a lot, and personally, I feel extremely enriched. Where we’ll go from here, we don’t know; all we know is that we have deeply enjoyed the process, the exchange, the learning curve; and we feel we have still a lot to learnt, discuss, discover.

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