The tradition of vegetables
If the relationship between Venice and the lagoon can be seen in many
typical Venetian fish dishes, the relationship with the wonderful
island market-gardens (at Malamocco, Lido and Sant'Erasmo) is shawn
in the many tasty vegetable-based recipes.
Thank to its unusual sandy terrain containing a high percentage of
saline, vegetables grown here are much sought-after.
In spring, the season in which the sensa is celebrated, these products
of nature and man's industry are in their prime. Artichokes, asparagus
and peas can all be found in local seasonal dishes. |
Recipes
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Risi e bisi |
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Fry some onion and chopped bacon. When the onion is
golden, add the rice and stock (made from boiling the pea pods in
salted water). When the rice is half-cooked, add the baby peas. Before
serving, add a knob of butter and Parmesan cheese.
A dish that the Doge traditionally ate on April 25 (St. Mark's
day) during the public banquet he held. |
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Castraure (baby artichokes) |
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| They were once produced by the famous artichoke-growers
of Malamocco and are nowproduced on the island of Sant'Erasmo. They
reach the market in spring while they are still delicate and tender.
They are eaten raw with salt , pepper and oil. |
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il turista
