The Venetian kitchen

After our rustic apple tart’s post, many of you reached out to say how much those words about imperfection and festive joy resonated. Christmas isn’t only about glittering tables and flawless desserts - it’s also about the quieter moments, the ones that may not look perfect but feel real, warm, and shared.

This chestnut and pear cake (which happens to be gluten free) is one of those stories. It wasn’t waiting in line to be shared, yet somehow it felt right to bring it forward - because it belongs to this season of reflection, and because its imperfections are part of its beauty (at least, that’s how we see it).

We only have two photos of this cake, taken years ago when we were still at the beginning of our journey, and one unforgettable moment when the top layer slipped from Fabio’s hands during assembling. At first, despair; then, acceptance. It reminded us of the Japanese art of repairing broken pottery with gold, giving new life and beauty to what has fallen. We kept it, and we’d like to show it to you exactly as it was: imperfectly beautiful, much like autumn itself.

We hope these words and pictures carry enough of its flavour and memory to your table - and perhaps inspire you to bake it too.

As for the flavours, in the Veneto, autumn always means chestnuts (even more than pumpkin): roasted in paper cones on street corners, gathered in the countryside, and cooked over the stove at Agnes’ parents’ home.

This recipe is a celebration of those moments. The ingredient list may look a little longer than usual, but we think that’s the nature of an autumn celebration cake: layers of flavour, comfort, and memory. It’s a recipe for slowing down, baking with intention, and letting the kitchen fill with the scent of chestnuts and pears. No rush.

Note: in the UK, we use organic chestnut flour, which has a wonderful balance of flavour and texture and makes this cake truly special.

Recipe link in bio.

Knobbly and rustic, the celeriac may not catch the eye at first glance. Yet in Verona, a city in northern Italy’s Veneto region (also famous for being the setting of Shakespeare’s "Romeo and Juliet"), this root has long been cherished - sliced thin, dressed simply, and transformed into dishes like 'raise de seano de Verona in salsa', a recipe that celebrates its crisp sweetness and gentle perfume.

For Venetians, it is a reminder that cuisine is born not only from the lagoon, but also from the fertile soils of the Veneto. The celeriac carries with it the quiet pride of the land: a vegetable that speaks of winter markets, family tables, and the art of elevating the ordinary into something memorable.

In its rough skin lies a story of resilience and tradition - proof that even the most modest roots can become part of a city’s culinary heritage.

Fuelling the Friends! 💚

We're at the Harvest Festival today, cooking up a storm of mozzarelle in carrozza (Venetian fried sandwiches) and serving lunch for the amazing volunteers running this free community event (with some extras being sold at the café)!

This incredible site is not just London's only surviving working windmill (it's 207 years old!), but it's also a thriving community hub. Its historic millstones—in use since 1902—still grind their delicious wholewheat flour, and the modern Windmill Centre hosts amazing local activities... like our classes!

We choose to rent the venue and host our classes here because we believe in the hard work of The Friends of Windmill Gardens, the local charity dedicated to preserving this Grade II* listed landmark. So, everytime you join one of our classes, you are also contributing to their work, and making a difference. ❤️

Today, this lunch is our way to say a huge thank you to the Friends for making this place such a special, vibrant spot for our community.
Stop by and say hello! 👋

Sharing more photos of these incredible mussels au gratin, because they were just too good not to.

Mussels are at their best right now as they're in season in the UK!

Find our easy recipe on the blog to try this delicious dish yourself. Link is in the profile (Linktr.ee).

Happy Monday all, enjoy your week!

Still dreaming of this? We are too. 🍋

If you haven't tried our new ‘sgroppino’ recipe, you're missing out on the creamiest, zippiest taste of Venice. It's the perfect post-dinner treat or a refreshing break during/after a leisurely meal.

Find the full recipe at the link in our bio. ✨

Yesterday, we closed out the summer season with a fantastic Venetian cooking class!

We had such a fantastic day making (and eating!) a delicious feast together. We kicked things off with three classic cicchetti: **prawns in saor**, **mozzarelle in carrozza**, and a vibrant **crostino with crab, sundried tomatoes, gherkins, and homemade mayo**. And of course, we enjoyed them alongside some perfectly made Aperol and Cynar spritzes.

Next up was a creamy, dreamy mushroom and tarragon risotto, followed by a light and luscious **zabaione** for dessert. The zabaione was served with raisins that we soaked in a simple orange syrup, adding a perfect citrusy note.

Ending the day gathered around our Venetian table, sharing all the food and drinks we prepared, was the perfect way to say goodbye to summer. A huge thank you to everyone who joined us! We can't wait to cook with you all again soon.

Lemon is so much more than a fruit. It's a kitchen essential, a burst of sunshine, and a simple touch that can elevate any dish. Even as summer fades, the vibrant zest and sharp juice of a lemon continue to bring a touch of brightness to any meal.

In Italian cuisine, lemon is a non-negotiable ingredient, a cornerstone of both sweet and savoury dishes. Each variety tells a tale of its own territory, each one a unique golden gift from nature.

In northern Italy, the lemons of the Garda Lake citrus groves are a testament to human ingenuity. For centuries, farmers have used incredible stone and wood structures called 'limonaie' to protect the trees from the colder weather of the north, creating a unique and stunning landscape. The result is a lemon with a thin rind, intense aroma, and a more pronounced acidity.

Here's to this essential citrus that brings so much life to our meals all around the world. What's your favourite way to use lemons in your cooking? Let us know in the comments below! 🍋

Taking a stroll around Asolo feels like stepping back in time. This charming Veneto hilltop town, often called the "City of a Hundred Horizons," has captured the hearts of poets and travellers for centuries.

On a bright, sunny day like the day we visited, every cobblestone street and hidden alleyway reveals a new breathtaking view, from the rolling Venetian hills to the ancient Roman ruins. It's a place where history whispers from every stone and tranquillity is a way of life.

The sunshine illuminates a patchwork of vineyards and olive groves stretching out below. There's a certain magic in getting lost here, discovering little artisan shops, and stopping for an espresso at a quiet cafe in the main piazza.

It's a place to slow down, breathe in the fresh air, and just be present. If you're traveling to Venice or the Veneto area, don't miss the chance to escape the crowds for a day and discover this peaceful, picturesque gem. The beauty here is both grand and intimate, and we feel so lucky to have experienced it.

Postcard from Italy.

In the quiet countryside near Venice, where time seems to slow down, we found the true essence of Italian cooking in a sprawling patch of basil grown by Agnes' parents in their vegetable garden.

This isn't just an herb; it's a reminder that the most profound culinary experiences often come from the simplest, most carefully nurtured ingredients.

The humble basil is the star ingredient in so many classic Italian dishes, from a simple caprese salad to a rich pesto. In Venetian cuisine, basil often makes an appearance in fresh pasta sauces and seafood dishes, adding a touch of bright, peppery flavour that perfectly complements the local ingredients.

A taste of Italy, right here in this amazing herb.

Goodnight Venice.

You are the most beautiful.

Always.

Coming back to Burano is always a dream! ✨ We got lost in it's vibrant and timeless alleys, and it was pure magic. Every corner was a new burst of color, more beautiful than the last. Absolutely obsessed with this rainbow island! 🌈

And the perfect end to our day? A truly unforgettable meal at .

The quality of the food was out of this world! A huge thank you to the incredible staff and especially to our waiter, **Roberto**, for his amazing recommendations and for sharing some of his cooking secrets with us. We can't wait to try them out at home! 🍽️

Get ready to make this Italian coastal classic on repeat all summer long! We're talking about a true hidden gem: mussels au gratin, known in Venice as "peoci gratinati"!

Fresh, tender mussels, gently steamed with white wine and fragrant herbs. Then, they're topped with a golden, savoury breadcrumb mixture infused with garlic and fresh parsley, and baked to perfection. A squeeze of bright lemon just before serving is the final touch!

It's an incredibly easy yet impressive dish that brings the delicious taste of the Adriatic straight to your kitchen. Perfect for a light lunch, appetizer, or a chic dinner party!

Get the full recipe on our website – link in bio NOW!! 👆🏻👆🏻👆🏻