Cook in Venice

Casa
Italia
Venice
Cook in Venice

Cook In Venice, a company dedicated to let people discover the beauty of Venice food, through cookin

Arianna & Monica only use seasonal products and are proud to teach traditional Venetian cooking, a mix of recipes with influences from all over Italy and the Middle East. Venetian recipes aren't strictly original, since Venice has been for more than a 1000 years the centre of the world for commercial, military and religious traffic. It had a ruling class who was not extremely cultured but definete

ly rich and business minded, experienced both in the commerce and the expansionism. At the beginning the population learnt to live with the few resources the lagoon offered (fish, vegetables) but as Venice's population grew, the people started to turn their attention to the imports and to adapt the good and best products from all those places which it was reaching into its cooking. So now Venice has a transformed and adapted cooking history, a cooking history which is various, fantastic and with an important influence from the Mediterranean, the Middle East and even from China and the Americas. Let's not forget the incredible use of Polenta (maize flour mixed with water and salt) and rice which all Venetian mamas do in their everyday cooking.

25/12/2023

Merry Christmas from Arianna and Monica!

08/04/2023

Enjoy this holiday season of Easter and may the spring bring lot of hope for future.
From Arianna and Monica

21/02/2023

We are so excited!🥳🤩🥳
Our video explaining out to make Fritoe Aea Venessiana has been featured on Italian TV Rain International in the English Speaking TV Show "Paparazzi".

Go to minute 9.10 to see us!

https://www.raiplay.it/video/2023/02/Paparazzi-Puntata-del-17-02-2023-6307a78a-401b-413a-8ff0-cdcd846093b2.html

#베니스 #베네치아 #이탈리아여행중

I dolci di Carnevale, i luoghi del cuore del FAI e i tre migliori formaggi del mondo. Tutto questo e molto altro nella puntata di oggi di "Paparazzi!", la trasmissione che racconta con allegria e in lingua inglese il nostro Paese a chi ci segue in tutto il mondo. "Paparazzi!", the show that gleefull...

02/01/2023

Happy birthday to our Arianna Patron - may 2023 bring you lots of good things!
Buon compleanno alla nostra Arianna- che il 2023 ti porti tante belle cose!

ph by Valentina Gallimberti Ballarin - Photo

23/12/2022

It has been our great pleasure to serve you this year. Many happy returns at Christmas and throughout the coming year.

29/11/2022

Looking for the perfect 🎁 for the one who loves and ?
What about a experience in a real Italian home in the countryside of Venice?
👉 BOOK NOW www.cookinvenice.com and get a

26/11/2022

What do you get to prepare in Fall in our in the countryside of ?
Well, for example some with a sauce made with mincemeat, mushrooms and cream!
Book now 👉 www.cookinvenice.com

24/11/2022

Happy Thanksgiving to all our American friends, clients & followers!

Image by pikisuperstar

21/11/2022

Today is Santa Maria Della Salute in , a celebration dating back to the 17th century & we celebrate by eating "Castradina" - on the link our recipe!

👉https://cookinvenice.com/ourblog/castradina-venetian-stewed-mutton/

In the photo Castradina by H2 NO which we really enjoyed yesterday in Venice!

04/11/2022

Let's have a bit of Focaccia, shall we? 🍞🥖
Book now your in and learn how to make and more !

👉 www.cookinvenice.com

01/11/2022

We love , do you?
Below is our recipe for Polpette in Umido, a very typical recipe from !
"In Umido" means stewed.

👉 www.cookinvenice.com

𝓟𝓸𝓵𝓹𝓮𝓽𝓽𝓮 𝓘𝓷 𝓤𝓶𝓲𝓭𝓸
𝓘𝓷𝓰𝓻𝓮𝓭𝓲𝓮𝓷𝓽𝓼

450 gr of mixed pork and beef minced meat
2 tablespoons of chopped parsley
2 tablespoons of breadcrumbs
2 spoons of Parmesan cheese
1 egg
2 slices of stale bread, drenched in milk
1 minced clove of garlic
300 ml of fresh passata tomato sauce
1/2 glass dry white wine
oregano
salt & pepper to taste

𝓟𝓻𝓮𝓹𝓪𝓻𝓪𝓽𝓲𝓸𝓷

After drenching the bread in the milk, remove it from the milk and reduce it to little pieces. Add it to the meat and mix with your hands. Add the Parmesan cheese, the parsley, the garlic, the breadcrumbs, salt and pepper and finally the egg. Mix well, make little balls, the size of small golf balls.
Gently warm some extra virgin olive oil on a large flat pan, add the meatballs, gently fry for a couple of minutes on both sides, to brown and seal the juice.
Add the tomato sauce, the white wine, the salt, the pepper and the oregano.
Cook on slow heat for about 30 minutes. Serve on a bed of hot mash potatoes.

31/10/2022

Q: Are your cooking classes hands-on?
A: What do you think? 😂🍳👨‍🍳

👉 www.cookinvenice.com

Indirizzo

Venice

Telefono

+393403349191

Sito Web

http://www.cookinvenice.com/

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