Pasta Fagioli recipe is very popular in Italy, and every region owns its local variation. The Venetian version of the bean soup is one of the most ancient and rich in history. Traditionally the Venetian Pasta Fagioli is strongly linked with the annual ritual of the slaughter of the pigs. For centuries Pasta Fagioli has fed the farmers families, reusing the cheap cuts of pork. Nowadays, the Venetian Pasta a Fagioli is considered a classic of the Italian cuisine either in its traditional recipe and reinvented by famous contemporary Chefs. Here the recipe and history, don’t miss it!
Calf liver Venetian Style is another recipe originating from the North Italian culinary tradition. The meat is stir-fried just the time to be medium cooked, and served with sweet and sour onions. This calf liver recipe pairs greatly with toasted bread slices or white polenta. When done, serve the liver immediately with minced parsley and black pepper, and don’t forget a glass of good white wine!
Venetian salted cod (Baccalà mantecato) is one of the most popular method to prepare the Baccalà in Italy. The salted cod is beaten with milk and peanut oil until perfectly whipped as a tasty white cloud! Serve the Venetian salted cod on bread crostini or baked polenta as the Venetian people does!
The salted cod is a specialty very popular on the tables of Potogallo, Spain and Italy. Bacalhau, or Baccalà, or Bacalao… whathever you call the salted cod, it is a true delight to enjoy all year long. To prepare a delicious dish with salted cod is indispensable follow properly the procedure to remove the salt. Below I explain a foolproof method to obtain a salted cod ready to cook!