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Category Archives: Pigeon

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Venice (Italian: Venezia) is a metropolitan city in the Veneto region of Italy. It is situated across a group of 117 small islands that are separated by canals and linked by bridges. These are located in the shallow Venetian Lagoon, an enclosed bay that lies between the mouths of the Po and the Piave Rivers. Parts of Venice are renowned for the beauty of their settings, their architecture and artwork. The lagoon and a part of the city are listed as a World Heritage Site

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The name, Venezia, is derived from the ancient Veneti people who inhabited the region in 10th century BC. The Republic of Venice was a major financial and maritime power during the Middle Ages and Renaissance and a staging area for the Crusades, as well as a very important center of commerce (especially for silk, grain and spices) and art. Venice is considered to have been the first real international financial center and this made it a wealthy city throughout most of its history.

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In the 14th century, many young Venetian men began wearing tight-fitting multicolored hose, the designs indicated the Compagnie della Calza (“Trouser Club”) to which they belonged. The Venetian Senate passed laws banning colorful clothing, but this merely resulted in changes in fashion in order to circumvent the law. Dull garments were worn over colorful ones, which then were cut to show the hidden colors that resulted in the wide-spread use of men’s “slashed” fashions in the 15th century.

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Today, Venice is a major fashion and shopping center, not as important as Milan, Florence, and Rome, but on a par with other fashion centers. Roberta di Camerino is a major Italian fashion brand to be based in Venice. Founded in 1945, it is renowned for its innovative handbags featuring adornments by Venetian artisans. Many of the fashion boutiques and jewelry shops in the city are located on or near the Rialto Bridge and in the Piazza San Marco. There are Louis Vuitton and Ermenegildo Zegna flagship stores in the city.

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Venice is known for its ornate glass-work, known as Venetian glass. It is world-renowned for being colorful, elaborate and skilfully made. However, by the 14th century, the center of the Venetian glass industry moved to Murano, an offshore island in Venice. The glass made there is known as Murano glass. Despite efforts to keep Venetian glass-making techniques within Venice, they became known elsewhere and Venetian-style glassware is produced in other Italian cities and other countries of Europe. Some of the most important brands of glass in the world are still produced in the historical glass factories on Murano. They are: Venini, Barovier & Toso, Pauly, Millemetri, Seguso. Barovier & Toso is considered one of the 100 oldest companies in the world, formed in 1295.

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Festivals

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The Carnival of Venice is held annually in the city and It lasts for around two weeks and ends on Shrove Tuesday. Venetian masks are popular during the festival.

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The Venice Biennale is one of the most important events in the arts calendar. In 1895 an Esposizione biennale artistica nazionale (biennial exhibition of Italian art) was inaugurated.

The Festa del Redentore that is held in mid July began as a feast to give thanks for the end of the plague of 1576. A bridge of barges is built connecting Giudecca to the rest of Venice and fireworks play an important role.

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The Venice Film Festival is the oldest film festival in the world founded by Count Giuseppe Volpi di Misurata in 1932 as the Esposizione Internazionale d’Arte Cinematografica. The festival takes place every year in late August or early September on the island of the Lido. Screenings take place in the historic Palazzo del Cinema on the Lungomare Marconi. It is one of the world’s most prestigious film festivals and is part of the Venice Biennale.

Cuisine

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Venice cuisine has a centuries-long history and it is significantly different from the other cuisines of northern Italy. Venetian cuisine is characterized by seafood, but also includes vegetables from the islands of the lagoon, rice from the mainland, game and polenta. Venice combines local traditions with influences stemming from age-old practices. These include: sardines marinated to preserve them for long voyages; bacalà mantecato (a recipe based on Norwegian stockfish and extra-virgin olive oil); bisàto (marinated eel); risi e bisi,( rice, peas and pancetta); fegato alla veneziana, Venetian-style veal liver; risòto col néro de sépe (risotto with cuttlefish, blackened by their ink); cicchétti (tapas); antipasti (appetizers); and Prosecco, an effervescent, mildly sweet wine.

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The most common dish is polenta, which is cooked in various ways within the local cuisines of Veneto. It is very popular to serve grilled meat (often by a barbecue that includes a mix of pork, beef and chicken meat) together with grilled polenta, potatoes or vegetables. Other popular dishes include risotto, rice cooked with many different kinds of food, from vegetables, mushrooms, pumpkin or radicchio to seafood, pork meat or chicken livers. Bigoli (a typical Venetian fresh pasta, similar to Udon), fettuccine (hand-made noodles), ravioli and the similar tortelli (filled with meat, cheese, vegetables or pumpkin) and gnocchi (potatoes-made fresh pasta), are fresh and often hand-made pasta dishes (made of eggs and wheat flour), served together with a meat sauce (ragù) often made with duck meat, sometimes together with mushrooms or peas, or simply with melted butter.

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In addition, Venice is known for the golden, oval-shaped cookies called baìcoli, and for other types of sweets, such as: pan del pescatore (bread of the fisherman); cookies with almonds and pistachio nuts; cookies with fried Venetian cream, or the bussolài (butter biscuits and shortbread made in the shape of a ring or of an “S”) from the island of Burano; the galàni or cróstoli (angel wings); the frìtole (spherical doughnuts); the fregolòtta (a crumbly cake with almonds); a milk pudding called rosada; and cookies called zaléti, whose ingredients include yellow maize flour.
The dessert tiramisù is thought to have been invented in Treviso in the late 1960s and is popular in the Veneto area.

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Venetian-style Capesante

Scallops are popular as a hot fish appetizer.

Ingredients

4 servings

8 sea scallops
⅛ oz garlic
½ oz parsley
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
Salt and pepper to taste
Large scallop shells for serving

Directions

Heat the oil in a pan, add the finely chopped garlic and the scallops. On high heat, add parsley and dill. Season with salt and pepper, and cook for 5 minutes.

Rearrange each shell by placing two scallops inside and pouring a little of the cooking liquid over each one. This dish can also be served with hot croutons brushed with garlic.

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Bigoli With Duck Sauce

This is a typical first course. The “bigolo” is a hard wheat pasta, which had made its appearance in the area in the eighteenth century. It was produced using the special “bigolaro”, a press featuring a brass drawplate which permitted the pasta to be formed into a rough-textured “bigolo” shape. In the Veneto region, the name “bigoli” is also given to large spaghetti or “bucatini” because of their slender elongated shape, also a kind of “bigolo”.

Ingredients

4 servings
1 lb bigoli-a hard wheat pasta
3 ½ oz liver
3 ½ oz duck meat
1 oz butter
¾ oz extra virgin olive oil
1 cup chicken broth
2 oz ripe tomatoes
2 oz onion
3 ½ oz red wine
Thyme to taste
Marjoram to taste
1 bay leaf
Grated Parmigiano Reggiano cheese to taste
Parsley to taste

Directions

In a pan combine the oil and butter and brown the onions, add the liver and duck meat and brown that also. Mix thoroughly.

Pour the red wine over the mixture, allow to evaporate, and then salt to taste. Add the broth and cook until the broth has reduced to only a few tablespoons. Add the herbs, the bay leaf and the tomato.

Cook the pasta in abundant boiling and salted water. When the pasta is cooked, when it is still “al dente”, drain it, put it in the pan with the sauce and toss it. Remove from the heat and sprinkle with freshly grated cheese, finely chopped parsley and arrange on a serving dish.

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Torresani allo Spiedo (pigeons on the spit)

Ingredients

Serves 4

4 terraioli pigeons (also known as toresani)
120 g bacon, in large slices
Extra virgin olive oil
10 Juniper berries
2 Bay leaves
Rosemary – a large sprig
Salt and pepper

Directions

Preparation for plucking pigeons: flame it to remove the hair, clean the entrails, wash well and dry them.

Grind in a mortar the juniper berries and two bay leaves, put the mixture into a shallow dish, sprinkle with salt and pepper and add plenty of extra virgin olive oil.

Dip the sprig of rosemary into the mixture and use the rosemary to brush the seasoning on the pigeons.Then wrap them in slices of bacon, with a kitchen string to tie them, putting them on the spit and after ½ hour of cooking brush with the remaining mixture prepared with oil.

After 40 total minutes of cooking, remove the pigeons, remove the string and served with grilled polenta.

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Zaleti

This is a traditional cookie from the Venice area. They are often enjoyed together with a glass of sparkling wine like Prosecco.

Ingredients

¾ lb cornmeal
3 ½ oz sugar
½ lb all-purpose flour
5 oz butter
3 oz raisins
2 ½ oz pine nuts
1/2 tablespoon baking powder
2 eggs
1 cup milk, fresh
1 pinch vanilla
Lemon zest, grated

Directions

Mix the flours with the baking powder in a separate bowl. Combine the butter and sugar. Add the flour mixture, raisins, previously soaked in warm water, the pine nuts, milk, grated lemon zest and vanilla, to form a dough mixture.

With your hands, shape the mixture into small oval cakes about 3.2 inches long. Place them onto a lightly buttered baking sheet and bake in a hot oven. Cooking time is generally 20-25 minutes, but it can vary according to the size of the “zaleti”.

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