In Italy we have lots of festivals, typical products linked to
aspect of daily life, the cycle of seasons and the availability
of agricultural products.
First week of October
We used to celebrate
Saint Mary (Madonna)
40 days before Easter
and the day before
Under the rule of the King of Austria, the festival was
forbidden in 1797 . It reappeared gradually in the nineteenth
century, but only for short periods.
The people of Italy
started to dance and
riunite in San Marco
Square because of
their victory against
the Patriarch of
Aquileia in the year
1162. For one day
people want to do the
opposite of what they
Ingredients: flour, sugar,
butter, eggs, milk, liquor,
Origin: ancient Rome.
It was reached in Lofoten
Island in 1431 by the
Venetian nobleman Piero
Querini and a few of his
Ingredients: eggs, sugar, liquor, raisins, pinenuts
Origin: In 1600 Fritoleri made an association that
ended in 1800. Their recipe dates back to 1300
and it’s the most ancient recipe in Veneto.
RISO ALLA SBIRRAGLIA
Ingredients: rice and different types meat.
Origin: Rice was brought to Italy by Venetian
merchants during the 14th century .
BRODO DI CAPPONE
It’s a typical dish that derives from the rural
background of our territory.
It’s a mix of various meat
boiled together and served.
RADICCHIO OF TREVISO
sugar, eggs and
butter. It has a typical
shape of an eightpointed star.
Origin: goes back to
the ancient Rome.
It’s a typical dove-shaped
cake with almond
We use to eat it with
potatoes on Easter day
It’s a dessert made with
soaked in coffe and
On the 5th of January
An old fake woman is
burned on a pile of wood.
The fire is symbolic for
HOPE and the old woman
symbolizes all the old bad
Ingredients: yellow&white flour,
raisin, schnapps, salt, butter, sugar,
dried figs, pinenuts, orange zest,
flannel seeds, iced sugar
Ingredients: honey, sugar, water, egg,
Origin: It became popular in 17th century
In Musile di Piave,
via Fossetta 31
People used to pay with
paintings or gift (not
Symbol of Venetian family
The owner showed us some local food:
SALAMI: sopressa, Brasiola del Piave, Fumera
COTECHINO AND MUSETTO (types of pork)
CHEESE: Montasio, Drunk cheese
RADICCHIO OF TREVISO
Alessandro Doretto in
Sarde in Saor, rise and meat, polenta.
(seasoned in marc)
Brasiola del Piave
Polenta is a typical food of our country.
It’s made of mais and water.
Polenta has two different stories:
Polenta was used in ancient
Egypt but made of SPELT
Christofer Columbus brought
Polenta to Spain and Portugal and
then to Italy from his journey to
the Dominican Republic in 1500
In World War II all fields were destroyed, so scientists decided to
bring again mais to America and try to re-produce the mais there.
1. What are typical venetian dishes?
- Salami, rice with meat, pasta with beans
2. Where can you find the ingredients for your dishes? Are they expensive?
- No, they aren’t, they are natural ingredients. We take them from farms near
3. Are local dishes popular or not? And more requested by foreign people or
- They are still popular, but more popular among the older generations. Foreign
people are more interested in local dishes than italian people.
4. Is it easier to prepare local dishes or international ones? What is the most
difficult dish to prepare?
- Local dishes are more difficult and the most difficult is “sarde in saor”
because it has a very long prepartion time.
5. What is the most popular dish in your restaurant? And what is your
- The most popular dishes are pasta with duck and grilled meat. My favourite
dish to prepare is handmade pasta because it gives me more satisfaction.
6. Have new types of restaurants made local dishes less popular?
- They shift the focus of young people on new types of food, forgetting about
the traditional ones.
Ingredients: brown sugar, butter, milk, selfraising flour, tablespoon speculaaskruiden
Origin: It is a Dutch festival, with Saint
Nicholas. The tradition is that you put your
shoe under a chimney, you sing a song and the
next morning you get a present with food.
5th of December on that day you get loads of
presents, but only if you have been sweet
during the year. You can only find kruidnoten
in supermarkets during September and
Ingredients: puff pastry, sugar, cornflour, butter, egg, poedersuiker, milk, vanilla essence.
We eat this dish on “koningsdag” which means kingsday. On this day we celebrate the birthday of
our king; we organize vintage markets and we eat orange food, because orange is the colour of The
Christmas eve in the Netherlands
Entrée: tomato soup (or mushroom, spinach and pumpkin soup)
Main course: stuffed turkey (similar to American thanksgiving)
Main course: 'gourmetten', prepare
your food with mini frying-pan.
Cook various things like: meat, fish,
vegetables, omelette and mini pancakes
Easter in the Netherlands
Special breakfast: eggs, fruit juices, croissants, different
types of bread and stuff that you can put on your bread.
No special dinner during Easter
Around 1570, Holland was occupied by the
Spanjards, as was Leiden. So we celebrate
the day when Leiden was freed from the
siege of the Spanjards. On that day we eat
“haring” and “wittebrood!”. There is also
a fair on this day.
Relief of Leiden (1574), by Otto van Veen. Inundated meadows allow
the Dutch fleet access to the Spanish infantry positions.
HARING & WITTEBROOD
It basically exists of the fish called
Haring or Herring in English, which is
put on a white bread. To add some
taste some people like to put chopped
onion or pickles on top
Feeding the Planet
TAKE CARE OF