Surprisingly modern.We are sharing recipes cooked in Venice for sometimes as many as 1,400 years. Our sources are forgotten books in Venetian libraries, public, private and those books tucked away in monasteries. They are surprisingly modern and can help us keep well or regain health. Go back to the roots and learn to cook easy and restoring recipes for all seasons.
We encourage you to learn more about a healthy lifestyle
based on Venetian spice recipes for beauty, health and delicious food.
The Romans called the Lagoon of Venice I sette Mari – the Seven Seas. A unique habitat and climate pocket filled with sea lavender and pine trees along the sandy beaches bordering upon the northern Adriatic sea. We have forgotten so much about the food culture of the Lagoon, not just home to an incredibly delcious vegetables. For more than 1,500 years, Venetians were experimenting with exotic edible plants, mostly used for food, medicines, perfumes and beauty products.
[/one-half-first] [one-half align=”justify”]
While growing large spice gardens in Venice and on the Lagoon islands, for more than 1,200 centuries, loads of spices arrived at the Rialto Market, and were used to cook in a style that is more eastern than what we would consider Italian. It’s this food a visitor seldom gets to taste, and which we would like you to taste in our books, recipe cards, e-courses and retreats.
We are sharing recipes cooked in Venice for sometimes as many as 1,400 years. Our sources are forgotten books in Venetian libraries, public, private and those books tucked away in monasteries. They are surprisingly modern and can help us keep well or regain health. Go back to the roots and learn to cook easy and restoring recipes for all seasons.
We have been long researching on how self-sufficient life based on a healthy lifestyle with food based on Mediterranean cuisine with ist eastern touch and spice ingredients can be harnessed to make life in our times better.
Re-discovering the ancient spice recipes of Venice and how they were used in food and perfumes has been Iris’ passion since she was doing reserach for her master thesis on the Lagoon. In this project, grandmother Lina who grew up in the northern Lagoon and has been working as chef and hotel owner in Venice since 1945.
In 2015, we started our blog La Venessiana shring itineraries around the Hidden Fragrant World of Venice and opened our Food and Spice section in autumn 2017.
MEET THE FOUNDERS [/one-half]
In Venice, each plant, tree, shrub and herb could tell a story – not just each house and campo 🙂 While the urban features and architecture of our town are quite well known and looked after, our immaterial heritage of Venice has all but been neglected over the centuries.
Telling the story of the plants, trees and herbs, the edible lagoon, is what we are trying to do in the Cucina Speziata project. Venetians, during more than 1,600 years, developed an own style of cooking. Venetian merchants brought back from their spice ventures and overseas voyages not just spices but valuable exotic trees and edible plants.
A lot of ingredients from which Venetian spezièri (spice experts, apothecaries, patissiers and chefs) created a unique fusion kitchen, combing local plants, exotic herbs and blossoms, and spices from Asia and Africa.
During their decade-long trips, the spice merchants came across Ayurvedic dishes and traditional Chinese medicine as far back as the 10th century. Marco Polo wasn’t even first.
Venice being a province of Byzantium, food was influenced from the beginning by ancient Greek and Roman dishes, and they took up the notions of health and remedies from Greek physicians.
There was a distribution of roles amongst merchants and the spezieri: The spice merchants picked up this style of cooking overseas, in Persia, Syria, Armenia, Arabia, India, China and other South-East Asian countries. They had the recipes collected in scripts and books.
With these books, the spices, and the Levantine trading partners settling in town, the Venetian spezièri created own spice mixtures and food style. Remedies, perfumes and cosmetics. which were the basis, together with the spices, for.
The result was a unique fusion kitchen, complete with ancient Greek, Arab, Ayurvedic and TCM elements. It’s a style of its own, combing all these elements, and discovering own boons.
You don’t find this style of creating food in most restaurants in Venice. There are a few, which I’m going to present to you in this blog.