Cibo a Venezia (Food in Venice)

I just wanted to dedicate a post to some of the deliciousness of Venezia…

The open air markets that display fresh, luscious produce…

They open around 5pm on some of the main streets in Venice. It’s a beautiful sight.


This is fig (ficchi) gelato from the other day. Today we went back to the same place and got yogurt gelato… Both of us prefer the yogurt; it’s slightly less sweet but it’s real, pure yogurty goodness that can only be found in Europe. The yogurt I’ve been having for breakfast is similarly incredible – you just can’t get yogurt like this in the US.


Have you ever been to Italy? Have you had true Italian gelato? Shopped at the Italian markets?

Italian Ratatouille Recipe | How to Make Ratatouille

In Italy, Le Pescerie (Fish Shops) are only open in the morning. We’ve been wanting to make fish, but haven’t been able to get up early enough.

Instead, tonight I made my very own version of Italian ratatouille (currently Bobby’s favorite Disney movie). This dish is filling enough to be the main course, and it’s loaded with nutrients. I used tomatoes, zucchini, and radicchio, but some people use eggplant instead of radicchio. I taught myself how to make ratatouille through trial and error.┬áThe key is to have equal parts of each vegetable.

Bobby and both had seconds and we finished it up (probably could have eaten more); as an appetizer you could probably feed three with this recipe.

Italian Ratatouille Recipe | How to Make Ratatouille

Ingredients (for 2 main dish servings or 3 appetizers)

  • 3 tomatoes
  • 1 zucchini
  • 1 smallish radicchio
  • Several garlic cloves, finely chopped OR a bit of finely chopped onion
  • Salt & pepper
  • Oregano
  • Olive oil (optional)
  • Grated parmesan cheese (optional)


  1. Roughly chop the vegetables. I halved the zucchini, then sliced it.
  2. Make layers in a large pot – the order doesn’t particularly matter, but I like to start with the tomatoes. After the first layer of tomatoes, sprinkle some salt, pepper, and oregano, as well as some of the garlic cloves OR onion. Make another layer of radicchio, add more salt, pepper, oregano, and onion. Repeat for the zucchini. Then continue with more tomatoes. I was able to have two layers of each veggie.
  3. Add about 2 cups of water.
  4. Heat on very low heat for about 1.5 hours.
  5. Serve in bowls – you may want to let it cool for 5 – 10 minutes; it gets quite hot.
  6. Sprinkle with olive oil OR grated cheese (optional).

Bobby liked this Italian ratatouille with olive oil and I liked it with parmesan cheese.

What would you top it with?

Leek Soup Recipe

I stole the idea for this from “French Women Don’t Get Fat”, by Mirelle Guiliano, but modified it slightly.

Leek Soup Recipe

Ingredients (serves 2 as an appetizer)

  • 1 large leek
  • Salt & pepper, to taste
  • Grated Parmesan cheese (optional)


  1. Clean the leek and cut in slices.
  2. Place sliced leeks in a pot and cover with water. Bring to a boil; simmer uncovered for 30 – 35 minutes.
  3. Serve with salt, pepper, and a bit of sprinkled Parmesan cheese (optional).

Delicious and healthy, this soup makes a wonderful appetizer ­čÖé It brings out some of the subtleties that can be lost in other leek soups that have more ingredients. Bobby even asked for seconds.

Gnocchi Hash Browns – Breakfast Recipe

A new breakfast gnocchi recipe, straight from my Italian kitchen

Gnocchi Hash Browns Recipe


  • 1 cup cooked Gnocchi
  • 1/2 cup chopped onions
  • Dash of olive oil
  • Salt and pepper to taste
  • (Optional – ketchup or maple syrup)


  1. Saute onions in olive oil for 1 minute.
  2. Add the gnocchi. Stir until crispy and slightly brown. (Very important!)
  3. Serve with salt and pepper and a bit of ketchup OR maple syrup.

Make sure you saute the Gnocchi for long enough (at least 3 – 4 minutes), otherwise they will be mushy!

How to Make Tortellini – Italy Day 4

Today we were supposed to go to Mestre, but the alarm didn’t go off, the blinds were closed, and we slept until 3.00p. Instead we shopped around Spinea, and Bobby got me a present: beautiful Italian boots.

For dinner I made tortellini:

How to Make Tortellini


  • 1 package of tortellini
  • 1/2 cup of pasta sauce
  • dash of olive oil
  • (optional – sauteed onions)


  1. Boil water for the tortellini.
  2. Heat pasta sauce in a saucepan with oil; stir. (If you want, you can saute onions in the pan before adding the sauce.)
  3. Drop tortellini in boiling water for about a minute.
  4. Drain tortellini and add them to the sauce; mix together and serve.

For dessert we had a “Kinder Sorpresa”, a little chocolate egg that comes with a toy inside.

Our toy is some sort of space creature that resembles a tadpole…

It can also stick to fabric.