Enrica rocca biography of christopher

Author: Brian. Filed Under: Pringle Bay Proms. Leave a Reply Cancel reply Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. LinkedIn Instagram WhatsApp. If you get a chance, stop at this Trattoria for an afternoon snack. The polpettes are deep-fried out-of-this-world-amazing — crisp on the outside and tender on the inside.

As fast as they bring out a fresh batch from the kitchen, they are gone! Great post! I think this is a fantastic way to truly experience the cuisine of a place. Go for it Natasha! And you can always blame your inexperience on unfamiliar ingredients and customs. I really enjoyed this post and it sounds like a really great cooking class — very authentic.

I like the sounds of the artichoke salad recipe that you posted as well. Thank you so much for linking up with WeekendWanderlust! It was such a memorable day, discovering the special characteristics of the local cuisine and culture. Thanks very much for stopping by. Thanks for linking up to WeekendWanderlust. But this cooking class — along with the guided walk through the markets and cichetti bars that I took with Walks of Italy — were the gastronomic highlights for me.

Your email address will not be published. Nelia Nunes. Dina says: Laura, I have been looking forward to this post and it was worth the wait. May 19, at pm Reply. Laura Leigh Goyer says: Thanks Dina. May 20, at am Reply. Laura Leigh Goyer says: Glad you enjoyed the post. This is one of our favourite treats at Antiche Carampane where they serve them in brown paper cones.

Enrica rocca biography of christopher

More prosecco, please! While we cook, we feast on this — sublime! So Enrica enlivens the scallops with some freshly-sliced ginger before baking them. Enrica suggests it goes equally well with mussels as clams. While this is going, she has us prepare the whole fish: we fill the gutted cavity with a mix of herbs, and place the artichokes and potato slices around the baking tray before spreading a very liberal dash of olive oil over all the ingredients.

The fish in the oven, we add the sausages to the pork followed by plenty of water. The wine and the biscuits are a marriage made somewhere special. I already like Enrica. She is feisty and passionate, and really quite infectious to be around. Soya weaves behind her as she darts from stall to stall, exchanging market gossip and skillfully navigating around the hoards of tourists with their cameras full of vegetable photos.

Enrica mourns the loss of Venice's best fishmonger, who couldn't survive on tourists taking pictures. As tens of thousands of Venetians leave the island, making a living has become more difficult for the stallholders - many swapping their fresh stock for dried produce to sell as suitcase-suitable souvenirs. I ask what makes her stay in Venice: "I put a lot of effort in trying to maintain what little is left of the authentic Venice but it seems that I'm not really getting very far.

But hey, at least I try! We stop for a drink at All' Arco - Enrica's favourite of Venice's beloved bacari small, local bars which are scattered across the city. The best are cheap, crowded with locals and standing room only. It's not yet 11AM but Enrica emerges from the bar with two glasses of prosecco and a plate of cichetti Venetian tapas.

The Seafood Risotto has been the pillar of Venetian culinary culture for hundreds of years. Fried fish or Fritto Misto is a Venetian speciality found on most restaurant menus and as street food. If you want to eat cheaply in Venice, go to bacari and stay out of the really touristy areas. Avoid expensive products offered at cheap prices - for example, choose sardines rather then sea bass.

Sardines are cheap but fabulous.