It’s probably safe to say that Venice beat Walt Disney to the title of “most magical place on earth” by over a thousand years. But like so many things, The Most Serene Republic is a city built on compromise. The first people to settle on these damp heaps of mud didn’t do so out ofContinue reading “Venetian food: a beginning”
Author Archives: Alice Mulhearn Williams
The sweets of Venice (frittelle, biscotti and Carnevale)
When I remember my first time au pairing, I think mostly of doughnuts. They were called bombe, and I was obsessed. For two months I ate one every single day. I’d wait impatiently for their delivery to the beach bar, then savour them while they were still warm and oozing sweet creme patisserie. After finding myself strandedContinue reading “The sweets of Venice (frittelle, biscotti and Carnevale)”
There’s something in the air
If you put your head out the window of a Venetian apartment today, and inhale deeply enough – holding the breath in your throat and your eyes firmly shut – it feels like early morning in summer. There’s something in the air. I can’t put my finger on it. Something like salt and grass, andContinue reading “There’s something in the air”
Coffee: A Manual
The third and final instalment of Dom’s Treatise on Coffee: The Manual – your guide to becoming a moka pot pro. Last time I shared some of the reasons why I often reach for the moka pot when making coffee at home. Done right, it can get you damn close to a shot pulled forContinue reading “Coffee: A Manual”
Venice is a peach
In January, Venice is a peach. The velvet skin of her buildings – oversaturated in the glare of summer – blushes now in this hazy light. For the most part, she is the yellow kind, her plaster blooming with red, cream, ochre, that where chipped and peeled reveals the flesh of the fruit. There areContinue reading “Venice is a peach”
Baked branzino
I come to you this evening with possibly the simplest fish recipe in the world. In fact, it’s barely a recipe – more a gentle reminder of something we all know: that lemon, parsley and fresh fish are three things that almost always come together to create something wonderful. And I’m talking about really fresh fish here.Continue reading “Baked branzino”
Coffee: The Little Machine
Welcome to the second part of Dom’s treatise on coffee. Here he talks all things moka – the history, the design, and the reasons you should own one. Grab a coffee and get comfortable. “Prodotto in Italia!” The Italians have good reason to be proud of the contributions they’ve made to the world, which isContinue reading “Coffee: The Little Machine”
A New Year
It is New Year’s Day 2018, and I have many important things to tell you. The first is that New Year’s Eve in Venice is wonderful, and made even more wonderful by spontaneous cocktails at the Danieli and making friends with everyone who works at your favourite local osteria. Next year, you should come. ComeContinue reading “A New Year”
15 December
There are so many things to tell you about our life here in Venice. The things we’ve done, the things we do, the thing’s we’re planning. The wonderful food we’ve eaten, and the gentle rhythms of Venetian life. I could begin by telling you about how on a Friday we sometimes buy a bottle of redContinue reading “15 December”
Sarde in Saor
Sarde in Saor is a hard dish to sell. Made, as it is, of marinated sardines, vinegar, onions and sultanas – all served cold alongside polenta. If there was a marmite of the fish dish world, this would be it. It’s the type of food made for eating in a dark Venetian restaurant, mist risingContinue reading “Sarde in Saor”
To The Table 