Help me pick the next recipe

Cast your vote in the comments

Hi, this is a quick email: help me choose the Venetian recipe for the next newsletter. Cast your vote in the comments and share the poll with your friends so they can have a little fun, too ;)

It’s time to try a new recipe from the Bible of Venetian cuisine¹.

And I’m going to let YOU pick one. Below there's a list with five recipes suitable for the end of spring/start of summer. Are they any good, you ask? I have no idea! That’s the fun of meddling with old recipes, you never know what you’re embarking on :)

The most voted among the five will be tested, translated into English, and shared in the next newsletter by yours truly (hopefully alongside a positive verdict).

Voting window closes Sunday next week!

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Pick one, vote in the comments

1. Artichoke pie with white wine crostata base (savoury)

2. “Casatelle”: fresh cheese that goes well with spring and summer veggies

3. Potato-less spinach gnocchi (dumplings)

4. Green tomatoes preserved in vinegar

5. Preserved basil leaves for winter

*UPDATE: Read about the winning recipe and why vintage cooking stresses me out…

1. A Tola Co I Nostri Veci:  Book from the 1970s collecting traditional recipes from Venice and the Veneto region. Everyone knows it, no one cooks from it. It’s written in the local dialect and there is no Italian nor English version available to date (as far as I know). I wrote more about this book here.