All recipes
Region

Republique de venise cuisine

The dishes of Republique de venise figures, in their period and modern versions.

Function
Taste
Era
Domain
Difficulty
Source
15 recipes
Risi e bisi (rice and spring peas)Everyday
Socle de riz du disnar — le plat de cuiller entre la soupe et le risotto

Risi e bisi (rice and spring peas)

Antonio VivaldiEasy50 min
Sarde in saor (sweet-and-sour sardines with pine nuts)Preserving
Cicheto de conserve — bouchée froide gardée plusieurs jours, prise au comptoir

Sarde in saor (sweet-and-sour sardines with pine nuts)

Antonio VivaldiMedium1 h + 24 h de repos
Risoto de gò (lagoon goby risotto)Festive
Socle de riz des jours de fête — le risotto de Burano servi aux grandes occasions

Risoto de gò (lagoon goby risotto)

Antonio VivaldiMedium1 h 15
Caffè alla veneziana (Venetian-style coffee)Drink
Rituel du café — la boisson sociale des cafés de la place Saint-Marc

Caffè alla veneziana (Venetian-style coffee)

Antonio VivaldiEasy10 min
Frìtole veneziane (Carnival fritters with raisins and pine nuts)Street food
Dolce de rue du Carnaval — beignets vendus aux étals pendant les fêtes

Frìtole veneziane (Carnival fritters with raisins and pine nuts)

Antonio VivaldiMedium2 h (dont 1 h 30 de levée)
Chickpea and Maltagliati Minestra with RosemaryEveryday
Minestra (potage-socle du servizio di cucina)

Chickpea and Maltagliati Minestra with Rosemary

Claudio MonteverdiMedium1 h 45 (hors trempage)
Risi e Bisi for the Feast of St. MarkFestive
Piatto di gala (mets chaud d'apparat du servizio di cucina)

Risi e Bisi for the Feast of St. Mark

Claudio MonteverdiMedium45 min
Sarde in Saor — Venetian Sweet-and-Sour SardinesPreserving
Cibo di magro da credenza (mets maigre du buffet froid)

Sarde in Saor — Venetian Sweet-and-Sour Sardines

Claudio MonteverdiMedium1 h (+ 24-48 h de repos)
Hippocras — Spiced Wine of the SerenissimaDrink
Bevanda speziata da credenza (boisson épicée du buffet)

Hippocras — Spiced Wine of the Serenissima

Claudio MonteverdiEasy40 min
Torrone di Cremona — Honey and Almond NougatFestive
Confezione dolce da credenza (confiserie de fête du buffet)

Torrone di Cremona — Honey and Almond Nougat

Claudio MonteverdiHard1 h 30 (+ repos)
Borts, the Dried Meat of HorsemenTravel
Provision de selle (öl-bög, le vivre de piste mongol)

Borts, the Dried Meat of Horsemen

Marco PoloMedium30 min + 8 h de séchage
Spiced Rice and Mutton from the Court of the Great KhanFestive
Plat de banquet impérial (table du Khan à Khanbaliq)

Spiced Rice and Mutton from the Court of the Great Khan

Marco PoloMedium1 h 30
Koumiss, the Steppe Mare's MilkDrink
Breuvage d'accueil mongol (airag, la boisson d'hospitalité)

Koumiss, the Steppe Mare's Milk

Marco PoloEasy15 min + 24 à 48 h de fermentation
Venetian Panada with Bread and OilEveryday
Plat humble de la lagune (la cucina povera vénitienne)

Venetian Panada with Bread and Oil

Marco PoloEasy30 min
Honey-Candied Ginger of the MerchantsRemedy
Douceur-remède de la besace (les épices médicinales du marchand)

Honey-Candied Ginger of the Merchants

Marco PoloEasy1 h