Wednesday, February 12, 2025

Osteria Assassini Venice




OSTERIA ASSASSINI

Calle ASSASSINI

VENICE





OSTERIA ASSASSINI

VENICE







Along a cobblestone street that speaks of Venice from another century, a classic Venetian building strides the narrow sidewalk near the La Fenice Opera House with double windows and arched doorway. Inside, this quintessential local’s eatery is cast in local characters from actual gondoliers to tired shop-keepers that sometimes roll their eyes at guests that can’t manage a word of Italiano. But that’s why we love it, from the period brick walls to the terrazzo and dark wood design that’s speaks of comforting late-night feasts. 

A classic Venetian bacaro mixes the ambiance of a pub with formal chef’s kitchen that yields a rotation of weekly specials. Mondays offers selection of white meats from rabbit to goose and chicken while Saturdays are traditional fish and seafood and Tuesday slow-cooked meats that’s our favorite of the week. Each night features rotating pasta specials as well as appetizer menu of salads and seafood specialties. 

Classic Venetian bacaro does daily special’s menu in locally loved dining room near Fenice opera house. 














"BIGOLI"






VINI





OSTERIA ASSASSINI

VENICE







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Osteria Alba Nova Venice

 



OSTERIA ALBA NOVA

VENICE





OSTERIA ALBA NOVA



After visiting Chiesa San Simeone Profeta, you can look over the menu at this restaurant. All the visitors adore the menu that offers gorgeous Italian and Vegetarian cuisines at Osteria Alba Nova dalla Maria. Don't forget to taste good spaghetti at this place. A lot of people say that waiters serve tasty tiramisu here. Wine is delicious at this spot. Don't miss the opportunity to drink great coffee.






OSTERIA ALBA NOVA

VENICE




Osteria ALba Venice Italy

 



OSTERIA all ALBA

VENICE 






OSTERIA alla ALBA

A neighbourhood bar just off the Rialto Bridge where locals and visitors mix and enjoy a real taste of Venice!



OSTERIA all ALBA

Osteria all'Alba is a small neighbourhood bar, tucked down a back alley just off the Rialto bridge.

It is just the right place if you fancy a glass of fine wine or a creative cocktail with small traditional bites like local cicchetti in a relaxed atmosphere. The bar has got a rebellious Italian feel to it with writing and graffiti on the walls.

Discover a cool lively spot where locals and visitors mix and enjoy a real taste of Venice!

Osteria all'Alba

Ramo del Fontego dei Tedeschi, 380, 30124 Venezia VE, Italy





Osteria Bifora





OSTERIA BIFORA

CAMPO SANTA MARGHERITA

VENICE





Osteria Bifora

Venice



The infamous Franco and his sister Mirella run Osteria alla Bifora in lively Campo Santa Margherita, Dorsoduro. Locals tend to call this spot "Franco's". Franco Bernardi is a jovial character, a real life Venetian personality. He has had many a locale in the city. Osteria alla Bifora is the crown jewel of these projects.

Campo Santa Margherita is the largest campo in Venice. The word campo indicates that grass once grew here. In fact, animals once were stalled and slaughtered in Campo Santa Margherita. Once the local butcher shop, Osteria alla Bifora has been completely renovated by Franco himself. Each table and chair collected and restored. When the restoration was happening years ago, we lived in the Campo and would often stop to check in on Franco as he sanded down a table.

Upon entering, you instantly feel the love. A bar yes, but here the atmosphere whispers in your ear, this place is special. Murano chandeliers sparkle, candles flicker and locals chatter. This is one of Venice's rare late night spots. Sure it is open earlier but if you want to meet Franco and really have the full sensation of hanging in a local joint then go late.

Let's talk about salami! Franco serves up abundant affettati, spinning wooden boards layered in paper thin slices of cured Italian meats. Hidden spicy olives and cheese plates. Venetian delicacies like creamy crostini of baccala mantecato (cod fish spread) served with a crisp glass of Prosecco should get you started nicely.







Inside BIFORA

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At The BAR

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Tuesday, February 11, 2025

Osteria al Portego - Venice Wine Bar




OSTERIA al PORTEGO

The BAR




PORTEGO

VENICE




OSTERIA al PORTEGO

Calle Malvasia 6014, Venice



Located in the heart of Venice, Italy, Osteria Al Portego is a must-visit for those looking to experience the authentic flavors of Venetian cuisine. This charming establishment offers a unique dining experience, combining the best of Venetian tapas bars and wine bars.

With its cozy atmosphere and friendly staff, Osteria Al Portego is the perfect place to gather with friends and family. The restaurant offers a range of amenities, including reservations, takeout, and delivery options. Guests can also enjoy outdoor seating, making it the ideal spot to soak in the Venetian ambiance.

The menu at Osteria Al Portego features a variety of traditional Venetian dishes, prepared with fresh, locally sourced ingredients. From classic cicchetti to hearty pasta dishes, there is something for everyone to enjoy. The restaurant also offers a carefully curated selection of beers and wines to complement your meal.

Whether you're a local looking for a new favorite spot or a visitor hoping to immerse yourself in Venetian cuisine, Osteria Al Portego is a top choice. Come and experience the flavors of Venice at this charming restaurant.

































PIAZZA San MARCO

VENICE, ITALY












OSTERIA al PORTEGO










 

Friday, February 7, 2025

Wednesday, February 5, 2025

Venetian Bigoli Salsa Duck Ragu

 





BIGOLI with DUCK RAGU all VENENZIANA








BIGOLI in SALSA







BIGOLI with DUCK RAGU






PASTA with DUCK RAGU


Duck ragu with bigoli is a traditional dish here in Veneto where I live. In fact, if you visit the region you are bound to find it in many restaurants. It is also often cooked by the Venetians on holidays or feast days.

Bigoli looks like a very thick spaghetti and is often eaten with various fat-rich sauces; the most well-known bigoli recipe is with duck ragu. In the past, the traditional recipe for this dish involved cooking the pasta in a fatty broth in which a young duck had been boiled. 

The Venetians then made a sauce with flavored butter and the offal of the duck, which they ate with the bigoli. The duck itself was eaten after.


DUCK RAGU Recipe :

Ingredients :

1 whole Duck

5 Tablespoons Olive Oil, and 1 tablespoons Butter

1 Carrot & 2 Clery Stalks, and 1 small Onion

2 Bay Leaves and I bunch fresh Sage

3 tablespoons Tomato Paste, and 1 cup Tomato Pasta (puree)

3/4 teaspoon Salt, and 3/4 teaspoon ground Black Pepper

3/4 cup dry Red Wine

1 pound fresh Bigoli Pasta, or Spaghetti or Bucatini 


Cut the Duck into 4 pieces, and place on a large baking pan. Season with a little salt and black Pepper. Place in a 350 degree oven and roast for 16 minutes.

Take the Duck out of the oven and pour off excess fat that has rendered out of the duck. You can save the fate to use for roasting potatoes at another time.

Place the duck back in the oven to cook more.

Place the olive oil, carrots, onions, and Celery in a large pot and cook on medium heat for 4 minutes. Sprinkle on a little Salt and Black Pepper, and continue cooking on low heat for 7 minutes.

Add the Tomato Paste to pot and cook on high heat for 4 minutes. Add the wine, and cook on high heat for 7 minutes, until the wine half reduced by half its original volume.

Add the tomato paste and sage and cook on medium heat until the tomatoes start to bubble.

Remove the Duck from the oven after it has cooked for a total of 30 to 35 minutes. Drain the fat off the Duck.

Place the Duck pieces in the pot with the Tomatoes. Cook on low heat for about 1 and 15 minutes. Make you stir the bottom of the pot from time to time with a wooden spoon, to keep the sauce from burning on the bottom.

Remove the Duck from the pot and let it cool for about 15 minutes. Also remove the burn of Sage and Bay Leaves from the pot and discard.

Once the Duck has cooled, remove the meat from the bones. Place the duck meat back into the sauce pot and cook on a very low flame for 20 minutes.

Cook your pasta of choice as the duck is simmering.

Take a half cup of pasta water from the pot and set aside. When the pasta is finished cooking, drain the pasta in a colander. Place the pasta back in the pot it cooked in, add about 2 cups of the Duck Ragu to the pot, with a knob of butter and 1 tablespoon of olive oil and mix. 

Divide the pasta among 4 to 6 plates, in equal portions. Add about 3 tablespoons of the Duck Ragu on top of each portion of pasta and serve.

Serve with grated Prmigiano Reggiano or Grana Padano Cheese on the side.

Enjoy !



RECIPE by Daniel Bellino Zwicke






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Monday, February 3, 2025

Ham and Cheese Sandwiches Harrys Bar Recipe Venice

 



HAM & CHEESE SANDWICHES

HARRY'S BAR

VENICE




…you get a pretty good plate of food – and the Bellinis are just fine. They just cost a fuck of a lot”.

Anthony Bourdain on Harry’s Bar.




Harry’s Bar Ham and Cheese Cocktail Sandwiches - Recipe

Makes about 18 mini sandwiches, depending on the size of your bread


Ingredients :

¾ cup freshly grated Gruyere

¾ cup freshly grated Fontina

1 TB Dijon mustard

2 TB Worcestershire sauce

¼ tsp cayenne pepper

1 egg yolk

3 TB heavy cream

12 slices of sourdough bread - try to go for biggish slices

6 slices of good quality prosciutto 

Lots of olive oil for frying

 

Whisk together the mustard, Worcestershire sauce, cayenne and egg yolk together. Put the cheese, mustard mixture and cream into a food processer and pulse a few times. The cheese mixture should be a thick spreadable paste. Cut the crusts off of the bread. Spread one side with the cheese mixture and lay one slice of prosciutto over the cheese, then place another slice of bread on top. Cut the sandwich vertically twice, making three thin long cocktail sandos. Repeat with remaining pieces of bread, ham and cheese mixture. 

 

Heat ¼ cup olive oil in a frying pan. Fry the sandwiches flipping (carefully!!!) once, about 4 mins a side, or until golden brown. Add more olive oil as the pan dries with each batch – and be liberal with it! About three sandwiches in a pan is as much as I can handle at one time, so it takes me several batches to fry them all. Serve piping hot, wrapped in a paper cocktail napkin alongside a peach bellini. 







"BELLINI"

Harry's Bar

VENICE



"Just to have these two items, A Bellini Cocktail and Ham & Cheese Sandwich, at HARRY'S BAR, Venice, it's going to cost you about $65. That's for one Bellini, one Ham & Cheese Sandwich, tax, and Tip. Expensive, but well worth it, to be in Harry's Bar, one of the World's most Magical Places Ever" !!!

Do IT !!!




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