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Alessandra

Alessandra N.

Venezia (Città Metropolitana di Venezia) - Veneto

Divided into nine islets, crossed by a wide canal, Murano is the island of glass blowing, an antique tradition. Still thriving today, entire generations of local glassmakers have kept this magical art alive. 

In the atmosphere of a quiet lagoon, in a typical home with a garden overlooking the banks of the water, we meet our Cesarina, Alessandra, daughter of a Venetian mother and Neapolitan father. Alessandra grew up with the good fortune of being able to enjoy the typical dishes from these two wonderful cities.

From the mise en place in the colors of summer to the more classic colors of winter, Alessandra’s table is rich in dishes full of Venetian flavors, but without forsaking little touches that recall the cuisine of her origins, the region of Campania.

A hidden corner of Murano where classic Venetian dishes can be enjoyed

Why not visit one of the islands in the Venetian lagoon? Murano, for example. This island is like a miniature Venice, formed by small islands connected to each other with a main channel running across it. After visiting the Duomo and the Glass Museum, and learning from master glassmakers how glass is worked, stop to experience the flavors and aromas of homemade dishes prepared our Cesarina.

For this culinary experience, Alessandra chooses meat dishes that are perfect for the coldest winter days.

We begin with a typical appetizer, small chunks of meat prepared according to Venetian tradition, followed by risi e bisi (rice and peas), which is halfway between a risotto and a soup, not too dry and not too liquid, but a happy medium. For the main dish, ossobuco (veal shank) as is traditionally prepared in our Cesarina’s family home. Alessandra follows a recipe handed down from generation to generation, where the personal touch is the addition of parmesan. The accompanying side dishes consist of buttered spinach and roasted potatoes.

For dessert, we dip the classic Venetian biscuit, baicoli, which have a simple and delicate flavor, into a coffee pastry cream…  an absolute delight!

  • Small chunks of mea
  • Risi e bisi (rice and peas)
  • Ossobuco (veal shank)
  • Buttered spinach and roasted potatoes
  • Baicoli into a coffee pastry cream