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The brain area that processes the sense of smell, is connected with the limbic system, our emotional brain, which is of enormous importance in recalling memories. And it works without warning. Have you ever received an instant, clear flashback due to a sudden perceived smell?
It happens to me quite often when I enter the kitchen to prepare lunch or dinner. If you think about it, each month has its characteristic scent, and each smell is linked to a particular memory from our childhood. For example, the citrine smell of oranges or mandarins always reminds me of the Christmas holidays. For me, the month of September is linked to the end of the summer's subtle scent. And it coincides with a strong, slightly bitter flavour of a typical vegetable in my place: the Cornette.
That is how we name these long, slender, green beans with smooth skin and a dark green colour. In the old times, we used to grow the Cornette on the cornfields' edge, together with other cultures. In September, the Cornette harvest occurs when the corn changes from a dull green to a straw yellow tone before finally drying out and becoming lean and grey in October. At the end of the season, part of the harvest was dried under the sun to extract the necessary seeds to plant in the following year. The remaining amount represented a delicious dish for us!
Generally used as a side dish, the Cornette is usually boiled and seasoned with olive oil, a few drops of vinegar (if you like), salt and pepper. But the best way to fully savour the unique taste of the Cornette is to serve them with anchovy sauce. I guarantee you it is a special delicacy! And in fact, here they are called Cornette in salsa! Ideal as a combination with cold cuts, such as soppressa, or boiled meat, the Cornette are a versatile, easy and tasty side dish for many occasions!
If you are a vegetarian instead, you can serve a generous plate of Cornette accompanied by polenta croutons.

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Learn how to prepare the best homemade authentic traditional VENETIAN GREEN BEANS recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious recipe too.

VENETIAN GREEN BEANS (Cornette in Salsa) Learn how to prepare the best homemade authentic traditional VENETIAN GREEN BEANS recipe in easy steps. Follow me as I show you my step by step method passed down from generations!

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My father-in-law held various jobs in his life. For some time he worked as a shoemaker in Venice. Thanks to this activity in the lagoon city, he had the opportunity to appreciate and learn some of the typical local recipes. In particular, he taught me this recipe for sardines with parsley pesto: one of the gastronomic delicacies that make up the galaxy of Venetian "Cicchetti".

Talking about Cicchetti is an arduous, difficult task that would take a long time. I have no problem admitting I am not the right person to do it. I prefer to limit myself to this simple recipe. On the other hand, there is a lot of material available online. Just type in "Cicchetti + Venezia" on the internet, and you will find a world made up of Bàcari, Taverns and Cellars.

The sardine is also queen in Venetian cuisine and beyond, given the incredible versatility of the product and its many ways of preparation: think of Sarde in Saor, Fried Sardines, with Breadcrumbs, Bigołi cołe Sarde, Sardines in Sauce, etc. There is something for all tastes.

This recipe is straightforward to prepare and uses only three ingredients: sardine, salt and parsley. The salt, in addition to preserving the fish, perfectly matches the marine flavour of the fillet and makes it extremely tasty. The parsley pesto, in addition to dampening the brackish accent, adds a pleasant freshness and intense aroma to this savoury appetiser, ideal on toasted bread, accompanied by an excellent dry white wine or, better still, a glass of prosecco.

Again, a great example of a simple, humble, yet delicious recipe.

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Learn how to prepare the best homemade authentic traditional italian SALTED SARDINES WITH PARSLEY PESTO recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious recipe too.

Salted Sardines with Parsley Pesto (Sardine sotto sale al Pesto di Prezzemolo) | Authentic Tradition Learn how to prepare the best homemade authentic traditional italian SALTED SARDINES WITH PARSLEY PESTO recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious recipe too.

If you do not know it yet, I have a garden. It is one of the privileges of living in the province. Without sinning pride, I can say that it is a large garden, and we have always looked after it with passion and meticulous care. It has the shape of a rectangle trapezoid, the road is on the crooked side and the house in the middle. The eastern half of the garden is dedicated to flowers (I have an infinite passion for flowers) while the western half is dedicated to fruit plants. Over the years we have had a great variety of trees such as peach, apricot, pear, quince, plum, medlar, persimmon. But over time these plants have gradually almost all disappeared. One of the few trees that survived and is still in full swing is our magnificent fig tree. It reigns supreme in the middle of the western garden.

When I stop to look at my fig tree, many memories come to my mind. I see my children chasing each other around that tree. I hear again their joyful cries that made me so happy as I watched them play under the shadow of its branches. In those moments, I too was a child again. And this tree is still here to remind me with its silence that time passes, unfortunately, too quickly.

The fig tree is a generous plant. It produces a massive amount of tasty, fleshy and sweet fruits that can be eaten directly from the tree. During summer, when the fruit is ripe, pick up a basket and serve them as an appetizer accompanied by a good ham, or cheese (fresh or seasoned). But the best way to make the most out of figs is to make jam. Note that fig jam does not need a lot of sugar since the fruit itself is very sweet.

Learn how to prepare the best homemade authentic traditional Italian FIG JAM recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious recipe too.

FIG JAM (Marmellata di Fichi) | Authentic Traditional Italian Recipes by Nonna Belinda Learn how to prepare the best homemade authentic traditional italian FIG JAM recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious recipe too.

In Veneto, Panettone means the homemade dessert, whether it is in the shape of a doughnut, sponge cake, brick or other. The "Paneton" differs from the common Christmas Panettone both for the ingredients and for the preparation (less elaborate than the product you buy at the supermarket). In fact, like many of the recipes of my childhood, this one also comes from a simple, modest and, at times, poor reality. But never without inventiveness and creativity. Here, from genuine ingredients and skilful gestures, a tasty, honest and bold dessert is born. Which has no great pretensions nor flaunts or ambitions. Panettone was, and still is, the dessert for birthdays, banqueting, celebrations. But at the same time, it is an everyday dessert. What you find in the cupboard when you want something yummy. It is the dessert you prepare when someone invites you to dinner and you don't know what to bring. Panettone is all of this and much more than just a baked product. It is the passing on of a tradition that has deep roots and that continues, despite all, to satisfy our palate.

Learn how to prepare the best homemade authentic traditional italian PANETTONE recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious dessert too.

PANETTONE | Authentic Traditional Italian Recipes by Nonna Belinda Learn how to prepare the best homemade authentic traditional italian PANETTONE recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious dessert too.

The title of this recipe says it all: Venetian liver is one of the most typical recipes of the Venetian and in general Veneto’s gastronomic tradition. Known all over the world by the contrast between the strong and decisive taste of the liver and the aromatic sweetness of the onion, Figà ała Venessiana is an easy and quick recipe. The liver is a substantial and tasty dish. It goes well with cooked or raw vegetables. Definitely a delightful meal for strong flavour lovers.

Learn how to prepare the best homemade authentic traditional italian VENETIAN LIVER recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious dish too.

VENETIAN LIVER (Fegato alla Veneziana) | Authentic Traditional Italian Recipes by Nonna Belinda Learn how to prepare the best homemade authentic traditional italian VENITIAN LIVER recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious dish too.

Stewed beans are a side dish, but they can also be used as an appetiser or as part of tantalising finger food. The sauce that surrounds the beans is creamy, has an intense flavour, slightly pungent thanks to the anchovies. At the same time, you will be surprised by its contrast with the Salami. The sauce goes very well with the delicate and sweet taste of legumes. I assure you that one spoon pulls the other. Serve it to accompany the cold cuts, a tasty meat dish, solely on a crouton of bread, or with polenta, preferably toasted.

Learn how to prepare the best homemade authentic traditional italian STEWED BEANS recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious side dish too.

STEWED BEANS (Fagioli in Salsa) Learn how to prepare the best homemade authentic traditional italian STEWED BEANS recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious side dish too.

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In the hot season, we prefer easy, tasty and light recipes. The recipe for stuffed peppers is a classic of the summer. It is ideal because of their lively colour, freshness and intense flavour. These give great flexibility as they can be used both raw and cooked. There are many ways to prepare the filling, and you can use different types of meat, or opt for a totally vegetable filling. I prefer to use turkey meat for its delicate fragrance and to keep the dish lighter and more delicious.

Learn how to prepare the best homemade authentic traditional italian STUFFED PEPPERS recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious desert too.

STUFFED PEPPERS (Peperoni Ripieni) Learn how to prepare the best homemade authentic traditional italian STUFFED PEPPERS recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious desert too.

If you search on Google for the Tiramisù recipe, you'll find about 1,800,000 results. There is no doubt that this is the king of deserts and, in my opinion, the best known and most famous recipe in Italy. As for Pasta, the word Tiramisù is synonymous of Italian cuisine in the world.

Obviously, there are countless variations, recipes and versions. And each one is more original, more ancient and truthful than the other. I'm not going to get into this pointless online bickering. I share my Tiramisù recipe with you as I have always seen it prepared at home, as I have ever done it and how I will keep doing it in the future. I am confident and absolutely sure that with this recipe, you will be successful!

Learn how to prepare the best homemade authentic traditional italian TIRAMISÙ recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious desert too.



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Tiramisù Learn how to prepare the best homemade authentic traditional italian TIRAMISÙ recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious desert too.

During the old days, in the farmyard, there was an abundance of farm animals, such as chickens, ducks and geese. Geese and ducks, other than for meat, were bred for their feathers. The geese feathers were the most valuable as they were very soft, light and warm. Geese were "plucked" during the summer. We took only the most delicate feathers from the breast to produce the duvets for the winter. These duvets were of the highest quality since they had excellent thermal insulation and were incredibly light. The duck feathers, on the other hand, were the second choice because they were heavier. These were collected only at the time of slaughter, dry. Duck feathers were also used to make duvets. They were indispensable if you considered that in those days there were no radiators and the winters were much more severe than the current ones. For this reason, the duck meat was often consumed during the winter.

Duck Ragù goes well with bigoli. In Veneto, bigołi con l'arna or bigoli with duck ragù, are famous. For those who might be wondering what bigoli are, it is a long type of pasta, similar to large spaghetti, native and widespread throughout our region, Veneto.

So let's prepare the Duck Ragù Sauce!

Learn how to prepare the best homemade authentic traditional italian DUCK RAGÙ BIGOLI recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious dish too.

DUCK RAGÙ BIGOLI (Bigoli all'Anatra) | Authentic Traditional Italian Recipes by Nonna Belinda Learn how to prepare the best homemade authentic traditional italian DUCK RAGÙ BIGOLI recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious dish too.

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The veal roll is the recipe for the parties! It is a delicious, rich and substantial recipe. In the past, it could be prepared and enjoyed only a few times a year. It was tradition to make the Veal roll in large parties or significant events. For me, it has always been the Sunday recipe since my grandmother used to prepare it on that day of the week.

The slices of veal roll are sublime when freshly baked, served with their sauce and eventually accompanied with roasted potatoes. But the roll is also good when heated, and even cold if cut into thin slices, accompanied by cooked vegetables or pickles.

Learn how to prepare the best homemade authentic traditional italian VEAL ROLL recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious dish too.

VEAL ROLL (Rotolo di Vitello) | Authentic Traditional Italian Recipes by Nonna Belinda Learn how to prepare the best homemade authentic traditional italian VEAL ROLL recipe in easy steps. Follow me as I show you my step by step method passed down from generations! Get to know the story behind this delicious dish too.