|
The desert is not typically Venetian - but then in most Italian homes desert consists of fruit not of sweets or cakes - and the first two courses are very Veneto indeed! Risottos are the most common primo in this region where most of Italy's Superfino rice varieties are cultivated. Arborio, the best known and most exported, is just one of many varieties. The sole dish has a hint of the East, a reminder of Venice's glorious past as queen of the spice routes. Some versions add cloves, cinnamon, coriander and pepper to the marinade, which preserves fish for short periods, in fact other fish can be prepared this way. Eaten cold after being left to marinate for 48 hours, this is a perfect light meal for these hot summer days.
|
|
