Tina's Table is an Italian Cuisine & Travel Blog in Bologna Italy

Welcome to Part 2 of my conversation about Venetian cicchetti. In my last post, Venetian Cicchetti (Part 1) – An Intro, A Love Letter, Advice, I discussed what cicchetti are, a bit about their history, and the culture surrounding them. Having laid the foundation, I’m going to do my favorite thing and talk about the food itself! I provide a lot of information but, in doing so, by the end of this post you should be confident enough to compose a Venetian cicchetti menu of your own. Also, I am going to share a flexible and delicious eggplant recipe to …

Venetian cicchetti…. delectable nibbles savored with local Veneto wines either as a snack or part of an aperitivo. Anyone that has done culinary research while planning a trip to Venice will have heard of them. For those of you that aren’t familiar, they are often described as Venetian tapas, which is the quickest and easiest way to give someone the gist of what they are. However, that description doesn’t speak of Venice, its culture, or history, nor does it illustrate the flavors one might see. Today, I’m going to discuss Venetian cicchetti and provide some background and context. In my next post, I’m …

I adore any dessert made with egg whites. Whether it be French macarons, amaretti, pine nut cookies, Angel Food Cake, or simple meringues, I cannot resist any of them. Brutti ma Buoni (Ugly But Good Cookies) are also included in that list of cherished desserts made with egg whites. They are utterly addictive. If you love meringue-type cookies and nuts (typically hazelnuts or almonds) then read on! After many recipe tests, I finally managed to replicate my favorite version of these iconic Italian treats. These cookies are golden, crisp & crunchy on the outside, and soft & chewy on the …

These egg yolk ravioli (Uovo in Raviolo) are as striking as they are scrumptious. Imagine one large raviolo on a beautiful plate. A thin veil of pasta encases a ricotta and spinach filling that surrounds a golden egg yolk. Once cooked, it is topped with aged Parmigiano-Reggiano cheese, high-quality melted butter, and fresh seasonal truffles. When it’s time to serve, the yolk is still runny and luscious. The result is a heavenly, impressive, and downright sexy first course that is perfect for a special occasion. Talk about a showstopper! Happily, they are a lot easier to prepare than you might …

Tortellini in Brodo is one of the culinary symbols of my adopted city, Bologna. Picture a flavorful meat filling, full of prized ingredients from the area, enveloped by delicate handmade and hand-rolled pasta, served in glorious homemade broth. When prepared with love and skill it is magical, luscious, and transcendent fare. (I’m swooning just thinking about it…) Tortellini in Brodo is an extremely important dish in this part of the world, not merely a recipe. It holds centuries of history and tradition behind it. Today, I want to clarify, as I did with my Ragù Bolognese article, what Tortellini in …

Homemade Italian meat broth (Brodo di Carne) is a magical substance. It’s delicious, comforting, soul-satisfying, and adored by children and grown-ups alike. While it simmers on the stove, its heavenly smell permeates your whole house. When you are low, you feel better after just one sip. Happily, it’s easy to prepare. Once you learn how to whip up a broth, a whole world of scrumptious Italian dishes will be available to you. Today, I share an unfussy, home-style Italian meat broth recipe. It can be cooked either for three hours in a normal pot or for one hour in a …

Every time I make crepes, either sweet or savory, I wonder why I don’t prepare them more often. They are so fun to cook and always delightful. The smell alone of these delicate savory Italian crepes makes the recipe worth doing. Picture luscious crepes filled with Radicchio di Treviso, Taleggio & Speck, topped with creamy béchamel and Parmigiano-Reggiano cheese. Oh my. Thankfully, they don’t just smell insanely delicious, they are utterly delectable. Seriously.

Hello folks. Today, I am forcing myself out of my quarantine fog! I’d like to share a lovely recipe for sautéed calamari with artichokes. This is a simple preparation, consisting of sautéed calamari lightly coated in crispy breadcrumbs, served on a bed of braised, seasonal artichokes. A light hint of garlic infuses the whole dish. What’s not to like? My whole family loves it, including my little girl. If you are a lover of calamari and artichokes and like the idea of them together, give this recipe a try.

Meatballs. Who doesn’t love meatballs? Anyone? Meatballs are scrumptious little balls of comfort and joy. Kids and adults love them and, personally, I’d take a meatball over a steak any day. These quick & easy meatballs are a bit different from the Italian meatballs you might know. They are inspired by my recent travels to Molise. Prepared with chicken and pork, they are light, tender, delicate, have balanced flavor, are lower in fat, and come together in about 30-35 minutes total! All of that and they are absolutely delicious.