Cicchetti & Spritz – this is Venice!

Venice offers cicchetti in an incredible range – from the very simple “cut” to the noble cicchetto, which almost means the effort of a small dish. But it’s not always just the cicchetti that create the experience, sometimes it’s certain originals behind the counter. For example Sam at Arcicchetti Bákaro near Piazzale Roma.

What does Ratatouille have in common with Frankfurt Green Sauce?

Granted, at first glance (or better: bite) not much. But surely there are infinitely many, different opinions about the “what” and “how” for both dishes. What exactly are the ingredients and how exactly is it prepared. One thing seems indisputable: tomatoes, aubergines, zucchini and peppers are a must, everything else can.

Don’t be afraid of game!

Time and again I hear: “I have never prepared game, I don’t know whether I can do that.” This concern is nowadays absolutely unfounded. The days of strong smell and taste are long gone. So-called “Haut goût” (French for „high taste“) referred to the very intense, slightly unpleasant smell that arose when the meat was stored too long without proper cooling. Today, in the age of cold stores and freezers, it does not exist any longer. So, get to the wild feast.