Captains Dinner Logo
to top
Venetian cicchetti with figs, robiola and pistachios

Venetian cicchetti with figs, robiola and pistachios

November 27th, 2022 | Vorspeisen

This recipe for fine fig cicchetti is super easy, really quick to make and a real eye-catcher on your cicchetti buffet. The Italian soft cheese Robiola flatters the figs and is topped with a nutty crunch of pistachios.

In my last blog post, I detail three very different Bácari in Venice, including Al Bottegon. The inspiration for the recipe for my Cicchetti with figs, robiola and pistachios comes from the small cookbook “Cicchettario – the legendary recipes of Al Bottegon in Venice”. And here we go:

Cicchetti with figs, robiola and pistachios

6-8 slices of baguette bread
roast, let cool
150 g Robiola cheese
spread the cream cheese on the bread slices, but not too thinly
2 fresh, ripe figs
cut into slices (or halve), place on top of the cream cheese
sweet paprika powder
sprinkle generously over the cicchetti
pistachio nuts, roughly chopped
place the pistachio nuts on the appetizers
coarse sea salt
give over the cicchetti
dark balsamic vinegar
drizzle each slice of bread with two drops of vinegar to intensify the taste


Instead of the Italian Robiola cheese, you can also use goat’s cream cheese. You can also vary the choice of fruit to your heart’s content. The only condition: it has to be ripe and sweet! Ripe pears are always a good choice, for example in combination with blue cheese. Anything that pleases is allowed.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

June 12th, 2018 | bread & pastries

Wanderlust to Scandinavia

If there are Scandinavian cinnamon buns at home, then I know our daughter is going on vacation to the far north of Europe, or she has just returned. Yesterday it was time again: incredibly seductive scent of cinnamon and cardamom moved through the house. And in fact: in two weeks she’ll start. Sweden, Norway, Finland.

read more
Fleischpastete "Pastel de Carne" nach einem spanischen Rezept March 18th, 2019 | main dishes

Meat pie “Pastel de Carne”

In Spain, meatloaf is often prepared in a puff pastry crust. This recipe comes from northern Spain, more precisely from Galicia, a meat pie with raisins and pine nuts. The raisins soaked in sherry provide a juicy-aromatic taste.

read more
Wild Garlic / Baerlauch March 20th, 2018 | starter

Wild garlic aioli without egg

I bought the first bunch of wild garlic on the market. You might think it’s finally spring! In our garden, the wild garlic, however, has only dared one to two centimeters to the frosty air. No matter, now begins the delicious wild garlic time, which then merges seamlessly into the culinary at least as great asparagus time. Under the motto “It does not get any greener”, I stirred up a wild garlic aioli for you as a prelude.

read more


Just enter your data, and you will be notified of the latest posts.