At the butchers

At the butchers

By
Katie & Giancarlo Caldesi
Contains
10 recipes
Published by
Hardie Grant Books
ISBN
9781742707730
Photographer
Helen Cathcart

Most meat is brought into Venice by boat from mainland Italy. And though fish-based menus are everywhere, meat is plentiful in restaurants such as La Taverna La Fenice where they specialise in carnivorous fare, including fegato alla veneziana, calves’ liver and onions.

Goose and duck were first made fashionable by Jewish settlers, small waterfowl from the lagoon have always been popular, and, perhaps surprisingly, you will find turkey mentioned in many recipe books, often served with a pomegranate sauce.

On 21 November every year, the day of Madonna della Salute, castradina (smoked mutton) is eaten with cabbage soup. If you are visiting Venice at this time you will see the legs of lamb hanging in butchers that have been brought in for this celebration.

Cotechino and the similar musetto are large cured pork sausages sold in delis, which are boiled and usually served with mustard or horseradish and polenta.

Recipes in this Chapter

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