cicchetti

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The Story of the Painting

The Story of the Painting

Every year I bring a small group of cooks and travelers to Italy. Often we go to Venice. Why? The list of whys is very long. People think of Venice has “too many tourists”— but the city and its charms are way bigger than that. My favorite person and chef in Venice is Chef Marika Contaldo Seguso. All of my groups have cooked with her in her villa on the Lido. We’ve toured and shopped with her at the great Rialto Market, we’ve boated deep into the outer lagoon to visit where local fisherman set up nets, we’ve explored the outer islands of Torcello & Burano, and have hiked through a vegetable farm island, Vignole, harvesting artichokes and picnicking within the crops. She is the best person you’ll ever (ever) want to know. I learn so much from her and just love to be in her company.

This painting is an impressionist/folk interpretation of Marika. Here we are at the oldest bacaro/wine bar in Venice: Cantina do Mori. Whenever we visit, Marika orders special wines for us and has the proprietor assemble a huge tray of assorted “cicchetti”…it’s one of my favorite “food moments” in Venice.

Follow Marika at https://www.instagram.com/villa_ines_venezia/

Painting available at Galerie Tangerine

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Venetian Cicchetti

I’m just back from Venice! Every time I bring a group of my cooking class participants (this is my 4th group trip) I come back with new recipes. Venice can make your head spin. So much to see. So many gorgeous views, moments, people, food…I’m ready for a year residency — at least!

But to narrow the field a bit, let’s concentrate today on the wonderful “cicchetti” you find at the “bacari” (wine bars). Little bites that go so well with your “ombra” of wine, or your apperitivo.

Sometimes these places are so small there’s only room outside, where you can mingle with other munchers, or sit on the ledge of a canal and enjoy your Venetian snack.

Here a few of my favorite cicchetti from this trip’s tastings. One fun one that I just love: tuna salad on a slice of baguette dusted with cocoa. Yes! It’s a yummy one.

Buon appetito!

Venetian Cicchetti

Tuna with Cocoa on Crostini
Mix 1 drained can of tuna with a touch of mayo, a drizzle of olive oil, and the juice of 1/2 lemon. Top bread, and dust lightly with unsweetened cocoa.

Salumi & Pickle on Crostini
Spread a thin layer of mustard or mayo on crostini slice. Scrunch up salumi slice (salami, soppresata, coppa), top with a thin slice of pickle, secure with a toothpick.

Mini Polpetti — Small Meatballs in Sauce with Parsley
1/2 pound ground beef
1 egg yolk
1 thin slice white bread, crusts removed, ripped & covered with milk
1/4 cup grated parmesan
1 TB minced parsley
Salt & pepper to taste
Mix all ingredients until smooth (remove bread from milk and add just wet bread to mixture.
Roll into tiny meatballs, Add to a parchment lined baking pan. Drizzle with olive oil. Add a rosemary sprig and a couple of garlic clove. Roast till cooked through. Coat lightly with your favorite sauce or condiment.
Add meatball with toothpick with a large parsley leaf.

Polenta Toast with Taleggio Cheese
Cook or buy ready made polenta. Add cooked polenta to an oiled sheet pan and spread into a 1/4-inch or 1/2-inc layer. Allow to cool. Cut into bite-sized squares. Fry squares in a little olive oil. Top squares with a slice of taleggio. Sprinkle with dried oregano and slivered roasted red pepper (store-bought).

Mortadella Cubes with Briny Pepper
Buy a thick slice of mortadella. Cut into bite-sized squares. Top with a bit-e-sized pice of pepper (like Greek Pepperonicno). Secure with a toothpick.

For crostini for all, select a baguette or thin Italian bread. Slice into 1/4-inch or 1/2-inch slices.
For cicchetti, we don’t need to toast the slices. Top with toppings. Serve.

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Wine Bars “Bacari” of Venice, Italy

Wine Bar

Wine Bar

One of my favorite things to do on my recent visit to Venice was to take a meal at a wine bar. Not just a liquid meal! At wine bars they serve cicchietti, small bites, like Italian tapas. These bites, with a small glass of wine called un’ombra (literally meaning the shade), is dinner enough and a small, satisfying adventure.

Osteria Portego, Venice

Osteria Portego, Venice

At one such place, Osteria Portego, we nibbled on potato-onion cakes, octopus salad, and crostini w baccala mantecato (a tasty spread of creamy baccala) . Most of these places have standing room only that spills out to the calle, or campo, or canal-side ledge. I had a glass of pinot grigio, my husband a glass of Castello beer. So fun. So delicious.

Cicchetti at Portego

Cicchetti at Portego

At another wine bar, this one in Dorsoduro called Al Squero, I tried the popular drink “spritz”…a combo of Aperol, white wine, and sparkling water. Mine had an orange slice, too.

Wine bar menu

Wine bar menu

One favorite cicchetto that I learned years ago in Venice and still make is simply mortadella and green sotto aceto pepperoncini. Get a 1/2″ slice of mortadella. Cut it into bite-sized squares and triangles. Top with a small green pepperoncino and put a toothpick through it. A yummy bite to follow or precede a sip of wine, beer, or a spritz!

Let me know if you’d like more details about these wine bars and others. Buon Appetito and Cin Cin.