Articles: Consuming Venice

Locales, what to eat, how to eat it.

Alajmo Art & “Fluid Light” Revive Ristorante Quadri

The news has got around by now the the Alajmo brothers of Le Calandre fame have taken the one-and-only Ristorante Quadri under their wing — and as is their habit, are aiming for the sky.

Eating Venice: Tiny Yellow Tuna Fins

Tail propulsion in the form of tiny, sturdy, radiant yellow fins. Or, yet another reason why I’ve (almost) sworn off tuna.

The white côtes of Burgundy: what Chardonnay was meant to be

When someone says “Burgundy,” you immediately think of “big red,” and elegant, aged pinot noir; eno-contributor Fabrizio Gallino discovers another, less familiar Burgundy, and lets us know what he found…

Who sat on my peaches?

These white tabacchiere (named for their snuffbox shape) or saturnine peaches begin to show up mid-to-late July. They come from the Etna zone of Sicily and are some of the sweetest around; due to their soft pulp they also make an excellent puree to mix up for the famous Bellini Cocktail.

Mountain Men and Mountain Wine

Fabrizio Gallino lives in the Piedmont, north of Torino near the Valle d’Aosta, in the land called Canavese. He a family man who works as an editor, and in multimedia and the web, but his passion is wine and food — Canavese, Italian, and otherwise. Fortunately for us, he also writes about it.