Ponte degli Angeli
Hello guys! It's been a few days since I last baked or cooked something. I am taking a bit of a break. I went to visit some family up in North Italy, in Vicenza: my aunt (mom's sister), my uncle, my two lovely cousins and their husbands and kids. The weather is beautiful, sunny and springlike. The city is very nice, the kids are adorable and everybody is happy to see me after a long time. And I just have to enjoy their company, do a little bit of sightseeing and eat my aunt Rosaria's delicacies (that includes a good Squash Risotto). She is such a good cook! I am going to post some pictures and recipes of what was for lunch today.
But first, I'll take you on a tour with me. Yesterday we took a stroll on the hill, Monte Berico, where there is a beautiful sanctuary and an amazing view of the city from the top.
Santuario Madonna di Monte Berico
The morning started with a nice sunrise from my aunt's terrace.
Then, breakfast at home and off to downtown. Spring is here and it is soooo wonderful!
Piazza dei Signori
There is an art exhibition that I don't want to miss, it's: "Tutankhamon Caravaggio Van Gogh: Evening and nocturnals from the Egyptians to the 20th Century".
The venue was in the wonderful Palladian Basilica, a masterpiece in itself, that shows thousands of years of masterpieces. Awesome exhibition. From the terrace of the Palladian Basilica you overlook nice angles of the city.
On my way back to my aunt's place, just a stop at the Teatro Olimpico, another great place to see in Vicenza.
Piazza Matteotti and Teatro Olimpico
For lunch I found: risotto alla zucca (squash risotto) and alici fritte dorate (fried anchovies). It was soooo good....
Alici fritte
I had such a great visit, it's sad I have to go....
But I'll leave you with my aunt's recipe for the Risotto. Enjoy!
Print
Squash Risotto
- Total Time: 1 hour
Ingredients
- 4 glasses of Carnaroli Rice
- 400 g butternut squash
- 1 small onion, chopped
- 1 clove garlic, whole
- 1 stem parsley
- butter and parmigiano at the end for the creaminess
Instructions
- In a medium pan add oil, onion, garlic and parsley and let it go for a few minutes.
- Remove garlic and parsley stem, then add the squash and let it cook for 5-7 minutes, stirring constantly. If it gets too dry, add some vegetable broth.
- Add rice, let it blend with the squash, then add the vegetable broth a bit at a time, always stirring so that the bottom doesn't burn.
- Cook for 15-20 minutes, or until al dente. The broth has to dissolve and reach a creamy consistency.
- Turn off heat and add butter and parmigiano.
- Let it sit for a couple minutes, then serve.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 8 persons
I love baking and kneading dough because it takes me to a happy place in my soul.
Cheryl "Cheffie Cooks" Wiser says
Loreto and Nicoletta, beautiful narrative and pic's just lovely! I enjoyed the tour very much! Cheryl
Thank you Cheryl for stopping by and enjoying the tour. We appreciate your feedback very much and look forward to hearing from you soon.
Mac & Karen McLean says
Thank you for the Risotto recipe and I so enjoyed the pictures of Vicenza. This is Mac, I was stationed in Vicenza in 1968>69 for 18 months and fell in love with Italy. We have taken two trips to Italy together in 05 & 2010, Karen is now totally smitten with Italy also. I have you book marked and will be back to try other recipes, A presto!
I am so glad you enjoyed your staying in Vicenza and your trips to Italy, it definitely holds a special place in our hearts. Thank you for stopping by, we really appreciated your comment. A presto!