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Valeria Necchio

Venice
As seen in: MSN, Financial Times, The Guardian, The Telegraph, The Kitchn, Food52, The Pool UK, Michelin, Stamford Advocate, Great British Chefs and
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Articles

The Cheffes Stirring Change in Venice’s Kitchens - Italy Segreta

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By Valeria Necchio
| Italy Segreta
Leave aside the tourist traps that taint Venice’s reputation, and you’ll find a dining scene largely split in two—two sides of the same story, complementary yet sometimes at odds. On one side are the traditional osterie and restaurants, where innovation takes a back seat to a deep reverence for locally sourced, seasonal ingredients. These establishments may not push culinary boundaries, but their commitment to quality and authenticity more than compensates for it.
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In Cucina: Zucca in Saor - Italy Segreta

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By Valeria Necchio
| Italy Segreta
Editor’s Note: Long-time Italy Segreta Contributor Valeria Necchio shared this recipe with us from her debut cookbook, Veneto: Recipes from an Italian Country Kitchen (Guardian Faber), and we find it to be the perfect summer-into-fall cicchetti to nibble on with a glass of something crisp. I came across this dish in a little trattoria just outside of Venice. It came as part of an antipasti spread and immediately caught my attention.
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A Local's Guide to Wine and Country Escapes Outside Venice

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By Valeria Necchio
| Michelin Guide
I’ve been living in Venice for several years now — but by birthright, I remain a Veneta, not a Veneziana. A veneta is a Venetian of the greater region that includes Venice, the lands stretching many miles north, west, and south of the famous floating city. Veneziani — those from that historic archipelago — refer to any other part of the region as campagne. In fact, some born-and-bred islanders would be perfectly comfortable calling the rest of the world campagne, or campo, or terraferma.
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