Kochkurs Cicchetti: Tapas aus Venedig

In the organizer's words:

Cooking course in German
Cicchetti: Tapas from Venice
Delicious secrets from the Serenissima
with Lisa Shoemaker

What tapas are to the Spanish, cicchetti (pronounced: chicetti) are to the Venetians.

The Rialto area in the San Polo district has been home to Venice's market for almost 1000 years. Behind the fish market (Pescheria) and the adjoining vegetable market, you quickly get lost in narrow alleyways, so narrow that a ray of sunshine probably never touches the ground. But the dim light of ancient taverns shines through inconspicuous doors, where you can stand and enjoy the delicacies from the display case with an ombrà (a glass of wine or spritz).

I'll teach you how to make these little delicacies yourself.

Menu:

• Seasonal vegetable antipasti
• Artichoke with bacon and taleggio
• Involtini made from eggplants and buffalo mozzarella
• Polpette ubriache (drunken meatballs)
• Salsiccia con la verza (with savoy cabbage)
• Vongole with ginger and white wine
• Scallops on lemon cream
• Polenta with mushrooms
• Giandiuotto con la panna (semi-frozen chocolate with hazelnuts and cream)

Lisa Shoemaker

Born a German-American in upstate New York, Lisa grew up between bread dumplings and hamburgers and now lives in Berlin, where she cooks and bakes with children, teenagers and adults. She also writes and translates cookbooks. Her own works: Let's Cook (for young people) and Cooking English and Cooking American from the series Dishes and their History. She has translated Cynthia Barcomi's books, among others.

Lisa Shoemaker won 2nd place in the ideas competition organized by the state of Berlin as part of its Zero Waste Strategy 2021. The sustainable use of food and energy is very important to Lisa and she enthusiastically passes on her experimentally acquired knowledge in all her cooking courses. And, of course, she cooks with organic food, using seasonal and regional produce wherever possible.