Venice fun fact - Streets of Venice

Venice fun fact - Streets of Venice:
It’s almost impossible to find an address in Venice. Houses in Venice are numbered according to the districts, not the streets. That is confusing even for a postmen there. The easiest way for orientation is to look the proximity of some monument, shop or famous building.
Love,
Giada 

Venice's fun fact: Gondola's and kisses

Venice's fun fact:
According to a Venetian tradition, the couple riding in a gondola should kiss under each bridge and they will stay in love forever.
From Venice With Love,
Giada 

Did you Know: Pietro Cesare Alberti

Did you know? 
Pietro Cesare Alberti (1608–1655), a Venetian immigrant, was the first Italian American settler in what is now New York State. A small stone in New York City's Battery Park, near the bronze statue of Giovanni da Verrazzano, commemorates Pietro Alberti's arrival and declares June 2 to be "Alberti Day".
From Venice With Love,
Giada 

Some numbers of Venice

Some numbers about Venice: 118 islands, 417 bridges, 177 canals and 127 squares.
And only 1 home sweet home!!!
"Time goes by, but the magic remains”.
Jim Smith 
Happy Friday,
Giada 

Venice's fun fact of the day: Calle Varisco

Venice's fun fact of the day: 
Streets in Venice can be really narrow… But there’s one that is VERY narrow. It’s called Calletta Varisco and it’s just 21 Inch wide.
smile emoticon
Love and have a fun day,
Giada 

Venice Fact of the day : did you know?

Venice fact of the day:
did you know that there are 417 bridges in Venice? And 72 of those are private?
Love,
Giada 

Eat pasta as the Romans do

pasta Cacio e pepe

INGREDIENTS (serve 2 people)

• Sea salt

• 6 ounce pasta ( such as spaghetti, egg tagliolini or bucatini)

• 3 table spoons unsalted butter

• 1 table spoon freshly cracked black paper

• 3/4 cup finely grated Grana Padano or Parmesan 

• 1/3 cup Pecorino Romano, finely grated 

2. PREPARATION
3. 
   
4. Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.

1. 1. Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
   2. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve. Buon appetito.
   3. SPAGHETTI ALLA CARBONARA
   4. 

INGREDIENTS

• 5 oz guanciale (unsmoked cured hog jowl) or pancetta

• 1 medium onion, finely chopped

• 1/4 cup dry white wine

• 1 lb spaghetti

• 3 large eggs

• 1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)

• 3/4 oz Pecorino Romano, finely grated (1/3 cup)

• 1 teaspoon coarsely ground black pepper

• 1/4 teaspoon salt

PREPARATION

1. 1. 1. 1. 1. Cut guanciale or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. If you can skip the onions if you don't like it, like LOL. Add wine and boil until reduced by half, 1 to 2 minutes.
            2. Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
            3. While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
            4. Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.
      2.