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Hotel Gritti
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 The Gritti is one of the most celebrated hotels in the world. It is a palace built in the 15th century on Venice on the Grand Canal, named for the Doge Andrea Gritti. It is the flagship of the Ciga Hotels (now part of the Sheraton Luxury collection)....next to the classic cuisine that cannot be ignored by a "Grand" hotel dishes of Venetian cuisine are never lacking, made according to the season and what is offered at the wonderful food market of the Rialto, which has remained unchanged for over six centuries, bought by the Gritti's buyer who visits it at the earliest hours of the morning. The interest for this and the "cultural" curiosity of our guests led us to found the Gritti School of Cooking in 1975. Massimo Alberini, who else, writer and journalist, expert of the history of cooking, author and co-author of more than 30 books, one translated even in Japanese, is the organizer and director of the school.....Julie Dannenbaum is coordinator....
Our students, some of whom are also guests in the hotel, are variegated and come from all over: owners and chefs of restaurants, journalists, housewives, aristocrats, bachelors. They already know the basics of cooking...and leave the Gritti as ambassadors of our wonderful traditions...some of them have opened their own cooking schools........this book gathers some of the any recipes that chefs have illustrated and prepared for the delight of those who are passionate about cooking and gourmets. I hope you will enjoy them.
Nico Passante
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Recipes from the Gritti Hotel Cooking School
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White Lady Salad
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Ingredients:
- 10 ounces white celery (the heart)
- 10 ounces mozzarella di bufala
- 3 fresh and tender fennel (for the lemon sauce)
- 4 tablespoons olive oil
- juice from 2 lemon
- salt to taste (serves 6 people)
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Wash thoroughly the celery and fennel, cut them in fine strips (julienne), place in a salad bowl and add the mozzarella which has been cut into larger strips. Prepare the lemon "citronette" sauce slowly add the lemon juice to the oilive oil in a small bown, add salt to taste, add to the salad and toss lightly.
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Melon with Prosecco
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Ingredients:
- 4 pounds kilos melon (cantalope)
- ½ cup Prosecco wine
- ¾ cup sugar (serves 6 people)
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Cut the melon in half and scoop out the seeds, then cut the pulp into small cubes. Place in a non-metal bowl with the sugar and wine, mix well. Place in refrigerator for at least 2 hours before serving in cold bowls.
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Spaghettini Don Marzio
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Ingredients:
- 21 ounces spaghettini (fine spaghetti)
- 17 ½ ounces ripe tomatoes
- ¼ cup grams olive oil
- 10 fresh basil leaves
- sliced in small strips (julienne)
- salt to taste
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Wash the tomatoes well, then immerse them for a few seconds in boiling water in order to easily remove skins. Remove the white core, place the pulp in a blender, adding the oil and salt to taste. Add the basil, blend. Cook the spaghettini in plenty of water, lightly salted according to directions on package (and tasting for doneness). Drain well, place in serving bowl, add the sauce and mix well. (serves 6 people) For the curious: Don Marzio, in the play Bottega del caffe' was the Neopolitan gentleman who dominates the play, so it seems right that a pasta with tomato sauce be dedicated to him.
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Risi in Rosa
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Ingredients:
- 2 cups Canaroli rice
- 3 ½ ounces grams prosciutto (raw ham)
- 6 tablespoons butter
- 1 ¼ cup grated Parmesan cheese
- salt to taste (serves 6 people)
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Cook the rice according to directions on package in plenty of salted water, drain carefully and place in a heated serving dish. Sprinkle the Parmesan cheese on top. Meanwhile in a small saucepan heat the prosciutto which has been cut in julienne strips in the butter, add to the rice, mix well, and serve immediately.
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