Hi there,

Could someone please help me out here? I have a recipe that calls for
'Venice Herbs' as added ingredients. Does anyone knows what they consist
off? The recipe is for celeriac and was written (at least) the middle of
the 19th century (the book was written in 1856!).
Any help would be greatly appreciated.

Thank you

Bernhard

wrote:

> Could someone please help me out here? I have a recipe that calls for
> 'Venice Herbs' as added ingredients. Does anyone knows what they consist
> off? The recipe is for celeriac and was written (at least) the middle of
> the 19th century (the book was written in 1856!).
> Any help would be greatly appreciated.

Well, I've checked a cookbook on Venetian cooking and as far as I can say
there is nothing specific, herb-wise, about Venice. Celeriac is prepared
with some parmigiano reggiano; typical spices are parsley, garlic, bay
leaf, sage, but I could not find any reference to a Venetian spice or herb
blend.

The most typical of Venice I can think of are saor style sauces, could you
describe your recipe a little more specifically? Post it?

Petra in Hamburg, Germany