A food memoir of the Lagoon, filled with recipes and glimpses of the past and present.

Be inspired by Venice: Discover stories, ancedotes, recipes, glimpses of daily life and portraits of people and places: A home base for you to return regularly and enjoy the seasons in Venice. You'll also taste Nonna Lina's family recipes!

Recipes for Classic, Disappearing, and Lost Dishes. A peek into generations-old family recipes and a digital and ongoing memoir of Venice and the Lagoon.

Laguna in Cucina is a Membership, transporting you to Venice month after month. It contains access to recipe journals, virtual tours and walks in Venice and the Lagoon, and to Nonna Lina's e-book.

  • 12 months in Venice

    Learn to cook gourmet menus as the seasons come and go in the Lagoon. Watch our virtual cooking classes and surprise your family with a Venetian menu!

  • The Community

    It's like having a private Venice guide and kitchen coach: Ask any question about Venice, the Lagoon and food in our community, filled with prompts and recipes.

  • Virtual Visits

    Enjoy one virtual visit per month to a Lagoon island, and a virtual walk around Venice: Secret itineraries between the past, present and future! Come along!

  • Le Mie Ricette - Lina's Book

    On 1 October, we publish Lina's cook book of the Lagoon (140 Pages - e-book). As a member of the Culinary Club, you receive it FOR FREE! Yours to download and enjoy!

  • Culinary Library

    BONUS! As a member, you receive access all our seasonal culinary e-books: Carnival Cuisine, Spring and Easter Recipes, El Redentor and Forgotten Summer Flavors, Venetian Street Food and Summer Drinks, Thanksgiving in Venice, Christmas and New Year.

  • Hidden Venice Stories

    Every month, enjoy av virtual walk with us to discover a hidden spot in Venice and its story: Explore Venetian places, habits and customs, and the history and fun facts behind legendary Venetian dishes!

Subscribe to Laguna in Cucina

Join at EUR 4.10 per month if you choose the annual subscription. You can also join for 6 months or 3 months.

Laguna in Cucina - August 2021

Inside the Membership in the current month - Selection. Please scroll down for the details.

  • The Almanac: August in Venice starts out humid and hot, and ends on a brillant azure and deep blue note. Discover monthly flavors, colors, and market glimpses.

  • Ferragosto Menu: Four-course menu with the flavors of the sun + the story behind it

  • Ferragosto on the beach - On vacation in the Lagoon. This episode will take you to three iconic islands in August. You'll also see the largest sandy beach in the Lagoon!

  • Virtual walk: Church and campo San Lorenzo: The true story of a hidden campo with a special reputation - is it really the burial place of Marco Polo and his family?

  • Virtual visit to Sacca Sessola: Also called isola delle rose, it's famous for its special climate, and as home to the largest olive grove in the Lagoon.

  • Bellini French toast and white peach jam from the northern Lagoon: White peaches growing on the Cavallino peninsula, just north of Venice, also used to make the famous Bellini. Story + Recipe.

I’m a Geographer, I’m passionate about maps, rivers, mountains. For me the Venetian Lagoon is a huge, magical environment, inspiration to Hemingway. A delicate ecological balance between ocean and river, between human intervention and natural processes. Without the lagoon Venice could not have become the supreme maritime nation of the Eastern Mediterranean. An independent republic for 1000 years. Amazing and brilliant work of presenting this incredible city – many, many thanks! - Janet Simmonds

What's inside Laguna in Cucina

Listen and read Venetian stories, come along on virtual visits around Venice and the markets, learn to cook easy seasonal menus, and explore the Lagoon islands in our videos tours. New content drops weekly (every Tuesday).

  1. 1
    • Benvenuti - Welcome: How your Membership works

    • Welcome Audio

    • Get the Laguna in Cucina Emails

    • The Syllabus August 2020 - July 2022

    • Community creation and guidelines

  2. 2
    • The six secrets of the Lagoon

    • The Lagoon Compass: The Essentials about Venice and the Lagoon

    • 20 food trends for the 2020s in the Lagoon and in Venice

    • Index - Quick Links

  3. 3
    • How to use the culinary library

    • 1- Summer drinks and street food from Venice

    • 2- El Redentor - Forgotten Summer Flavors

    • 3- Le Mie Ricette - Nonna Lina's favorite recipes

    • 4 - Festa della Salute: Thanksgiving in Venice

    • 5- The Venetian Christmas Bakery

    • 6- Carnival flavors from Venice

  4. 4
    • The Almanac - September in Venice

    • Seasonal feasts: The unknown story of La Regata Storica and its menu

    • Story of the month + recipe: I lunedì al Lido

    • Pomodori Nasone: Virtual visit to the Cavallino Peninsula + tasting tomatoes

    • Baked beans alla veneziana

    • Harvesting uva fragola in Venice + recipe ideas

    • Discovering Venetian liquors: Ratafià - Rosolio - Spice-flavored Grappa

    • Autumn equinox in Nonna Lina's garden in Venice

    • Fiordaliso & autumn quinox: Creating fabulous dishes with cornflowers

    • A leafy berceaux walk in Venice & Sestiere di San Polo

    • Visit to Poveglia - transcript

    • Virtual visit: Poveglia

    • September in Venice: Recipe Box

    • September in Venice: Read or download the recipes

  5. 5
    • The Almanac: August in Venice

    • What's inside: August in Venice

    • Ferragosto on the Beach

    • The house on Torcello. In memoriam Paolo Andrich

    • Virtual Walk around Venice: Church and campo San Lorenzo / Part One

    • Virtual Walk around Venice: Church and campo San Lorenzo: Transcript

    • Southern Lagoon: Virtual visit to Sacca Sessola

    • Excursion to Sacca Sessola: Transcript and videos

    • Venetian Stories: Ferragosto in the Secret Lagoon

    • Nonna's zucchini cream soup with mint-chili chips

    • Red-beet flavored tagliolini with capers and chanterelles: Recipe + stories

    • Granseola con maionese di pistacchio: Festive summer seafood dish

    • Crostata alla passiflora - Lina's passion fruit cake

    • French toast and white peach jam from Cavallino - Treporti

    • Herb of the month: Finocchietto selvatico - wild fennel

    • Recipe Box: August Flavors & Ferragosto Treats

    • Educational series: How Venice coped with pandemics / 1: The medical gardens of Venice

  6. 6
    • The Almanac - July in Venice

    • Summer dinner on a Venetian altana (rooftop terrace)

    • Pasta con burrata & Mozzarella from the Veneto (!)

    • The original recipe of pasta alla busara

    • Torta della nonna: Apricot cake with lavender frosting

    • Mint & Mauve: Lina's summer moonlight garden - Part II

    • Herb of the month: Portulaca - purslane

    • Festa del Redentor: Let's rediscover its true background

    • Fritoe del Redentór: The forgotten menu of the Redentore Feast & a family feast

  7. 7
    • The Almanac - June in Venice

    • Breakfast on Campo Santa Marina

    • Lina's summer moonlight garden - Part I

    • L'acqua di San Giovanni - St John's solstice water

    • How to make golden spritz

    • Lavender drink from the southern Lagoon

    • The Venetian solstice dinner

  8. 8
    • The Almanac: May in Venice

    • Pan Dolse ae Rose - Venetian Rose-flavored sweet bread

    • Festa della Sensa - Ascension Day in Venice

    • Ciorba dalmatina - the forgotten specialty of La Festa della Sensa

    • Foraging in the Lagoon: Five favorite spring herbs

    • Strawberries and cherries from the Lagoon

    • Fiori di sambuco fritti: Fried elderflower blossoms

    • Nonna Lina's rose petal syrup

  9. 9
    • The Almanach: April in Venice

    • The authentic Venetian Easter Menu

    • What is Cucina Povera?

    • Venetian spring focaccia

    • Virtual tour: The Venetian wisteria walk

    • Risóto del Doge - Luxurious garden pea risotto

    • Risóto de la vigna - Vineyard risotto from the island Sant'Erasmo

    • Cooking with fresh sprouts and spring leaves: Vine leaves

  10. 10
    • The Almanac: March in Venice

    • Mimosa blossom sponge cake

    • Mimosa gardens in Venice

    • A tavola con le primizie: Artichokes from the Lagoon

    • Zeppole di San Giuseppe: Sweet treats for Father's Day in Venice

  11. 11
    • The Almanach: February in Venice

    • Carnival bakery: Fragrant frittelles (fritole venexiane)

    • Campari & rose essence flavors in the kitchen: Campari meringhes and Campari pudding

    • Demystifing acqua alta

    • Cherry blossoms on Mazzorbo

  12. 12
    • Welcome back !!

    • The Almanac: January in Venice

    • Rosa di Natale: Hellebore gardens in Venice

    • Detox, Venetian style: Riso alle verze and red wine - onion soup

    • Lagunario: Dreamy stories from the Lagoon

    • Discover Marco Polo's neighborhood in Venice (Part 1)

  13. 13
    • The Almanac: December in Venice

    • Making dosa calda, a warming winter drink

    • Winter traditions, decorating and foraging in the Lagoon

    • La pinsa, the Venetian Christmas cake

    • Winter solstice in Venice: Giardinetti Reali and breakfast at Caffé Florian

    • The ancient green Christmas in Venice

    • December recipes + Holiday Menu

  14. 14
    • The Almanac: November in Venice

    • All Saints Day + le favette (historical recipe)

    • The mapmaker of San Michele: Virtual visit

    • San Martin in Venice + typical menu

    • La Festa della Salute: Thanksgiving in Venice

    • La Festa della Salute: Historical Background

    • Educational series: How Venice coped with pandemics / 2

    • Festa della Salute 2020 in Venice: Video

  15. 15
    • The Almanac: October in Venice

    • Welcoming October with coffee, Venetian style

    • Story of the month: Venice and the battle of Lepanto

    • Vendemmia in Laguna - Wine harvest in the Lagoon

    • Virtual visit to a Lagoon island: San Francesco del Deserto

    • Miele di barena - Honey from the Venetian Marshlands

    • Venetian spicy squash soup with saór

    • Pan di pistacchio: The Doge's pistachio cake

Is this Membership for me?

YES, if one or more of these topics sound interesting to you!

  • You would like to travel virtually to the Lagoon, discover unknown islands (there are more than 4000, amongst them marshlands and 78 larger ones, almost never mentioned in guide books). And, you want to visit Venice virtually and access the online experiences any time, when YOU have time, on any device (computer, laptop, mobile phone).

  • You want to collect resources to plan your next culinary trip to Venice and the Lagoon. And you want to taste delicous, organic, home-made Venetian food when you are in Venice, while supporting Venetian family businesses.

  • You want to dive into a lush Venetian experience, with the possibility to ask questions in a private group (NOT on Facebook but hosted here on the Platform). Every week, you receive prompts, news, recipes from Venice, and can ask any question about Venice and food you have.

  • You want to support Venetian associations that make life better in Venice: In 2020, a portion of proceeds goes to Dingo, a Venetian association taking care of homeless cats.

Your hosts

Lina and Iris

Lina Teresa

Associazione Cavalieri di San Marco, founder of three restaurants in Venice. Co-Founder of La Venessiana

Lina is a member of the Cavalieri di San Marco Association, founded by former noble families of the Serenissima Republic of Venice in 1571, when Venice fought the all-decisive battle of Lepanto. She is 98 years old, and opened three restaurants and a hotel near Piazza San Marco. Lina is deeply interested in Venetian cuisine and garden heritage. Since 1968, she has taken care of the library and terraced gardens of San Zaccaria monastery in Venice. Lina's kitchen is the home of our spice atelier! For our online experiences, Lina provides the most wonderful inspiration, memories of the past, wisdom for the future, and very special stories about Venice.

Iris Loredana

Sustainability expert, Venetian culinary historian, spices and aromatherapy. Co-Founder of La Venessiana Magazine.

Iris was educated in Venice and Vienna: She speaks seven languages, amongst them Greek, Latin and Venessian, the former languages of Venice. Iris wrote her thesis on the ecology and urbanization of the Lagoon of Venice, and business in times of unprecedented change with a focus on Europe and the Veneto. Together with Lina, she started La Venessiana - The fragrant world of Venice in 2011. In her spare time, Iris loves developing recipes, taking photos, and researching ancient books on spices and on Venice.

How Laguna in Cucina Works

A membership and virtual Venice escape, born during the COVID-19 lockdown in spring 2020, is now coming to life. We started in August 2020 and add content every week.

  • New stories and recipes every Tuesday

    After checkout, you will be taken immediately to the Membership site. You have access for as long a period as you selected. Renewals will be automatical so you won't miss a month about Venice. Of course, new subscriptions can be canceled any time. You have access to all stories, recipes and e-books for as long as you are a member.

  • How much is the LAGUNA IN CUCINA Membership?

    A one-year membership is EUR 50. A six-month membership is EUR 29.80, and the 3-month membership costs EUR 19.80.

  • Bonuses for you: EUR 320 value

    Access the seven e-books in our series "Le Feste a Venezia" for free. This also includes access the new ebook "Le Mie Ricette", Lina's recipes (available in October 2020). In addition, you receive 2-3 emails per month with additional content.

Giving back to local support initatives

We donate a portion of proceeds from our online classes to renowned, experienced and reliable organizations: DINGO and ENPA Venezia, Venetian non-profit associations taking care of homeless cats in Venice and the Lagoon.

Become a member

LAGUNA IN CUCINA: A Food Memoir of Venice and the Lagoon. When you sign up, you receive immediate access to everything we covered up to now since August 2020: Weekly content + culinary library + private community + bimonthly newsletter. New content is added every Tuesday.