About Me...

Hello! Thank you so much for visiting my blog!
 

My name is Nicoletta and I was born in 1987 on a small island of the lagoon called Lido. Having an Irish mother and a Venetian

father, I grew up between two countries, developing a strong passion for all things food and all things art.

 

During my university years I worked in a gourmet wine-bar in Rialto to finance my studies and that's when my curiosity towards the food world exploded. Since then, widening my culinary horizons has become a sort of mission and, after graduating in Conservation of the Cultural Heritage, I have continued being involved the industry, combining my main passions whenever I could: food, photography and storytelling.

After a series of travels and work experiences abroad, I permanently settled in the lagoon and got married to a Venetian. Currently I work as part-time English teacher and freelance photographer (see portfolio).

I'm  always curious to learn about new projects, if interested in a collaboration, please send me an email at naturallyepicurean@gmail.com .

THE BLOG

Naturally Epicurean is a personal blog about food, travel and life in Venice. 

 

Here you will find easy recipes with short lists of ingredients, food and travel stories and lots restaurant reviews.

Have a look at my Epicurean wanderings section and at My Venice Food Guide to learn more!

HOW OFTEN DO YOU POST

I try to post about once a week, if my schedule is really busy then it will be twice a month...

ABOUT THE REVIEWS

In my blog I only write about the places I like and I always pay for my meal. 

Obviously, I have my personal tastes and not everyone will agree with me on everything, but I would like to keep the blog a friendly and fun space, therefore if you would like to complaint about the restaurants/eateries/cafeterias I've been to, please write directly to them. 

ABOUT THE PHOTOS

I use a Canon Eos M50 with a 15/45 mm lens and prefer to shoot in natural light.

RECIPES & COOKING PHILOSOPHY 

If I had to choose a word to define my diet it would be flexitarian: I don't exclude any ingredient, but my everyday cooking revolves around grains and greens. 
 

I believe that ingredients are key and cooking starts at the market. Often I don't cook, I simply assemble delicious ingredients!  ​

I like: the taste of real food 

I don't like: added sugars and chemicals​

  

ONLINE CONTRIBUTIONS

The Venice Insider "San Polo & Santa Croce: a culinary discovery in Venice"
Enrica Rocca "Fave dei morti: Italian cookies for the day of the dead"
Enrica Rocca "A guide to the best cicheti in Venice"

Italy With Gusto "Day trip from Venice to Chioggia"
OG Venice "Shopping at the Rialto market and a seasonal recipe"

Monica Cesarato "Giudecca Island or Where to Find Peace"

Cook in Venice "Aubergine Beccafico Recipe"

Venice Luxury Creations Gallery - (Digital Magazine)

The Mediterranean Traveller "Local Secrets: 10 insider tips from Naturally Epicurean"

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