![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigu3mUdsr5zqwaAZK472VIc9c22S0GlIgXEplNMJ4D7RLk8iagocgeijls70LQcyCMMVeE11BtW5prAzEfyTaWbOaNWEqxl7AtKWrp7JJy56F88K6HE4cyKP7yS3SWFZUwuM0DdPG6p70/s400/zucca-canale.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheyhIBuh9DzCVK6jlQCmocbjm1akejDkRYPA9D9kx4svI0EImyrZ1eAUE9sPR6_sp9QQYPkacDmUotQO8ChCegU2lZJYkXEmxuuGjBmCByZWpsik9yXn0PRbC2lWtZFTbl8Ut6XVBaZ88/s400/zucca-tavoli-fuori.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpNJZKqmE9aVvANyhtvOPAWX8xqLeRjBn28CfvH7VCn6fQCxNcwKF8Ca8K3h4gDHtcJenLJhQbczehhpC5ScKf0mZEfrK4FQiPuD_5zWxASgVLKcX3MIWDMGvXzBRqvSpikULotuGtFU/s400/2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJI7Se118VKj_ZC8hu-6nf_tnqFbKbPK-SzyKTsueMxbsu0UFKufC2PeJWHYTl9vc_Pu_HBfCP1OTAohiTcH0X9BoJCdpMSQ4tTkT4FxB-ZgCWKXeYkGLvrzaFEvVGfIwuZz187d2ZHVI/s400/zucca-rudy.jpg)
E adesso torniamo nell'Osteria preferita: La Zucca.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhykrATtsv3Hn2RSJEwigFtywenv7WYAgWUCmtn-bTAHSZR9cMMLM4y4gH_Irl0PApzBuAiNo6DLXSzSZORnpq2bugqnw9yxuOxYZLPQ2hf1tmMPw4LhUFGDrdGc1VFjZJnQ-nCEByD-gE/s400/3.jpg)
Che stanno cucinando, quali sono i piatti autunnali? Crema di zucca e cannellini.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigxmMKRmLcqM7tbmas9FIxyL0ga3ADekEjTVuDopZNlV16IJonruZMDPXNPhmhNNhdK9sSzocjDrhlVAaMV2LyMkVv73bEWOFB4K6vPaX5aSwY32ocowJHtCLxm3uE75itPOGzSNQoBiI/s400/5.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkf1G1c447vJV3o_2sqhOGRyL9l0kjyJtqqShKn_WEdvdtaxy_EpYrJnAg3mTBdHDa2UUEumOx3DBnOflKTf_ZOn6OkglPMc1bt_39kR5_nhlHJXHWu5-MzSzc5Qxa5lLpdZ5FqTImFHw/s400/6.jpg)
Sformato di porcini (vezzosamente chiamato sfornatino).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0g15M-r02n5Gv0a1ADjtiVGWNUPC2KVlrDohenBvWW7QGSs1_EqqFC2qNG84nvXDr5fLYjU4585T4MeuxbijiPPlTSP04FQFcdetAZhzIgVcMBGT3jUzKumsbbbSD9sj_bFvO05pEcA/s400/7.jpg)
E poiché ho alcune privilegiate aderenze in loco, ho potuto dare un'occhiata a un mirabile forno a vapore, che fa cotture miracolose di tutto.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSYN80XHihtVST95C5yGC6g2ZtRjfxa4a1qsQNAkLczWgPy_4Uh95uGP3KPouXxuUK9tYZfavMoQSibN1yt1mDnGBHyaSrH2mCXGzFMM0cgzYV_jPZ6sSmxML4xiBjsjKtoFABsyI6MI/s400/zucca-forno-rossana.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5wraKUcU5i3yH3UlpGKjIC4Feo7YMOjvW0V8eWfQaarsozHfw_6aPHhR1ArwwOyJfjNz_uEtxj-2GVsSHkMxZN3EEsqgs74zLFFqM5RLdzGaIDOGm9YCaf6zKkQbkUmt8HpbQS_4VL8/s400/8.jpg)
Altri post sull'Osteria La Zucca:
La Zucca a settembre.
La Zucca a marzo.
La trippa con radicchio tardivo de La Zucca.
2 commenti:
Questa osteria è deliziosa, e quello sformatino di porcini è così invitante...
Venezia necessita assolutamente di una nuova visita!
un abbraccio Vero
in questo ultimo periodo ho inanellato belle città: Venezia, Trevisio, Ferrara, Praga, Copenhagen, e tutte, tutte, mi richiamano come sirene: torna, torna!
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