Giacomo Casanova
Venice 1725 – Dux (now Duckov), 1798
Life and History
Giacomo Casanova was orphaned by his father, Gaetano Farussi, although some believe his biological father was a nobleman named Michele Grimaldi. His mother, Zanetta Farussi, was an actress and left young Giacomo in the care of his grandmother.
Giacomo was originally educated by a tutor, but then entered seminar school with the intention of joining the clergy. He received minor duties, but eventually was kicked out for his forbidden love affairs. He was, however, a brilliant intellectual. He was a literary, alchemist, musician and politician, but above all, a great storyteller and lover of women.
Some people believed he was a spy for the Venetian Doges, perhaps due to his countless trips throughout Europe and his friendship with many kings and nobles, who both trusted and admired him.
His worldliness, however, did not keep him out of prison. He was imprisoned for turning against the state (and possibly for an argument or two) and placed in “the Leads,” the famous prison attached to the Doge’s palace. He was able to escape and fled to France where he changed his name, buying himself the noble title of Chevalier de Seingalt.
He made money as an occultist, convincing various aristocrats that heal them with supernatural powers. He ended his career as a librarian to Count Waldstein. Casanova owes his lasting fame to his memoirs, in which he documents his libertine lifestyle, love affairs and general depiction of live at the time.
The recipe
Venetian suckling veal liver
This recipe comes from L’Apicio moderno written in 1790 by Francesco Leonardi and is a typical dish of Venice, Casanova’s hometown.
Ingredients- 1 lb calf liver cleaned and finely sliced
- 1 lb onions thinly sliced
- 1 ¾ oz extra virgin olive oil
- white wine to taste
- 1 oz butter
- meat broth to taste
- salt and pepper to taste
Preparation
Gently simmer the oil, butter, onions and a drop of broth in a casserole dish. Add the liver, sprinkle with wine and cook at a high heat. Season with salt and pepper to taste.
In Leonardi’s recipe, once cooked, a handful of chopped parsley was added along with a few tablespoons of the gravy and lots of lemon juice - these last ingredients can be left out of the modern version. Serve the liver with a soft polenta.
Gastronomic Library
M. A. FABBRI DALL'OGLIO – A. FORTIS, Il gastronomo errante Giacomo Casanova: tra gamberi e pernici a tavola con il Cavaliere di Seingalt, Roma, Ricciardi & Associati, 1998.
