The food of the Venetian Republic is diverse: prosecco & snapper risotto, Croatian roast lamb shoulder with olive oil potatoes, the sweet & sour red mullet of Crete, zabaglione from Corfu, or Dubrovnik's ricotta & rose liqueur crepes. These are recipes steeped in history. To tell this story, respected writer and restaurateur Nino Zoccali focuses 80 dishes, each with strong traditional Venetian roots or influence, celebrating ingredients and techniques that show how, to this day, food in this magnificent region continues to be influenced by neighbouring cultures.
About the book
The food of the Venetian Republic is diverse: prosecco & snapper risotto, Croatian roast lamb shoulder with olive oil potatoes, the sweet & sour red mullet of Crete, zabaglione from Corfu, or Dubrovnik's ricotta & rose liqueur crepes. These are recipes steeped in history. To tell this story, respected writer and restaurateur Nino Zoccali focuses 80 dishes, each with strong traditional Venetian roots or influence, celebrating ingredients and techniques that show how, to this day, food in this magnificent region continues to be influenced by neighbouring cultures.