The Food & Cooking of Venice & the North-East of Italy

The north-eastern corner of Italy, which consists of Veneto, Trentino-Alto Adige and Friuli-Venezia Giulia, is a land of multiple identities, quite distinct from the rest of Italy. In language, climate and cuisine, they are closer to neighbouring Austria and Slovenia than the sun-drenched south of Italy. Snow-covered mountains, glistening forests and impossibly romantic cities provide a stunning backdrop to one of the most culturally diverse areas of Italy. Verdant valleys are home to endless vineyards where some of the world?s most famous wines are produced, German-speaking hill-top villages hold traditional Austrian-style Christmas markets and fertile plains yield rich harvests of rice for risotto and corn for polenta.This beautiful new book opens with a fascinating introduction to the landscape, climate, history and individual cuisine of each region, as well as an exploration into the weird and wonderful festivals and celebrations that take place, and the foods that accompany them. This is followed by an indispensable guide to classic ingredients of these regions, including raddicchio Trevisano, white asparagus, Asiago cheese, speck, fresh fish and shellfish, top-quality meats, Lamon beans, rice, polenta and world-famous wines, such as Bardolino and Prosecco.A collection of 65 authentic recipes follows, with chapters covering the full range of courses of the traditional Italian dinner table, including Soups and Antipasti; Pasta, Gnocchi, Rice and Polenta; Fish and Shellfish; Poultry, Meat and Game; Eggs, Vegetables and Cheese; and Desserts and Baking. Dishes include Crostini di Polenta con Funghi; Seppie con Nero (squid cooked in its own ink); Venetian Stuffed Duck; and Pear and Amaretti Tarts.With 370 inspiring photographs and a variety of cook's tips and variations, this book is perfect for anyone who wants to explore the unusual cuisine of Venice and north-eastern Italy.

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