Venetian Republic
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€25.99
A01=Nino Zoccali
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authentic Venetian recipes
Author_Nino Zoccali
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Category1=Non-Fiction
Category=WBN
contemporary Venetian recipes
COP=United Kingdom
Dalmatian Coast
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Greek Islands
Italian culinary
Language_English
Mediterranean diet healthy
Mediterranean recipes
Nino Zoccali
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Price_€20 to €50
PS=Active
recipes
softlaunch
traditional cooking
traditional recipes
Triveneto
Venetian cookbook
Venetian culture
Venetian recipes
Venetian stories
Venice
Product details
- ISBN 9781911632085
- Dimensions: 205 x 260mm
- Publication Date: 03 Oct 2019
- Publisher: Murdoch Books
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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The food of the Venetian Republic is steeped in stories from the days when Venice and its surrounds controlled the silk, saffron and spice trading routes from East to West. But how did such a small place enjoy unrivalled opulence for so long also play a defining role in shaping the culture and cuisine of its Mediterranean neighbours and the rest of the world?
To tell this story, respected writer and restaurateur Nino Zoccali focuses on the four key regions that geographically encapsulate the Venetian Republic, each of which has its own distinct cuisine: Venice and its lagoon islands; the Veneto, of which Venice is the capital; the Croatian coast and the Greek Islands formerly under Venetian rule. The 80 dishes he has selected all have 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.
Nino Zoccali's obsession with the floating city began many years ago, when just 21, he visited Venice for the first time. A skilled Italian chef and restaurateur whose restaurants are amongst the most authentic Italian diners in Sydney, Nino is also an olive oil expert, writing regularly for Australian Gourmet Traveller Wine Magazine and QANTAS' inflight magazine. He is a founding member of CIRA - the Council of Italian Restaurants in Australia - and is executive chef and proprietor of Sydney's The Restaurant Pendolino and La Rosa The Strand. He is author of Murdoch Books' Pasta Artigiana.
