Venetian Republic: Recipes from the Veneto, Adriatic Croatia, and the Greek Islands
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At the height of its power, Venice controlled a slice of northeast Italy that stretched from Lake Garda and Verona in the west to parts of what are now Slovenia in the east. It also ruled much of the eastern shore of the Adriatic Sea and a chain of islands that reached from Corfu and Ithaca to Santorini, Crete, and on to Cyprus.
The city's cuisine was shaped by this history, as well as by its extensive trade routes to Constantinople, through the Bosphorus to the Black Sea, and beyond. Chef Nino Zoccali, an Australian known for his Sydney restaurants, has long been fascinated by Venice's culinary legacy. Here he highlights not only the impact on the food of Venice itself, but on the cooking of the territories it once controlled. Separate sections address Venice, the surrounding Veneto region, Venetian Croatia, and the Greek islands of the republic.
Cooks and readers who relish tracing these sorts of threads of influence will enjoy seeing how Zoccali ties dishes, flavors, and cooking techniques together without laboring over connections. There's no effort to homogenize the region: dishes from modern Greece still seem Greek. But it's most interesting to see how they are also something more.
Hardcover. Color photographs throughout
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