Veneto in Cucina: The Flavors of Veneto
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Part of a bilingual Italian-English series on regional Italian cooking, this book covers the full Veneto region. Readers who know the earlier volume Venezia in Cucina will find Venice represented here too, but Luciana Sampogna makes a serious effort to portray the mainland as well—the food of the land between the Adriatic and the Dolomites, including Verona, Padua, and Treviso.
The series as a whole takes its cue from Italian rather than American or British ideas about what makes a dish worth including. There is no particular effort to select recipes for accessibility or ingredient availability. Tripe with grana padano, peasant soup with wild pigeon, gnocchi with leeks and walnuts, and a sweet ricotta tart flavored with arugula are here because local cooks consider them representative. Readers willing to do some sourcing work will find that a worthwhile trade.
A pleasant evolution for those familiar with earlier volumes in the series: this one includes brief headnotes on the recipes, which the others lacked and which make for a meaningfully better reading experience.
Hardcover. Color photographs throughout.
Published on April 7, 2026
