Venezia in Cucina: The Flavours of Venice
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This terrific addition to a bilingual series which already includes Puglia and Sicily is published in Italy. Illustrated with remarkably beautiful photographs of the food and the city, the book offers Venetian fare that has not been selected for unadventurous American palates. Not surprisingly, seafood predominates here. A sampler: artichokes with parsley and garlic; tagliolini pasta with spider crab and cherry tomatoes; pappardelle with arugula, scampi, and smoked ricotta.
Hardcover. Color photographs throughout.