Venetian Republic

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.

Review: Many of us fall in love with Venice, and this book really brings the culture and food of the region to life, with so many diverse recipes. As the dark nights draw in, thoughts turn to comfort food, and pudding of course. Fantastic for a weekend treat, these recipes will keep all the family happy, particularly this take on the classic crumble. It's just perfect after your Sunday roast. - Aldo Zilli, Daily Express {Saturday Magazine}