Venetian Republic: Recipes from the Veneto, Adriatic Croatia, and the Greek islands

CHARTING THE CULINARY HISTORY AND TRADITIONS OF THE LANDS THAT ONCE BELONGED TO THE VENETIAN REPUBLIC

PART CULINARY JOURNEY, PART COOKBOOK THIS GORGEOUS COOKBOOK IS INFORMED BY THE CULTURAL HERITAGE OF ITALIAN CHEF NINO ZOCCALI AND HIS GREEK WIFE.

The food of the Venetian Republic is diverse: prosecco & snapper risotto, Croatian roast lamb shoulder with olive oil potatoes, the sweet & sour red mullet of Crete, zabaglione from Corfu, or Dubrovnik’s ricotta & rose liqueur crepes.

These are recipes steeped in history; dishes from the days when Venice was a world power. How did this small city state rule the waters of the Mediterranean, enjoying unrivaled wealth and prestige? How could this serene, safe-haven city of canals come to play a defining role in shaping the cuisine, culture, and architecture of her Mediterranean neighbors? Yet, for a thousand years, the ships and merchants of the Republic dominated salt, silk, and spice trade routes.