Veneto: Authentic Recipes from Venice and the Italian Northeast

Veneto: Authentic Recipes from Venice and the Italian Northeast

by Julia della Croce
     
 
Most everyone is familiar with the enchanting city of Venice, but the Veneto region of Italy also lays claim to rich deltas of rice, olive groves and vineyards, fertile flatlands, and one of the most dramatic mountainscapes anywhere in the world. Naturally, this would create a wealth of cherished culinary traditions. The authentic Veneto kitchen merges its ancient

Overview

Most everyone is familiar with the enchanting city of Venice, but the Veneto region of Italy also lays claim to rich deltas of rice, olive groves and vineyards, fertile flatlands, and one of the most dramatic mountainscapes anywhere in the world. Naturally, this would create a wealth of cherished culinary traditions. The authentic Veneto kitchen merges its ancient heritage with humble ingredients, producing one of the most fascinating cuisines in Italy. Julia della Croce shares the origins of over 60 recipes as she takes the reader on a glorious visual and culinary tour of the Veneto. Belluno's pillow-shaped pasta stuffed with beets and sprinkled with poppyseeds reveals Austrian influences, while a meal of roasted turkey topped with pomegranate sauce is a sure indicator that it's time to celebrate the fall harvest. Handy lists of charming places to stay, local festivals and cooking classes, plus evocative photos of the food and countryside will inspire anyone to plan their next vacation to the Veneto. Until then, this beloved region is as close as the kitchen.

Editorial Reviews

Publishers Weekly
Verona, Vicenza and Treviso are sister Veneto cities to the more famous Venice, and della Croce (The Classic Italian Cookbook) visits these and others in 52 recipes. Corn in the form of polenta and rice as risotto are regional dishes, as are fish, chicken and, of course, beef, which here is a stand-in for the occasional horsemeat. Those well-versed in Italian fare will not find revelations here, but the recipes represent a basic repertoire of the country's northern preferences, with nearly all within easy grasp of any home cook. Eggs Scrambled with Sage Extract adds a welcome taste twist to a familiar dish. Spaghetti with Radicchio capitalizes on the now-familiar red vegetable's agreeable bitterness. Rice and Peas in the Style of Corte Sconta is a customary salute to the arrival of spring. When della Croce does specify an uncommon ingredient, as in Remi's Sea Scallops with Goose Prosciutto, she also mentions her list of mail-order resources. One of the more stylish second courses is Roast Young Hen Turkey with Pomegranate Sauce. The overlooked pumpkin comes into its own as a primary ingredient in five recipes, ranging from Savory Pumpkin Pie, an appetizer with accents of pancetta and Parmigiano-Reggiano cheese, to Mauro Stoppa's Sweet-and-Sour Marinated Pumpkin. The handsome photos throughout, typical in a Chronicle cookbook, are by freelance photographer Paolo Destefanis. (Sept.) Copyright 2003 Reed Business Information.

Product Details

ISBN-13:
9780811823500
Publisher:
Chronicle Books LLC
Publication date:
07/01/2003
Pages:
168
Product dimensions:
1.00(w) x 1.00(h) x 1.00(d)

Meet the Author

Julia della Croce has been distinguished as one of America's best cooking teachers by the James Beard Foundation. Her writing on authentic Italian cooking has appeared in publications such as the Los Angeles Times, Washington Post, Cook's Illustrated, and

Paolo Destafanis is a photographer specializing in travel and food. His work has been featured in magazines including Saveur, Gourmet, Food & Wine, Cucina Italiana, and Wine Spectator. He lives and works in a 13th-century tower in Tuscany.

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