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 re...