Food of Venice, The: Authentic Recipes from the City of Romance

by Luigi Veronelli, Luca Invernizzi Tettoni (Photographer)

Venice is famous for its waterways, its gondolas, and its romance-but it's also famous for its extraordinary dishes, perhaps some of the most savory in all of Italy. Now, with simple recipes and gorgeous four-color photographs, cooks of all levels can recreate the Venetian palate, with mouth-watering meals and delectable deserts, including marinated tuna with balsamic vinegar in caper sauce, fennel with artichoke, squid risotto, and baked ice cream. Home cooks will also •A history of food in Venice, springing from a rich tapestry of tradition and tolerance •An appreciation of the unique relationship between art and food in Venice throughout the centuries •Venice's cafes and wine bars, and how they evolved from dens of iniquity to Venetian institutions

144 pages, Hardcover

First published March 1, 2001

About the author

italian gastronome and intellectual, one of the first to get interested in the preservation of local production of food and wine.