Cucina del Veneto

‘Italian cooking’ is really a patchwork of local and regional cuisines, all fiercely claiming to be the best in the country. Veneto cuisine benefits from the vegetables grown on the rich soils of its lagoons, and its fish, but the area also forms part of the ‘polenta, beans and rice belt’ of Italy so these ingredients are more prevalent than pasta. In this book, Ursula combines over 75 authentic recipes from Venice and the Veneto with fascinating essays giving some historic background to the area, its famous produce, and a study of the wines produced there.