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Venetian Republic By Nino Zoccali

Venetian Republic

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Recipes that chart the culinary history and traditions of the lands that once belonged to the Venetian Republic, with a particular focus on the Triveneto, Venice, the Dalmatian Coast and the Greek Islands.

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Venetian Republic Summary

Venetian Republic: Recipes and stories from the shores of the Adriatic, the Dalmatian Coast and the Greek islands by Nino Zoccali

The food of the Venetian Republic is steeped in stories from the days when Venice and its surrounds controlled the silk, saffron and spice trading routes from East to West. But how did such a small place enjoy unrivalled opulence for so long also play a defining role in shaping the culture and cuisine of its Mediterranean neighbours and the rest of the world? To tell this story, respected writer and restaurateur Nino Zoccali focuses on the four key regions that geographically encapsulate the Venetian Republic, each of which has its own distinct cuisine: Venice and its lagoon islands; the Veneto, of which Venice is the capital; the Croatian coast and the Greek Islands formerly under Venetian rule. The 80 dishes he has selected all have strong traditional Venetian roots or influence, celebrating ingredients and techniques that show how, to this day, food in this magnificent region continues to be influenced by neighbouring cultures.

Customer Reviews - Venetian Republic

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Venetian Republic Reviews

Many of us fall in love with Venice, and this book really brings the culture and food of the region to life, with so many diverse recipes. As the dark nights draw in, thoughts turn to comfort food, and pudding of course. Fantastic for a weekend treat, these recipes will keep all the family happy, particularly this take on the classic crumble. It's just perfect after your Sunday roast. - Aldo Zilli, Daily Express {Saturday Magazine}

About Nino Zoccali

Nino Zoccali's obsession with the floating city began many years ago, when just 21, he visited Venice for the first time. A skilled Italian chef and restaurateur whose restaurants are amongst the most authentic Italian diners in Sydney, Nino is also an olive oil expert, writing regularly for Australian Gourmet Traveller Wine Magazine and QANTAS' inflight magazine. He is a founding member of CIRA - the Council of Italian Restaurants in Australia - and is executive chef and proprietor of Sydney's The Restaurant Pendolino and La Rosa The Strand. He is author of Murdoch Books' Pasta Artigiana.

Additional information

Venetian Republic: Recipes and stories from the shores of the Adriatic, the Dalmatian Coast and the Greek islands by Nino Zoccali
Nino Zoccali
Used - Very Good
Murdoch Books
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.