CUCINA DEL VENETO (HB)

The Veneto lies between the Alps and the Adriatic, and is part of the part of the ‘polenta, bean and rice belt’ of Italy where pasta doesn’t come as the default. Here are over 75 authentic recipes, cooked using the best ingredients from the region. Transport your taste buds through Radicchio Rose di Treviso, Carpaccio di Pesce, Fig and Prosciutto Chicchetti, Spicy Polenta Lasagne, Risotto ai Frutti di Mare and the traditional Venetian Tiramisu. The book includes fascinating essays which explore the history of the Veneto and its famous produce and wines.