The average visitor's knowledge of Venetian life is practically non-existent. Local and traditional cuisine has, if possible, been even more neglected, elbowed out by fast-food "restaurants". This book aims to make a real contribution to the survival of Venetian civilisation, by revisiting the cuisine of the Serenissima Republic with precise and accurate recipes that are wholly faithful to the originals, with also a little local history and philology thrown in. From among the various recipes presented in a clear and lively way, the readers cannot fail to be tempted, by some of them. The variety and tastiness of these recipes, almost all of which date from olden or even ancient times, make them full of delightful surprises.
Table of Contents
The Great Culinary Tradition of the Serenissima Republic of Venice; Venetian Life, Then and Now; The Origins of Venetian Cuisine; From the Renaissance to Modern Times. Venetian Cuisine: Antipasti; First Courses; Meat and Game; Fish, Crustaceans and Molluscs; Side dishes and eggs; Desserts