Cucina del Veneto
Delicious Recipes from Venice and Northeast Italy
Author: Ursula Ferrigno Series: Cucina Cookbooks
Discover a captivating region in Northern Italy which offers the most delicious food, through 75 authentic recipes, cooked with care and attention using the best ingredients.
Hardcover
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Summary
Discover a captivating region in Northern Italy which offers the most delicious food, through 75 authentic recipes, cooked with care and attention using the best ingredients.
Description
Discover a captivating region in Northern Italy offering the most delicious food.
Over 75 authentic recipes, cooked with care and attention using the best ingredients from the Veneto region.
Transport your taste buds to the Veneto through evocative recipes such as Radicchio Rose di Treviso, Carpaccio di Pesce, Fig and Prosciutto Chicchetti, Spicy Polenta Lasagne, Risotto ai Frutti di Mare and the traditional Venetian Tiramisu.
Fascinating essays are also included to provide background to the history of the region, plus a deep dive into the famous produce, including a study of the wines produced there.
The Veneto is a northern Italian region, lying between the base of the Alps and the Adriatic to the south. It has rich soil, a good climate, and as a result, produces rice, many wonderful vegetables, wild and domestic animals, and much dairy produce. The Veneto also forms part of the ‘polenta, bean and rice belt’ of Italy, and risotti, pulses and a beautiful white polenta are more prevalent than pasta. Desserts are beloved in the Veneto. There are many pasticcerie, and shops selling gelati or ice cream. Don’t forget about the wonderful Venetian prosecco (the grapes are grown in Treviso), and grappa, which comes from Vicenza. There is so much to discover and enjoy!
Critic Reviews
If the chill in the air has you searching for fall flavors, look no further than the cuisine of the Veneto, brilliant explored by Ursula Ferrigno in her new book Cucina del Veneto – Saveur.com
About the Author
Ursula Ferrigno is an acclaimed food writer and chef. She trained at the Auguste Escoffier School of the Culinary Arts and has taught at leading cookery schools in both the UK and Italy, including the celebrated Leith’s School of Food and Wine. She toured the US, running classes in all Sur la Table stores, is consultant chef to Caffè Nero and has made many appearances on BBC TV. The author of more than 25 cookery books, Ursula has also written for Olive, BBC Good Food, The Observer and Taste Italia.
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