Cucina del Veneto av Ursula Ferrigno

329,-

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<B>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.</B><BR><BR>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. Venice, the heart of the Veneto, is where the unique ingredients of the region are most showcased. The basis of Venetian culinary tradition rests firstly on the vegetables of the islands; artichokes from the tiny island of Sant’Erasmo, asparagus from the Cavallino coast, not to mention the many varieties of radicchio. The second culinary treasure of Venice is the vast range of fish from the lagoon<I>. </I>A visit to the Rialto market early in the morning is a revelation, with its displays of tiny monkfish, squid, cuttlefish, and other seafood. Meat