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Venetian Republic

Recipes from the Veneto, Adriatic Croatia and the Greek Islands

by Nino Zoccali
Hardback
Publication Date: 01/10/2019
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OFF
RRP  $49.99 $38.35

Part culinary journey, part cookbook, rich and evocative recipes and stories from one of Australia's most awarded chefs and restaurateurs.

The food of the Venetian Republic is diverse: Prosecco and snapper risotto, Croatian roast lamb shoulder with olive oil potatoes, the sweet and sour red mullet of Crete, zabaglione from Corfu, or Dubrovnik's ricotta and rose liqueur crepes. These are recipes steeped in history; dishes from the days when Venice was a world power. How did this small city state rule the waters of the Mediterranean, enjoying unrivalled wealth and prestige? How could this serene, safe-haven city of canals come to play a defining role in shaping the cuisine, culture and architecture of her Mediterranean neighbours? Yet, for a thousand years, the ships and merchants of the Republic dominated salt, silk and spice trade routes.

To tell this history, respected writer, chef and restaurateur Nino Zoccali focuses on the four key regions of the Republic: Venice and the lagoon islands; the surrounding Veneto; the Croatian coast; and the Greek Islands. Nino Zoccali's love of the floating city began many years ago when, just 21, he visited Venice for the first time. Executive chef and proprietor of Sydney's The Restaurant Pendolino and La Rosa The Strand, Nino is also an international olive oil expert and writes regularly for esteemed lifestyle, food and wine publications. He is the author of Pasta Artigiana, also published by Murdoch Books.

ISBN:
9781760523879
9781760523879
Category:
National & regional cuisine
Format:
Hardback
Publication Date:
01-10-2019
Publisher:
Murdoch Books
Country of origin:
Australia
Pages:
256
Dimensions (mm):
260x205mm
Weight:
1.23kg
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 executive chef and proprietor of Sydney's The Restaurant Pendolino and La Rosa The Strand. He is author of Murdoch Books' Pasta Artigiana.

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