- 87,99 zł
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.
Italo-Australian restaurateur Zoccali (Pasta Artigiana) enticingly explores the rich culinary history of the 118 islands that make up Venice in this enticing and informative collection of recipes. First settled in 421 A.D. by barbarians, Zoccali explains, Venice morphed into a republic that served through the 18th century as a key trade hub. He divides the book into four sections: the city of Venice; the Veneto region of Italy where Venice is located, the coast of Croatia (a "maritime superhighway") across the Adriatic Sea, and the Greek islands that were once under Venetian control. Each has its own introduction and is then broken down into starters, first courses, main courses, and desserts. There are similar ingredients throughout, which can sometimes lead to repetition in discussing similar dishes, such as squid-ink pasta with clams and baby artichokes from Venice and squid-ink risotto from Croatia, or pastissada in the Veneto (traditionally made with horse meat but here with beef), Greek pastitsada with chicken, and the pasticada of Croatia. Desserts are abundant, including such appealing treats as a spiral maraschino liqueur cake from the island of Rab and Greek zabaglione, made with Mavrodaphne rather than Marsala. Italophiles will delight in this informed culinary history.