Venice Cult Recipes

Capturing the essence of Venice and its food, this is a book to dream over as well as to cook from

Black cuttlefish risotto, grilled squid, fancy antipasti, delicious Venetian sweets and ice cream—here are 100 recipes that conjure up the real Venice. There are recipes for fish, chicken, antipasti, ravioli, gnocchi, risotto, soups, snacks, polenta, and desserts. There are also recipes for Venetian drinks, including the internationally renowned bellini, the perfect blend of white peach juice with sparkling prosecco, invented by Giuseppe Cipriani in 1930 at Harry’s Bar in Venice, and synonymous with the sparkling city. Author Laura Zavin shares her knowledge of Venetian food and its history generously, and includes commentary and maps for five guided walks around Venice that stop off at cafes, restaurants, food markets, and wine cellars—so if you’re lucky enough to find yourself in Venice, you can experience authentic Venetian food and wine at first-hand. Includes dual measures.

Food writer Laura Zavan was born in Treviso, near Venice, and her earliest childhood food memories originate there. Laura has a food blog, runs cooking classes, and writes for a variety of magazines and newspapers in Europe. Her previous books includeCooking from Above and Pasta Basics. Gregoire Kalt is a professional photographer.