The food of the Venetian Republic is diverse: prosecco & snapper risotto, Croatian roast lamb shoulder with olive oil potatoes. The sweet & sour red mullet of Crete, Zabaglione from Corfu or Dubrovnik's ricotta & rose liqueur crepes. These recipes steeped in history; dishes of the days when Venice was a world power. How did this small city state rule the waters of the Mediterranean neighbours? Yet, for a thousand years, the ships and merchants of the Republic dominated salt, silk and spice trade routes.
Author: Nino Zoccali
Publisher: Murdoch Books
Date Published: 2019
Edition:
Hardcover, 256 pages
Condition: New
Isbn13: 9781911632085