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The Food & Cooking of Venice and The North-East of Italy

65 classic dishes from Veneto, Trentino-Alto Adige and Friuli-Venezia Giulia

by Valentina Harris, with photography by Martin Brigdale

- Discover the culinary delights of north-eastern Italy, in this collection of 65 authentic recipes

- A fascinating introduction explores the geography, climate and history of Veneto, Trentino-Alto Adige and Friuli-Venzia Giulia, the local cuisines, festivals and regional ingredients

- Wonderful regional classics are included, such as Doge's Soup from Venice, Gnocchi in the Style of Vicenza, Stuffed Savoy Cabbage Bundles from Friuli-Venezia Giulia, and Fillet of Beef with Shallot Vinaigrette Trentini-Alto Adige

- Illustrated with more than 370 photographs

The north-eastern corner of Italy, which consists of Veneto, Trentino-Alto Adige and Friuli-Venezia Giulia, is a land of multiple identities, quite distinct from the rest of Italy. This beautiful new book opens with a fascinating introduction to the landscape, climate, history and individual cuisine of each region, as well as an exploration into festivals and celebrations that take place, and the foods that accompany them. There is a guide to classic ingredients such as raddicchio Trevisano, white asparagus, Asiago cheese, fresh fish and shellfish, top-quality meats, Lamon beans, rice, polenta and world-famous wines, such as Bardolino and Prosecco. A collection of 65 authentic recipes follows, with chapters covering the full range of courses of the traditional Italian dinner table. Try dishes such as Crostini di Polenta con Funghi; Seppie con Nero (squid cooked in its own ink); Venetian Stuffed Duck; and Pear and Amaretti Tarts.

About the Author

Valentina Harris is a noted authority on Italian food and food culture. In 1984 she published her first cookbook, Perfect Pasta (Shuckburgh Reynolds), which won an award for literature and gastronomy in Germany. Many other books followed, as well as a six-part BBC television series, Italian Regional Cookery, in 1990. The book of the series, Italian Regional Cookery, became a top-ten bestseller. Since then, Valentina has written many books, including The Cooking of Tuscany (Sainsburys); and Southern Italian Cooking (Pavilion). For more information about Valentina and her books, visit www.cucinavalentina.co.uk.

Martin Brigdale has specialized in food photography for over 20 years. He has photographed over 50 cookbooks, including Korean Cooking (Aquamarine), which won Best Asian Cuisine Cookbook at the Gourmand World Cookbook Awards 2006.