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

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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. In language, climate and cuisine, they are closer to neighbouring Austria and Slovenia than the sun-drenched south of Italy. Snow-covered mountains, glistening forests and impossibly romantic cities provide a stunning backdrop to one of the most culturally diverse areas of Italy. Verdant valleys are home to endless vineyards where some of the world?s most famous wines are produced, German-speaking hill-top villages hold traditional Austrian-style Christmas markets and fertile plains yield rich harvests of rice for risotto and corn for polenta.

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 the weird and wonderful festivals and celebrations that take place, and the foods that accompany them. This is followed by an indispensable guide to classic ingredients of these regions, including raddicchio Trevisano, white asparagus, Asiago cheese, speck, 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, including Soups and Antipasti; Pasta, Gnocchi, Rice and Polenta; Fish and Shellfish; Poultry, Meat and Game; Eggs, Vegetables and Cheese; and Desserts and Baking. Dishes include Crostini di Polenta con Funghi; Seppie con Nero (squid cooked in its own ink); Venetian Stuffed Duck; and Pear and Amaretti Tarts.

With 370 inspiring photographs and a variety of cook's tips and variations, this book is perfect for anyone who wants to explore the unusual cuisine of Venice and north-eastern Italy.

• 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, including raddichio Trevisano, beetroot, Asiago cheese, speck, lamon beans, Prosecco and Grappa
• Chapters cover all the courses, including Soups and Antipasti; Pasta, Gnocchi, Rice and Polenta; Fish and Shellfish; Poultry, Meat and Game; Vegetables, Eggs and Cheese; and Desserts and Baking
• 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 stunning photographs
• Includes nutritional information for every recipe

Valentina Harris - Author

Valentina Harris is a noted authority on Italian food and food culture. Descended from the Renaissance family Sforza, she is the youngest of a large Anglo-Italian family. She attained two diplomas for teaching and cooking at the Scuola di Alta Cucina Cordon Bleu School in Rome in 1976. From there, Valentina moved to London and established herself as an authentic Italian chef. 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); Southern Italian Cooking (Pavilion); and Italia! Italia! (Cassell). She has also contributed to many other books, regularly features on radio and television, writes for national newspapers and magazines, and acts as a consultant to supermarkets, food manufacturers, restaurants and hotels. She holds residential cooking courses in Sardinia, Sicily and Tuscany under the name 'Villa Valentina'. For more information about Valentina visit her website at www.cucinavalentina.co.uk.

Martin Brigdale - Photographer

Martin Brigdale has specialized in food photography for more than 20 years. He has photographed more than 50 cookbooks, including Korean Cooking (Aquamarine), which won Best Asian Cuisine Cookbook at the Gourmand World Cookbook Awards 2006. He has also won numerous photography prizes, including The Glenfiddich Visual Award. As well as taking pictures for a living, he is a keen amateur cook and has a passion for great food.

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