Veneto in Cucina: The Flavours of Veneto (Luciana Sampogna)

NOTE: This book is in English and Italian.

This book is a compilation of family food, love, memories, and time spent in Veneto. Be seduced by Venice, with its spices, seafood, small bites, and spritz. Travel inland and fall in love with Verona, where risotto is made with Amarone and the taste of red wine lingers. Discover the Prosecco Hills, where the meat reigns and the vines are a gift. Climb to the Dolomites for apples, mountain game, and skies so blue they feel like forever. Learn to cook baccalà from Vicenza or Mantecato from Venice. Find your way to the true recipe for tiramisù—after all, it was born right here in Treviso.

In Veneto, polenta is made in many ways, either yellow or white, made as cake or simple fried, soft, or cut with a string. Cook with our spirit—making gnocchi, stirring risotto, and dreaming up cakes touched by the memory of Marco Polo's voyages. Take your place at our table, and taste the culture of a region where time is measured not in hours but in meals, memories, and stories.