The average visitor's knowledge of Venetian life is practically non-existent. Local and traditional cuisine has, if possible, been even more neglected, elbowed out by fast-food 'restaurants'. This book aims to make a real contribution to the survival of Venetian civilisation, by revisiting the cuisine of the Serenissima Republic with precise and accurate recipes that are wholly faithful to the originals, with also a little local history and philology thrown in. From among the various recipes presented in a clear and lively way, the readers cannot fail to be tempted by some of them. The variety and tastiness of these recipes, almost all of which date from olden or even ancient times, make them full of delightful surprises.
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