Date of publication August 9 2017
Reviewer Megan Stuart
Take a trip to Italy, via this beautiful book, to the farm lands and kitchens near Venice. The food is simply Italian and has evolved through three generations. Note the history of the chicken liver risotto on page 58.
The book is also part family history as recipes from the grandmother are explained. See the crumbly Easter cake for an insight into life where communal baking was done twice a month.
Part 2 of the book looks at a modern Venetian kitchen where simple elegant recipes (hard boiled eggs with anchovies) and beautiful radicchio & Italian sausage lasagne are given.
Part 3 of the book has recipes for preserves such as green fig vanilla jam and tomato sauce with basil and garlic.
What a cuisine to grow up with and how generous to share the history and the recipe.