Accompanied by gorgeous photography, this neat and tidy compilation of the best Venetian recipes would make a great gift for a foodie.
The stereotype dictates that ‘pasta’ and ‘pizza’ make up the entirety of the food scene right across the Italian peninsula. But this traditional view ignores the fact that Italy is comprised of 20 unified regions, each with their own culture and traditions. While there may be some food staples that reappear across the majority of the regions — olive oil comes to mind — the truth is the typical dishes of these areas are as varied as their dialects. There’s no single Italian cuisine, but a range of regional culinary practices influenced by everything from the local history to the surrounding landscape.
Located in the north-eastern Veneto region, Venice is geographically closer to Croatia, Slovenia, and Austria than it is to Sicily or Naples. In a modern metropolis you can find just about any cuisine you’re craving, but the floating city isn’t the best place for spag bol (neither is Bologna, but that’s another book review) or Neapolitan pizza. As Laura Zavan’s Venice: Cult Recipes shows, the tourist hotspot is typically home to delicacies like baccalà (dried cod) — not to mention a selection of other fish — Baked Pigeon Soup (page 142), and polenta. As a northern city, Venice has historically utilised rice to master il risotto (page 124) rather than relying on wheat for pasta, like its southern counterparts. That said, this wonderful cookbook does feature a recipe for Fresh Homemade Pasta (page 90). What isn’t surprising is that most of the sauce recipes show off Venice’s natural love affair with seafood: Bigoli in Anchovy Sauce (page 92), Spaghettoni with Scampi (page 96), and Cuttlefish Ink Gnocchi (page 120).
As a pocketsize version, this edition can be tricky to read with the ultra-small text. But that doesn’t take away from the beauty of the book itself or the wealth of information within. The matte pages contain gorgeous food and travel photography by Grégoire Kalt, while the hardcover is a sophisticated mint with gold foil, making it ideal for a coffee table book or gift. The primary focus is of course the long list of recipes, but within you’ll also find an exploration of areas of this famous city, along with its culinary traditions and institutions.
Pasta Con Le Vongole/Pasta With Clams (page 94)
Having tried and failed to execute the perfect spaghetti con le vongole in the past, I was delighted to give this recipe a go. It asks for many of the usual suspects: garlic, olive oil, parsley, and of course the clams. But the key difference between this recipe and others I had tried was the amount of wine. This recipe requires a more generous 125mls, which resulted in a much richer flavor. I added in some cherry tomatoes because I had them lying around, and this dish was a crowd-pleaser — even among those who aren’t seafood crazy. The main flavour notes are the wine, garlic, and olive oil, with the delicate addition of the clams, so it was perfect for the Italian tradition of la scarpetta or scooping up the sauce with a piece of bread.
Peperonata/Stewed Capscium (page 228)
‘Delicious, quick, easy, summery, and full of flavour’ was what I jotted down while tasting this peperonata. I was surprised to see this recipe in a Venetian book as it’s much more reminiscent of the Mediterranean dishes I would have come across in my Calabrese grandmother’s kitchen. But the author explains that it’s also a go-to at the Venetian restaurant La Zucca, and is a particular favourite in the warm months when the peppers are in season. I added in some potato to make this more filling, and it was divine served with a crusty piece of bread.
Bussolai o Esse/Venetian Biscuits (page 242)
If you’re a fan of lemon in your desserts, this recipe is a must. The dough for these biscuits is simple to make, and shaping the biscuits themselves is easy once you get the hang of it. I did find the instructions for shaping a little tricky to follow, but once I could envision what the author was instructing, it took less than 10 minutes to get them in the oven. They last for three weeks in an airtight container, so this could be a good dessert to make ahead of time, a wonderful complement for a brunch or breakfast, or even an impressive edible gift.
Reviewed by Vanessa Elle
Instagram: @vanessaellewrites
The views expressed in this review belong to the author and not Glam Adelaide, its affiliates, or employees.
Distributed by: Murdoch Books
Released: February 2025
RRP: $29.99
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