Venetian Republic CookbookFeaturing recipes, photographs, and bits of history, this book from Italian chef Nino Zoccali and his Greek wife Krissoula explores the culinary history and traditions of the former Venetian Republic lands. Venice, Venetian, Croatia, Greek Islands. Stunning food and location photography from around Venice, the Dalmatian Coast, and Greek Islands make this cookbook a must have for foodies and lovers of Mediterranean cuisine. Diverse offerings include:

Drizzle a bit over a warm bowl of pasta or a freshly tossed salad

acidity corrector

olea europaea (olive) leaf extract

A good choice for homemade gelato or ice cream

nourish and replenish skin during the night

May contain traces of soy

pinzimonio

a number of environmental factors contribute to the sweetness level

It possesses a lingering "medium" pepper that adds flavor and complexity without too much pepper

and the photographer for this book) brought her to his family’s hillside villa in Moneglia on the Mediterranean coast

This easy to use jar of grated bottarga

vegetable fiber