Nino Zoccali lives in Australia, and with his wife he owns and operates two of Australia’s most loved Italian restaurants: The Restaurant Pendolino and La Rosa The Strand. His love of Italian food comes from his father, a first-generation, Italian migrant. Nino’s fascination with Venice goes back to when he visited when he was 21. In the Venetian Republic Nico presents dishes steeped in history from the days when Venice ruled the waters of the Mediterranean. Nino focuses on four key regions of the Venetian Republic: Venice and the lagoon islands, the surrounding Veneto, the Croatian Coast and the Greek Islands.
Venetian Republic is a stunning cookbook, that also is infused with history and gorgeous photography. It’s a beautifully designed book, and one that would look good on any coffee table. But you will want to have this cookbook in your kitchen, as the recipes are delicious! Stand out recipes for me are: Roasted Venetian Duck and Prunes with Potato and Zucchini Torta, Drunken Spatchcock and Mountain Mushroom Fricassee with Read Corn Polenta, Veronese Beef and Cherry Pastissada with Celeriac and Pancetta Gratin, Braised Pag Lamb Shoulder with Olive Oil Mashed Potatoes and Grilled Baby Leeks and Dubrovnik Rose Liqueur, Ricotta and Almond Crepes and Candied Rose Petals.
Venetian Republic is a cookbook to savour, and I love the diversity of the food within its pages. I predict this cookbook will be a favourite for many years to come.
Reviewer: Iain McKenzie
Published by Murdoch Books