Cucina del VenetoItalian cooking is really a patchwork of local and regional cuisines, all fiercely claiming to be the best in the country. Veneto cuisine benefits from the vegetables grown on the rich soils of its lagoons, and its fish, but the area also forms part of the polenta, beans and rice belt of Italy so these ingredients are more prevalent than pasta. In this book, Ursula combines over 75 authentic recipes from Venice and the Veneto with fascinating essays