Author: Alessandra Dammone
Photographer: Colin Dutton
Traduttore: Richard Sadleir
Venetian patisserie - Pasticceria veneziana
There are the bussolai buranelli, pandoro, castagnole, fritole, galani, fave dei morti, tiramisù, zaleti and the dolce del Santo. The confectionary of the Veneto region is made with few ingredients, all of them of very high quality, at times a bit rustic and completely void of any artifices, just like its inhabitants who are concrete and punctual. The book describes all this universe of stories and flavours, legends and myths which are often completely unknown and accompanies them with a narration and photographs which go straight to the heart.
Language: Bilingual Italian and English
Format: Hardback, 17x24cm, 192 pages