Through recipes, stories, and photographs, Cinnamon and Salt: Cicchetti in Venice: Small Bites from the Lagoon City invites readers to immerse themselves in the vibrant food culture of Venice, specifically its beloved cicchetti (pronounced chi-ke-tee): small, flavorful morsels that have been a way of life for Venetians for centuries. Traditionally enjoyed with a glass of wine while strolling through the city’s backstreets and canals, cicchetti represents a deeply rooted tradition of social eating in the lagoon city.
The book delves into Venice’s multicultural history, from its time as a wealthy spice emporium to its role as a powerful maritime nation, and explores its unique cuisine. It features nearly sixty recipes, including both classic and modern interpretations of Venetian favorites, such as creamy whipped cod on polenta, legendary fried meatballs, sugar-coated fritters, and lagoon specialties like soft-shell crabs and baby artichokes. Complete with a foreword by Venice historian Rosa Salzberg, this book offers helpful tips like the art of frying and the proper way to stir polenta.
Shortlisted for Best International Cookbook at the Guild of Food Writers Award 2023 and longlisted for the Andre Simon Award, Cinnamon and Salt captures the magical essence of Venice’s bà cari culture in every recipe.
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