Origin and History of Venetian cuisine traditional cooking 
"Giampiero Rorato, Origin and History of Venetian cuisine, Dario De Bastiani Editore, Vittorio Veneto, pp. 208. In this volume, Dario De Bastiani Editore (0438.388584), whose first edition, esautita already, was released on 1 mggio last with the daily of the North East "The Gazzettino" the author makes a meticulous historical research on the cuisine of the Venetian lagoon after the arrival of Paleoveneti, which occurred around the year one thousand BC, to continue then with a series of interesting information until the fall of the Venetian Republic in 1797. The story occupies the first hundred pages. From page. On page 101. 111 the author describes the main spices imported from Venice in its golden age, then follows a recipe book of great cultural interest as well as gourmet recipes with the ancient tradition of the lagoon, and then those "blinds" the Anonymous Venetian (end of XIV sec.) Master Martin, Christopher of Messisbugo, Bartholomew escape and Julius Caesar Tirelli. Follows, from page. On page 163. 201 is a traditional Venetian recipes, including pasta dishes, fish freshwater and sea, the cod, the dishes popular, meat and sweets, concludes an extensive bibliography. The book, lavishly illustrated with period images, contains historical information also represents a new and important reference point for anyone wishing to explore in depth the true story of the Venetian cuisine and its famous dishes. "
"Giampiero Rorato, Origin and History of Venetian cuisine, Dario De Bastiani Editore, Vittorio Veneto, pp. 208. In this volume, Dario De Bastiani Editore (0438.388584), whose first edition, esautita already, was released on 1 mggio last with the daily of the North East "The Gazzettino" the author makes a meticulous historical research on the cuisine of the Venetian lagoon after the arrival of Paleoveneti, which occurred around the year one thousand BC, to continue then with a series of interesting information until the fall of the Venetian Republic in 1797. The story occupies the first hundred pages. From page. On page 101. 111 the author describes the main spices imported from Venice in its golden age, then follows a recipe book of great cultural interest as well as gourmet recipes with the ancient tradition of the lagoon, and then those "blinds" the Anonymous Venetian (end of XIV sec.) Master Martin, Christopher of Messisbugo, Bartholomew escape and Julius Caesar Tirelli. Follows, from page. On page 163. 201 is a traditional Venetian recipes, including pasta dishes, fish freshwater and sea, the cod, the dishes popular, meat and sweets, concludes an extensive bibliography. The book, lavishly illustrated with period images, contains historical information also represents a new and important reference point for anyone wishing to explore in depth the true story of the Venetian cuisine and its famous dishes. "
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