“A Table in Venice” by Skye McAlpine Takes You There
Yes, the region may be under lockdown, but our fascination with all things Venice isn’t.
The book’s preface titled “My Venetian Pantry” (her first must-have staple is amaretto biscuits) precedes six chapters such as “Sweet Breakfast Recipes,” “Recipes for a Venetian Aperitivo,” and “Fish and Game from the Venetian Lagoon.” Each recipe is accompanied by down-to-earth commentary to guide you through replicating some of Venice’s most renowned local specialties.
For example, she writes on page 69…
“No vendor at the market will let you take a bag of artichoke hearts home without pressing into your hands a bunch of fresh parsley to fry in the pan with them.” Expect this gesture to be accompanied with detailed instructions for how to best prepare the produce as well.
McAlpine also keeps it real.
A resident of Venice since the age of six, she suggests substitutions when needed. If a recipe calls for a certain type of radicchio that’s unique to the Veneto but hard to find elsewhere, she lets you know.
She writes on page 103, “If you can’t get hold of Tardivo radicchio, which can sometimes be tricky to source outside of Italy, then red chicory works well instead. It has a slightly different texture but a lovely, bitter flavor.”
Of course, the book sizzles with fabulous photography; however, it’s clear that the dishes are the star of the show. A photograph of “Gnocchi with cherry tomatoes and crab” on page 138, for example, shows the dish plopped on a plate without much overt styling.
The result? It’s not the cutlery, the plants in the background, or the vintage china you’ll want to stare at. Instead, like the towering campanile in Piazza San Marco, the Venetian foods dominate the table setting.