'The Food and Cooking of Venice and The North-East of Italy.' A fascinating introduction explores the geography, climate and history of Veneto, Terntino-Alto Adige and Friuli-Venzia Giulia, the local cuisines, festivalts and regional ingredients. Wonderful regional classics are included, such as Doge's Soup from Venice, Gnocchi in the Style of Vicenza, Stuffed Savoy Cabbage Bundles from Friuli-Venzia Giulia, and Fillet of Beef with Shallot Vinaigrette Trentini-Alto Adige.