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Husband and wife team Giancarlo and Katie Caldesi have dodged the tourists, drawing inspiration from less obvious areas of Italy's magical city. Try some hot polpette (salty pork rissoles) or sarde in saor (marinated sardines) with a glass of wine with friends. The traditional Venetian pasta, bigoli, served with a delicious fresh fish salsa is a signature dish that you’ll cook time and time again. And the sweet frittelle, fried dumplings filled with custard, are bound to become an instant hit.
Hardback, 272 pages, 222x179mm
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