The north-eastern corner of Italy, which consists of Veneto, Trentino-Alto Adige and Friuli-Venezia Giulia, is a land of multiple identities, quite distinct from the rest of Italy. This beautiful new book opens with a fascinating introduction to the landscape, climate, history and individual cuisine of each region, as well as an exploration into festivals and celebrations that take place, and the foods that accompany them. There is a guide to classic ingredients such as raddicchio Trevisano, white asparagus, Asiago cheese, fresh fish and shellfish, top-quality meats, Lamon beans, rice, polenta and world-famous wines, such as Bardolino and Prosecco. A collection of 65 authentic recipes follows, with chapters covering the full range of courses of the traditional Italian dinner table. Try dishes such as Crostini di Polenta con Funghi; Seppie con Nero (squid cooked in its own ink); Venetian Stuffed Duck; and Pear and Amaretti Tarts.