Venetian Republic by Nino Zoccali

Venetian Republic by Nino Zoccali

Recipes from the Veneto, Adriatic Croatia and the Greek Islands.

‘Part culinary journey, part cookbook, rich and evocative recipes and stories from one of Australia’s most awarded chefs and restauranteurs.’

This delightful cookbook takes us on an armchair journey through the Veneto with gorgous images and delicious recipes. It’s full of recipes we know and many we may not unless we are well versed the history of these lands.

We caught up with Nino on the release of this fabulous book.


What couldn’t you live without in the kitchen?

Premium extra virgin olive oil. And salt!


What is your most memorable meal and why?

Shallow fried live moecche (soft shell crabs) followed by risotto di g’o (small lagoon fish risotto) at Trattoria al Gatto Nero on the island of Burano in the Venetian Lagoon. The food here completely captures the essence of great Italian cooking: super regional produce cooked with elegant simplicity and extraordinary flavour.


What’s your worst kitchen disaster?

Many years ago, I was employed to head the kitchen team to open Otto Ristorante Italiano at Woolloomooloo Wharf in Sydney. On day one, with a full restaurant, we were about to serve the first meal when the fire alarm went off and the kitchen was completely saturated in dirty brown fire service water. We obviously couldn’t serve anyone anything from the menu that day. We put some complimentary food platters together for the restaurant patrons and then had to simply clean down, get the fire issue sorted and start prepping everything from scratch all over again for the dinner service.


What would you want to eat for your last meal?

Pendolino handmade ravioli with a bottle of Giacomo Conterno Monfortino Barolo Riserva – anything more than 10 years old.


The great coriander debate  – yes or no?

Yes, but not in Italian food.


‘Images and Text from Venetian Republic by Nino Zoccali. Food photography by Alan Benson, location photography by Andrea Butti. Murdoch Books RRP $49.99’.

Pumpkin and Ricotta Gnocchi with Black Truffle, Burnt Butter and Parmigiano Reggiano by Nino Zoccali
Braised Pag Lamb Shoulder with Olive Oil Mashed Potato and Grilled Baby Leeks
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