Venetian Cicchetti – the Cookbook

Cinnamon and Salt photographed at Palazzo Ca’nova

A plate of sarde in saor

A Venetian fisherman in Burano

Fresh scallops, photographed on the terrazzo floor of the apartment

The first thing I do when I arrive in Venice? I head out for a glass of wine and a plate of sarde in saor. The sweet and sour preparation of sardines – often served on a slice of bread as a cicchetto – makes for a perfect introduction to the unique flavors of Venetian cooking.

Considering my love for bàcari, the backstreet bars where Venetians stop for ombre and cicchetti, I was overjoyed when Emiko Davies stayed at Palazzo Ca’nova while researching her latest cookbook.

Cinnamon and Salt: Cicchetti in Venice (Hardie Grant Books) is Emiko’s fifth Italian cookbook and her first about Venice. It is a great pleasure that some of the recipes in the book have been tested and photographed at the Lipparini apartment of Palazzo Ca’nova.