The Venetian liver, sardines in saor, cuttlefish with ink, rice and peas, musetis with horseradish, or the creamed cod ... all of these are resonant names from Venetian cuisine, which has become well-known, beloved, and famous far beyond the borders of the Serenissima. Venetian cuisine rightly belongs to the great regional cuisines of Italy. However, unlike most other regional cuisines, it is not solely based on local ingredients but also incorporates many exotic elements as traditional. So what defines this unique style, how did it come about, and why has it inspired and influenced so many neighboring regional cuisines? The author embarks on a quest in this book to trace the roots of a cuisine that effortlessly and with seemingly natural ease creates a bridge between East and West. The quest.