SHORTLISTED FOR THE GUILD OF FOOD WRITERS AWARDS 2023
Cinnamon and Salt is a collection of recipes, stories and photographs that invites you to beautiful Venice through its beloved cicchetti.
Cicchetti (pronounced chi-ke-tee) are little morsels; think of them as appetisers, aperitivo or hors d’oeuvres – but cicchetti are undeniably, distinctly Venetian and a delicious nod to Venice’s casual way of life.
In Cinnamon and Salt, Italy-based food writer Emiko Davies delves into the rich, multicultural history of Venice and its unique cuisine, detailing more than sixty classic and modern recipes, from fried to sweet and from small plates to drinks.
Try sweet and sour radicchio, the legendary fried meatballs, or creamy whipped cod on squares of polenta. Indulge in Venetian soft-shell crab before moving on to rose petal jam and sugar-coated fritters. You’ll even find recipes for a spritz, a Bellini and a thick hot chocolate, and be let in on the secrets to creating your own authentic cicchetti.
In Cinnamon and Salt, Italy-based food writer Emiko Davies delves into the rich, multicultural history of Venice and its unique cuisine, detailing more than sixty classic and modern recipes, from fried to sweet and from small plates to drinks. Cicchetti (pronounced chi-ke-tee) are little morsels; think of them as appetisers, aperitivo or hors d'oeuvres - but cicchetti are undeniably, distinctly Venetian and a delicious nod to Venice's casual way of life.
'An enticing collection of Venetian snacks, traditional and modern, sweet and savoury, and a portrait of the city, its past and its present.'
– Jill Norman, award-winning food writer and editor'A glorious book on
cicchetti, the small plates and snacks for which Venice is famous. It’s almost as good as being there.'
– Diana Henry, award-winning food writer'This is a transportive cookbook that shows how food can help us understand the heart and soul of a city.'
– Hetty McKinnon, cookbook author, food writer and publisher of Peddler Journal'The way Emiko expertly weaves history and story into her food is pure magic.'
– Julia Busuttil Nishimura, best-selling author, cook and teacher'I truly love the beautiful simplicity of these recipes and the thoughtfulness behind taking one ingredient and enhancing and improving it with minimal accompaniments.'
– Jill Bernadini, food blogger
