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Ligabue Magazine n° 74
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The simple flavours of the Cooking of the Doges

Text by:
Ranieri Da Mosto

Images:
Mirko Lion

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* Digital versions from no. 1 to no. 57 are obtained from a scan of the magazine. May therefore present the imperfections in the display of text and images.

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The character of the people of the Veneto - their naturalness and simplicity, their inborn kindness and sense of balance, their freedom-loving serenity, their considerable strength of mind tried and tested by great adversities - is well reflected in their gastronomic traditions too, traditions which encourage natural tastes and simple preparation procedures and which avoid complicated dishes in which the addition of herbs, spices and sauces is often random and confused.
The cooking of the region is modern in its own way, and bases its neturalness on a serious view of life in which it is necessary to make an effort in order to achieve, to earn before spending. Modern in the sense that "risi e bisi" is modern - that famous dish, more soup than risotto, which was the traditional fare for the Doge of Venice and the principal officers of the Republic on April 25th., St. Mark's Day.

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