Adriatico Recipes and Stories from Italy’s Adriatic Coast by Paola Bacchia

The food of Italy’s eastern coastline mirrors the memories and traditions of peoples past and present who have lived on the shores of the Adriatic. Local ingredients reflect the climate and terrain. Naturally, seafood in abundant, as well as an array of incredible pasta, rice, polenta and meat dishes.

The Adriatic coastline runs from the heel of the boot-shaped peninsula at the Ionian Sea, through Puglia and Venice, to the northern waters of the Gulf of Trieste on the border with Slovenia. Along its length are rugged rocky coast lInes, sandy stretches of beach, lagoons and wetlands. Spindly wooden fishing piers, white washed walls, colourful villages and sea-facing piazzas dot the 1,200-kilometre coastline with a rich history touched by Etruscan, Greek, Roman, Venetian and Austrian populations.

In Adriatico, join Paola on a beautiful journey as she travels the length of this relatively unexplored coastline, to find ancient food traditions still thriving.