venice polpo cookbook

I received Polpo: A Venetian Cookbook (of Sorts) as a birthday gift, and from day one, I fell in love with it.

The story behind it, Russell Norman’s personality, and the fact that most recipes don’t have more than 10 ingredients (all relatively easy to find, even if you don’t live in Italy) are the main reasons why I think it’s a fantastic cookbook.

For someone like me, with an undeniable passion for Venice and its cuisine, it was the most fitting gift I could have possibly received.

Polpo by Russell Norman

Despite not being a fan of seafood, I absolutely adore the Venetian cuisine. If you’ve read about me you’ll know that I love to show you how to eat like a local in Venice.

polpo book 1

Here I want to pay a tribute to Russell Norman, the author of this book, as he was a British restaurateur who also had a deep love for Venetian food culture.

From my first read, I felt an instant connection with his style of travel and exploration, particularly his focus on the unique interplay between food, place, and ritual that makes Venice so special.

Through the book, you’ll discover how Norman’s love for Venice and its cuisine inspired him to open the first Venetian bacaro in London.

This cookbook is an authentic journey into the simple yet flavorful Venetian cuisine, making it a perfect read for anyone who loves Italian food and wants to learn (and practice) cooking Venetian dishes.

+ See the book on Amazon

The Meaning of “Polpo”

The word “polpo” means octopus in Italian. The decision to name his restaurant Polpo comes from the popular cicchetto of small octopuses often found in traditional Venetian bacari.

polpo book main

The bacaro concept—offering simple food in an unpretentious setting—was brought to London with Norman’s restaurant and has been beautifully translated into the recipes and ethos of this cookbook.

Exploring the Book

The book Polpo is not just a cookbook; it’s a journey into the heart of Venice’s local life, with small daily rituals made of bites of food and glasses of Spritz enjoyed along the fondamenta and in the campi of the city.

polpo book 3

The photographs immerse you in the most authentic parts of Venice—bustling markets, winding canals, and intimate dining spaces with dim lighting and dark interiors that define the city’s unique dining experiences.

The book is thoughtfully organized, with chapters dedicated to cicchetti, breads, fish, meat, vegetables, desserts, and drinks. Each section offers a curated selection of recipes that are easy to replicate while staying true to Venetian food traditions.

  • The cicchetti section: showcases iconic recipes like sarde in saor, baccalà mantecato, arancini, and various wraps that make excellent appetizers year-round.
  • The bread section: provides guidance on making pizza dough, topping bruschetta, and creating fillings for delicious panini.
  • The fish and meat sections: showcase some of Venice’s most beloved dishes, such as cuttlefish in its own ink, fritto misto, fegato alla veneziana, and polpette.
  • The dessert section: includes classics like tiramisù and other sweet treats such as esse biscuits.

The good news? There’s also a section dedicated to drinks. Whether you’re craving a perfect Spritz or a Bellini cocktail, this cookbook has you covered!

A standout feature is the gazetteer at the end of the book. This invaluable section lists Russell Norman’s favorite places to eat and drink in Venice.

Like me, the author is eager to share one of the city’s most precious offerings: insider tips for experiencing Venice’s food scene like a local.

+ See the book on Amazon

To wrap things up

Polpo: A Venetian Cookbook (of Sorts) is more than a collection of recipes; it’s a love letter to Venice, its food, and its culture. Russell Norman’s deep respect for the city and its culinary traditions shines through on every page.

As someone with a profound love for Venice, this book feels like a comforting refuge when I start missing the Lagoon city and its incredible food—dishes I can now recreate in my own kitchen.

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