Prawns, prosecco and meatballs: recipes from a Veneto kitchen

The farmland of Venice’s mainland larder has its own rich culinary traditions mixing land and sea. Follow these recipes for a typical three-part mealWhen I say I am Venetian, most people think I am from Venice. As much as I like the idea of a life among crumbling palazzi and hazy canals, I am the sort of Venetian who grew up inland – in the countryside, on the periphery. Home for me is a village enveloped by miles of farmland. And though it might not stand comparison with the charms