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Veneto

Risotto with Red Radicchio from Treviso

Although the cuisine does differ from one province to another, the food of the region is based on some common ingredients: ricevegetables and especially polenta
Polenta, particularly loved by the natives of Veneto, is prepared and eaten with meat, fish or cheese. Beans from Lamon (province of Belluno) are a typical product of the area, as is asparagus from Bassano del Grappa, the celeriac of Verona and the red radicchio of Treviso, which has become a universal ingredient even outside Treviso. 
Another specialty of this province is the soapa calda, a warm soup with pigeon and chicken; in the nearby areas of the Alps you can also have mushrooms and roe deer, while the Asiago Plateau is well-known for its cheese
In the lagoon, on the other hand, it's seafood.
Among the typical dishes of the area are risotto with scallopsscampi and cuttlefishsaor (sardines marinated with vinegar and onions), dried salt cod or Vicenza-style codStewed eel (bisato) is a Venetian specialty. 
There are many typical desserts, including fritterszaletti (polenta cookies), Carnival galani (pastries) and the pandoro from Verona that later became renowned nationally. 
Veneto also boasts an extensive and valued production of red and white wines, including Amarone di ValpolicellaBreganze BiancoBardolino and Soave, to mention but a few. Raisin wines are best represented by the Recioto di Soavesparkling wines (spumante) are also a favorite , in particular Prosecco from Conegliano-Valdobbiadene. The production of grappa is remarkable in Bassano del Grappa and in Conegliano.