Veneto, a colourful planet full of flavour
Venetian cuisine represents a journey as long as the history of Venice, in which talents, traditions, products, flavours and raw materials have met, giving life to masterpieces, such as Tiramisù, Pandoro, Prosecco and spritz, of worldwide fame.
Each province will surprise you with the variety and simplicity of its food. One above all, polenta, the iconic dish, which can be eaten alone or with meat, liver and cod stews.
Have a 'cicheto', a kind of appetiser accompanied by good wine or spritz, invented here a hundred years ago. Among the first courses not to be missed are bigoli, rough spaghetti with a hole, from the dialect word 'bigat' (caterpillar), or a 'risi e bisi' with vialone nano, a typical local rice.
Move on to 'fegato alla veneziana' (Venetian style liver), one of the city's famous dishes, horse filet, liver sausage (figalét), 'sopa coada' (broiled soup), a delicious pigeon pie, or the 'spiedo d'Alta Marca', from the Treviso area.
For fish, try 'baccalà alla Vicentina', the mainstay of Veneto cuisine, 'bisato in tecia' (pan-cooked eel), but also sarde in saor (sardines with flavour) and folpi (octopus).
Take a bite of Asiago or Fior delle Dolomiti with a slice of prosciutto veneto berico Euganeo and a small plate of white asparagus from Bassano del Grappa and red radicchio from Treviso, and approach the dessert trolley: among all, Tiramisù, originally from Treviso, and Pandoro, soft and buttery, which traces its origins to Verona from a very old cake.
Finally, ask us about the wines of the Veneto, another planet on the many roads dedicated to them, from the whites Prosecco and Soave, to the prized reds such as Recioto and Amarone.
Would you like something else? Certainly, a grappa, of which the region is a leader in its production.
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