Typical dishes of the Veneto region

Over the years, the Veneto region has been influenced by its capital city, Venice.
Whatever arrived at the port of the canal city would spread toward the mainland.
Corn was one of the foods that the people of Veneto were among the first to eat in the Italian Peninsula,
which is why polenta remains popular there to this day.
Veneto combines the Dolomite Mountains, the fertile Po Valley, and the Venetian Lagoon,
making its cuisine incredibly diverse.
You’ll find poultry dishes, fish, and organ meats like Fegato alla Veneziana (calf liver with onions),
or Brodeto (the local fish soup).
The inland area is well-suited for vegetable farming,
with the most famous being Radicchio (the local chicory).
In cheese production, Veneto takes pride in its local Asiago cheese.
Gnocchi is a well-known dish from Verona, Pandoro is a typical cake,
and the digestif drink Grappa originates from the town of Bassano del Grappa.

Risi e Bisi

It has yet to be decided whether it’s a soup or a rice dish, but it is a particularly well-known dish in spring, when peas – a key ingredient – are at their peak.
A light and excellent first course, which is historically said to have originated in Venice.
On its holiday, April 25th, the Doge – the ruler of the city – would be served an honorable portion of Risi e Bisi.

Sarde in Saor

A Venetian classic: sardines fried in a pan, served with onions cooked in vinegar and a touch of pine nuts – sometimes also with raisins.

Baccala' alla Vicentina

A world-renowned dish, whose name reveals its origin – the city of Vicenza.
It is traditional yet relatively simple: fish oven-baked slowly with the addition of milk.

Gnocchi alla Veronese

The gnocchi tradition in the city of Verona spans many years. This dish also leads the city’s carnival parades, commemorating the great revolt of the 16th century and the distribution of simple ingredients to the people, from which they made gnocchi. While gnocchi is popular throughout Italy, Verona offers a slightly different version: meat is added and baked together with the gnocchi in the oven.

Tiramisu

One of the most famous Italian desserts. While there is some debate over its origin (Veneto or Siena), the dish—whose charming literal meaning is “pick me up”—is a heavenly delight to end a meal with.

Casunzei Ampezzani

These are the ravioli of Veneto, and they can be recognized first and foremost by their unique name. They originate from the Dolomite mountains of the region. Filled with beetroot, they are served with a butter and Parmigiano cheese sauce.

Risotto al Radicchio

Treviso radicchio is a globally renowned vegetable, and its combination with northern Italy’s risotto delivers a surprisingly rich flavor. It is highly recommended as an authentic local dish of the region.