Updated: Sep 11, 2020
Do you already know the specialties of Venetian cuisine? Here are the most delicious local products.
A theater of different dominations, Veneto is a region rich in nuances, contrasts and diversity. It is an extraordinary territory with a multifaceted soul that is also reflected in its eclectic food, which alternates dishes of meat with fresh and saltwater fish, a reflection of the many corners of a territory that lies between coastal stretches and lagoon areas, inland and mountainous areas. The region includes cities like Verona, where the Adige River flows, fertile Treviso, which is not far from the Piave River, romantic Venice with its Lagoon, and austere Padua, in the heart of the region, between the Euganean Hills and the Po Valley. Whichevery city you choose for your itinerary, find time for a gastronomic stop and treat yourself to a moment of relaxation in the name of taste with the many local delicacies.
What to taste during your holiday in the Veneto Region
An ancient product of Italian tradition, common to all the regions of Northern Italy. In Veneto it holds a place of honor in many typical dishes such asPolenta e Baccalà (polenta with cod), traditional to Venice or Vicenza, Polenta e Schie(polenta with small lagoon shrimps), Polenta e Spezzatino di musso(polenta with donkey stew)...
It is prepared with cornflour and has been the main food for many families in inland Venice for centuries.
The putana cake take this name from the venetian dialect word putèi, that means children because it was mosty prepared for a genuine breakfast. It was a leftover recipe, born from the need to reuse scraps of bread. Crust and crumbs are soaked in water or milk, then mixed with raisins, pine nuts, citrus zest and liqueur.
Pan co a suca – Pumpkin bread
This sweet bread, prevalent in the province of Treviso, is made from wheat flour and pumpkin pulp. It comes in different shapes, from loaves to mini rolls, and there is also a loaf pan version. Pan co l'ua (bread with raisins), whose history is rooted in old country traditions, is also a Veneto favourite.
Thanks to their ability to remain fragrant for a long time, these biscuits were taken onto
Venetian fishing vessels, to be consumed during long journeys. Venetian baicoli are made from simple ingredients: sugar, butter, flour, baking powder, egg whites and milk. The best way to enjoy these biscuits is to use them as a teaspoon with sweet creams like zabaione, or to soak them in vinsanto or tea.
Very popular with the noble families of Vicenza, these biscuits become soft quickly when soaked, which is where their name comes from - the word pandolo in Vicenza, in fact, means "crooked". They are prepared with flour, butter, sugar, eggs, milk, yeast and a pinch of salt. You can taste these traditional biscuits around the city of Vicenza, in Schio or Malo.
Bigoli – Venice's Pasta
A type of spaghetti made with soft wheat and water. Bartolomio Veronese, a master pasta maker from Padua, designed a bronze extruder to make bigoli, and the machine soon became known as a bigolaro. Bigoli are usually served with duck or goose sauce, a classic tomato sauce, or anchovies, all rigorously local. In Venice, the typical recipe is Bigoli in salsa, with a sauce made of garlic, olive oil, onion, parsley and anchovy fillets.
Gnocchi – The northern recipes
There are many regions that contend the original segret of this preparation, including Veneto, which boasts two original recipes for gnocchi (dumplings). First of all, the dumpling hut, a typical Veronese dish made from water and flour and seasoned with Alpine butter, then gnocchi sbatui, or "beaten", a term that recalls the gestures of housewives as they prepare the gnocchi dough. Potatoes were added to the recipe later in history. A popular way of serving gnocchi in the Vicenza area is with cinnamon and sugar.
Tortellini from Valeggio
The best Tortellini are made in Valeggio sul Mincio. Egg pasta is cut into circles and then stuffed with beef, pork, chicken, celery, carrots, onions cooked in Bardolino wine and, in some cases, breadcrumbs. The circles are then closed and knotted like a handkerchief. Tortellini are usually eaten in broth or served with melted butter, sage, and a generous handful of Grana Padano Dop cheese.
One of the most representative vegetables of the region, this chicory is characterized by an intense red color that alternates with white streaks. There are two main types: early, which has wider leaves and is less prestigious, and late, the most sought-after, with long, slender leaves and a lovely delicate flavour.
The undisputed queen of local Venetian sausages, the luganega is made from pork meat and fat that is typically rolled into a spiral. Even though its origin is unsure – some say it comes from Basilicata - it is one of the most consumed and appreciated products in the Veneto region.
Jujube from the Colli Euganei
The fruits of the homonymous tree are scarlet, sweet-tasting and have quite a thick peel; they are also full of vitamin C. The jujube tree grows well in the calcareous soil of the Euganean Hills and its fruit is used to make Brodo di Giuggiole (Jujube juice), a typical liqueur from Arquà Petrarca.
Fruit, mustard and sugar: these are the ingredients of Vicenza mostarda, with its traditional yellow color and pungent flavor. Mostarda accompanies various types of food, for example Asiago cheese, the perfect apetizer around the city of Palladio.
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