What to eat in Veneto: products and dishes from regional tradition

Do you already know the specialties of Venetian cuisine? Here are the region’s most delicious 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, reflected in its eclectic food culture, which alternates meat dishes with freshwater and saltwater fish, mirroring the many corners of a land that lies between coastal stretches and lagoon areas, inland plains and mountain regions.

The region includes cities like Verona, where the Adige River flows; fertile Treviso, not far from the Piave; romantic Venice with its Lagoon; and austere Padua, in the heart of the region, between the Euganean Hills and the Po Valley.

Whichever city you choose for your itinerary, make time for a gastronomic stop and treat yourself to a moment of relaxation in the name of taste, discovering the many local delicacies.

What to taste during your holiday in the Veneto Region

Polenta

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 as Polenta e Baccalà (polenta with cod), traditional in 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.

Putana Cake

Putana cake takes its name from the Venetian dialect word putèi, meaning “children”, because it was mostly prepared for a genuine, simple breakfast.

It was originally a leftover recipe, born from the need to reuse scraps of bread: crusts 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), rooted in old country traditions, is also a Veneto favorite.

Venetian Baicoli

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 them is to use them as a teaspoon with sweet creams like zabaione, or to soak them in vinsanto or tea.

Pandoli Schio

Very popular among the noble families of Vicenza, these biscuits become soft quickly when soaked—hence their name, since pandolo in Vicenza 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

Many regions contend the original secret of this preparation, including Veneto, which boasts two original recipes for gnocchi.

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 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.

Radicchio trevisano

One of the most representative vegetables of the region, this chicory is characterized by an intense red color alternating with white streaks.

There are two main types:

– Early, with wider leaves and less prestigious;

– Late, the most sought-after, with long, slender leaves, and a delicate flavour.

Luganega

The undisputed queen of Venetian sausages, made from pork meat and fat, typically rolled into a spiral.

Even though its origin is unsure—some say it comes from Basilicata—it is today one of the most consumed and appreciated products in the Veneto region.

Jujube from the Colli Euganei

The fruits of the jujube tree are scarlet, sweet-tasting, with a thick peel and rich in vitamin C.

The tree grows well in the calcareous soil of the Euganean Hills, and its fruit is used to make Brodo di Giuggiole (jujube liqueur), a typical specialty from Arquà Petrarca.

Vicenza mostarda

Fruit, mustard and sugar: these are the ingredients of Vicenza mostarda, recognizable by its traditional yellow color and pungent flavor.

Mostarda accompanies various types of food, for example Asiago cheese, the perfect appetizer around the city of Palladio.

Our traditional food is only one of the many reflections of the historical, cultural and artistic heritage that lives and breathes within our Palladian Lands of Beauty.If you wish to truly step inside, here below you’ll find the passage that continues your exploration

in the Palladian Lands of Beauty

Discover Palladian Routes  

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What to eat in venice

The Veneto wine production area

Article updated in 2026