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Veneto

Veneto is one of the 20 regions of Italy. Its population is about five million, ranking fourth in Italy. The region's capital is Venice while the biggest city is Verona.

Featured Dishes from Veneto

Torta mantovana

Torta mantovana

Cake with lemon zest, almonds and pine nuts

Baicoli

Baicoli

Thin biscotti cookies, serve with hot chocolate, coffee, sweet wine, zabaione, marsala, spice tea, egg nog

Brazadela

Brazadela

A simple cake or sweet bread made with butter, vanilla, lemon peel

Bussolà

Bussolà

Ring-shaped cookies or cake

Castagnole

Castagnole

Carnival fritters

Galani

Galani

Angel wings pastries, made with thin fried sheets of sweetened dough, common during Carnival

Nadalin

Nadalin

Star-shaped Christmas cake

Pandoro

Pandoro

Sweet yeast bread or cake, served during Christmas and New Year

Pevarini

Pevarini

Cookies made with honey, cinnamon, black pepper, nutmeg

Pignoli

Pignoli

Pine nut cookies

Polenta e osei

Polenta e osei

Sweet version: spongecake with a layer of hazelnut butter cream, filled with chocolate and hazelnut buttercream, and topped with marzipan

Spongata

Spongata

Cake filled with dried fruit, nuts and honey, common during Christmas

Tiramisu

Tiramisu

Coffee-flavored dessert made with ladyfingers and whipped mascarpone cheese

Torta mantovana

Torta mantovana

Cake with lemon zest, almonds and pine nuts

Zaleti

Zaleti

Small yellow cornmeal cookies with lemon zest, dried fruit, traditionally diamond-shaped

Amarone della Valpolicella

Amarone della Valpolicella

Dry red wine made from Corvina and Rondinella grapes

Bardolino

Bardolino

Colli Euganei

Colli Euganei

Conegliano Veneto

Conegliano Veneto

Custoza

Custoza

Grappa

Grappa

Macchiatone

Macchiatone

Espresso topped with foamed milk

Prosecco

Prosecco

Recioto

Recioto

The sweet red dessert wine Recioto della Valpolicella was awarded its own separate DOCG status in 2010 and has been the style historically associated with the region. The name recioto, also made in neighbouring Soave and Gambellara regions with their own DOCG designations, comes from the local dialect recie meaning ears, and refers to the extending lobes that appear as ears at the top of a grape cluster. The exposed grapes on the ears usually receive the most direct sunlight and become the ripest grapes on the cluster. Historically, these very ripe ears were picked separately and used to make very rich, sweet wines. Today the method for making recioto has evolved to include the use of whole grape clusters. Grapes destined for Recioto della Valpolicella are often grown in the most ideally situated hillside vineyards. Recioto can trace its origins to winemaking techniques of the ancient Greeks; the grapes are taken to special drying rooms where they are allowed to desiccate, concentrating the sugars inside the grape. While recioto is typically sweet, with high levels of residual sugar, the must can be allowed to ferment completely dry. Often producers will label this wine as Amarone, but they may also choose to produce it as Valpolicella DOC wine or even an Indicazione geografica tipica (IGT) table wine if they choose to use grape blends outside the DOC requirement. Some producers are experimenting with international varieties and producing dry Amarone style wines from grapes such as Cabernet Sauvignon.

Sgroppino

Sgroppino

Mixed drink made with lemon sorbet, prosecco and vodka

Soave

Soave

Valdobbiadene vino

Valdobbiadene vino

Valdobbiadene sparkling wine

Valpolicella vino

Valpolicella vino

Agnolini

Agnolini

Pasta filled with a mixture of salami, beef, veal, pork, chicken, commonly served in broth (agnolini in brodo)

Anatra ripiena

Anatra ripiena

Braised or roasted duck stuffed with mixture of minced pork, soppressa, bacon, white wine, Parmesan cheese, breadcrumbs, herbs and spices

Baccalà alla vicentina

Baccalà alla vicentina

Creamy stewed stoccafisso (dried cod) with onions, anchovies, parmesan cheese, parsley, serve with polenta or bread

Bigoli con l'anatra

Bigoli con l'anatra

Bigoli pasta with minced duck ragù

Bigoli in salsa

Bigoli in salsa

Bigoli pasta in a sauce with onions and sardines

Capesante alla veneziana

Capesante alla veneziana

Pan-fried scallops with garlic, white wine, olive oil and parsley

Cappone ripieno

Cappone ripieno

Stuffed and roasted capon, stuffed with giblets, ground meat, sausage, vegetables, chestnuts, hard boiled eggs

Capretto al forno con patate

Capretto al forno con patate

Roasted kid goat with potatoes, common during Easter

Cevapcici

Cevapcici

Minced meat sausages, serve with chopped onions, kajmak, ajvar, as a sandwich on flatbread

Coniglio arrosto

Coniglio arrosto

Cozza di Scardovari

Cozza di Scardovari

Mytilus galloprovincialis mussels, reared in the lagoon of Sacca degli Scardovari, Veneto, Italy

Cuttlefish

Cuttlefish

Fagioli alla veneta

Fagioli alla veneta

Borlotti beans in a dressing made with olive oil, anchovies, garlic and parsley

Fegato alla veneziana

Fegato alla veneziana

Calf's liver and onions

Gnocchi di pane

Gnocchi di pane

Bread gnocchi, serve plain, with parmigiano cheese, with tomato sauce

Gnocchi di patate

Gnocchi di patate

Granseola alla veneziana

Granseola alla veneziana

Cooked spider crab meat dressed with olive oil, lemon juice, parsley, salt and pepper, and is typically served in the crab's shell

Lasagne verdi

Lasagne verdi

Baked lasagne made with spinach pasta, or made with spinach

Lepre in salmi

Lepre in salmi

Rabbit marinated in and braised with wine, vegetables, juniper berries, herbs and salt

Lesso e pearà

Lesso e pearà

Boiled meat with pearà (peppered bread sauce)

Lobster

Lobster

Luccio Lago di Garda

Luccio Lago di Garda

Pike in a sauce made with sardines, capers, garlic and herbs, serve cold and with polenta

Maccheroni alla chitarra

Maccheroni alla chitarra

Egg pasta, serve with a tomato sauce, often flavored with chilies, pork, lamb, goose

Minestra di ceci

Minestra di ceci

Chickpea soup with pasta, meat, vegetables

Mollusco

Mollusco

Mussel

Mussel

Pasta al tartufo

Pasta al tartufo

Pasta with truffles or truffle sauce, for example, strangozzi pasta

Pasta alla Valdostana

Pasta alla Valdostana

Pasta baked with Fontina cheese, prosciutto, mushrooms and a cream sauce

Pastissada

Pastissada

Stewed meat and vegetables, traditionally made with horse (pastissada de caval), modern versions include beef, chicken, serve with polenta

Polenta e osei

Polenta e osei

Savory version: polenta served with skewered and grilled meats such as small birds, beef, pork, veal, sausage, pancetta

Polenta pasticciata

Polenta pasticciata

Layered polenta casserole with meat sauce, sliced polenta is layered with mushroom sauce, tomatoes, ground beef, veal, sausage, Parmigiano-Reggiano, then baked

Polpo in umido

Polpo in umido

Ragù alla salsiccia

Ragù alla salsiccia

Tomato sauce with sausage, serve with pasta

Ragù di lenticchie

Ragù di lenticchie

Stewed lentils, serve by themselves or as a sauce with pasta

Renga

Renga

Salted herring is desalted in cold water, then boiled or grilled, mixed with garlic, oil and parsley, and aged for at least 40 days, serve with polenta

Risi e fegatini

Risi e fegatini

Rice with diced chicken liver

Risotto ai peperoni

Risotto ai peperoni

Risotto with bell peppers

Risotto alla pilota

Risotto alla pilota

Rice with sausage and Grana Padano or Parmesan cheese

Risotto alla sbirraglia

Risotto alla sbirraglia

Rice with chicken

Risotto amarone

Risotto amarone

Risotto made with Vialone Nano Veronese (IGP) rice and Amarone della Valpolicella, a dry red wine

Risotto primavera

Risotto primavera

Rice with vegetables

Risotto tastasal

Risotto tastasal

Risotto made with tastasal, fresh minced pork used to make salami

Sarde in saor

Sarde in saor

Deep-fried sardines marinated in a sweet and sour sauce with onion, sultanas, candied peel, pine nuts and vinegar

Scallop

Scallop

Seafood

Seafood

Shrimp

Shrimp

Sopa coada

Sopa coada

Pigeon soup or casserole with bread, consommé and cheese

Spider crab

Spider crab

Boiled and served with olive oil, salt, pepper, lemon juice

Spiedo bresciano

Spiedo bresciano

Spit-roasted meat such as pork loin, chops, chicken, rabbit, game birds and pancetta, potatoes may also be used, commonly flavored with sage and butter

Stracciatella alla Romana

Stracciatella alla Romana

Roman egg drop soup, chicken broth with a cheesy suspension of poached egg and herbs

Torta salata

Torta salata

Savory pie with vegetables, meat, cheese

Trout

Trout

Zuppa orzo

Zuppa orzo

Barley soup with vegetables, beans, potatoes, meat

Aglio Bianco Polesano

Side, Snack, Appetizer

Aglio Bianco Polesano

Garlic grown in Rovigo, Veneto, Italy

Ajvar

Side, Snack, Appetizer

Ajvar

Roasted red pepper spread, dip or sauce, may also include eggplant, serve with bread, cevapcici (cevapi), pide, stuffed peppers, meat dishes, fish

Asiago

Side, Snack, Appetizer

Asiago

Hard cheese made from unpasteurized cow's milk, from Veneto and Trentino, Italy

Asparago Bianco di Bassano del Grappa

Side, Snack, Appetizer

Asparago Bianco di Bassano del Grappa

White asparagus grown in Bassano, Veneto, Italy

Asparago Bianco di Cimadolmo

Side, Snack, Appetizer

Asparago Bianco di Cimadolmo

Asparagus grown in Treviso, Veneto, Italy

Asparago di Badoere

Side, Snack, Appetizer

Asparago di Badoere

White and green asparagus grown in Veneto, Italy

Baccalà mantecato

Side, Snack, Appetizer

Baccalà mantecato

Whipped salted cod spread, serve on bread, polenta, crackers, crostini, vegetbles

Bisciola

Side, Snack, Appetizer

Bisciola

Fruit and nut bread, made with walnuts, raisins, figs

Broccolo romano

Side, Snack, Appetizer

Broccolo romano

Caciobarricato

Side, Snack, Appetizer

Caciobarricato

Raw stretched-curd cow's milk cheese aged at least two months

Trends coming soon

Cappuccio insalata

Side, Snack, Appetizer

Cappuccio insalata

Carpaccio

Side, Snack, Appetizer

Carpaccio

Appetizer of thinly sliced raw meat or fish, serve with lemon or vinegar, olive oil, white truffle or Parmesan cheese, salt and pepper

Casatella Trevigiana

Side, Snack, Appetizer

Casatella Trevigiana

Soft cheese made from cow's milk, from Treviso, Veneto, Italy

Cicchetti

Side, Snack, Appetizer

Cicchetti

Savory snacks or small side dishes, for example, olives, bruschetta, polenta, hard boiled eggs, baccalà mantecato, meatballs, vegetables, seafood, fritters, sardines, cheese, cold meats, crostini

Ciliegia di Marostica

Side, Snack, Appetizer

Ciliegia di Marostica

Prunus avium L. cherries grown in Vicenza, Veneto, Italy

Cotechino Modena

Side, Snack, Appetizer

Cotechino Modena

Pork sausage from Emilia-Romagna, Lombardy and Veneto, Italy

Fagioli all'uccelletto

Side, Snack, Appetizer

Fagioli all'uccelletto

Stewed beans in tomato sauce with garlic and sage

Fagiolo di Lamon della Vallata Bellunese

Side, Snack, Appetizer

Fagiolo di Lamon della Vallata Bellunese

Phaseolus Vulgaris L. beans grown in Belluno, Veneto, Italy

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