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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

Garda

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Garda

Extra virgin olive oil made from Casaliva, Frantoio, Leccino and Pendolino olives, from Lombardy, Veneto and Trentino-Alto Adige/Südtirol, Italy

Gardesana sauce

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Gardesana sauce

Sauce made with agone fish or anchovy, olive oil, capers, garlic, vinegar, bay leaves, parsley

Grana Padano

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Grana Padano

Hard and crumbly cheese made from cow's milk, from Lombardy, Piedmont, Trentino-Alto Adige/Südtirol, Veneto and Emilia-Romagna, Italy

Insalata di Lusia

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Insalata di Lusia

Large-leaf Lactuca sativa lettuce, grown in Veneto, Italy

Insalata di seppie

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Insalata di seppie

Cuttlefish salad

Marrone di Combai

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Marrone di Combai

Chestnuts (Castanea sativa Miller) grown in Treviso, Veneto, Italy

Marrone di San Zeno

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Marrone di San Zeno

Chestnuts grown in Verona, Veneto, Italy

Miele delle Dolomiti Bellunesi

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Miele delle Dolomiti Bellunesi

Honey produced in Belluno, Veneto, Italy

Monte Veronese

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Monte Veronese

Semi-hard cheese made from cow's milk, from Verona, Veneto, Italy

Mortadella Bologna

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Mortadella Bologna

Cooked pork sausage from Emilia-Romagna, Lombardy, Piedmont, Tuscany, Veneto, Marche, Lazio and Trentino-Alto Adige/Südtirol, Italy

Mostarda vicentina

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Mostarda vicentina

Quince fruit preserved in mustard flavored syrup

Pane Mantovana

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Pane Mantovana

Pearà

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Pearà

Creamy bread and pepper sauce, made with bread crumbs, beef marrow, butter, olive oil, broth, pepper, used with boiled meats, bollito misto

Pesca di Verona

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Pesca di Verona

Peaches (Persica vulgaris Mill) grown in Verona, Veneto, Italy

Piave

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Piave

Cooked hard cheese made from pasteurized cow's milk, available in five variations: Fresco (fresh), Mezzano (aged 60-80 days), Vecchio (aged more than 180 days), Vecchio Selezione Oro (aged 12 months) and Vecchio Riserva (aged 18 months or longer), from Belluno, Veneto, Italy

Pinzimonio

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Pinzimonio

An assortment of fresh vegetables served with olive oil seasoned with salt and pepper, herbs

Polenta

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Polenta

Cornmeal porridge, cornmeal from flint corn is cooked in water or broth, may be firm or have a creamy consistency

Prosciutto Veneto Berico-Euganeo

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Prosciutto Veneto Berico-Euganeo

Raw and cured ham from Duroc, Landrace and Large White pigs reared in Veneto, Italy

Provolone Valpadana

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Provolone Valpadana

Semi-hard cheese made from unpasteurized cow's milk, from Lombardy, Veneto, Emilia-Romagna and Trentino-Alto Adige/Südtirol, Italy

Radicchio di Chioggia

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Radicchio di Chioggia

Radicchio grown in Veneto, Italy

Radicchio di Verona

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Radicchio di Verona

Radicchio grown in Veneto, Italy

Radicchio Rosso di Treviso

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Radicchio Rosso di Treviso

Radiccio grown in Treviso, Padua and Venice, Veneto, Italy

Radicchio Variegato di Castelfranco

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Radicchio Variegato di Castelfranco

Red speckled radicchio grown in Treviso, Padua and Venice, Veneto, Italy

Ragù alla salsiccia

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Ragù alla salsiccia

Tomato sauce with sausage, serve with pasta

Risi e bisi

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Risi e bisi

Rice and peas, a Veneto spring dish that is correctly served with a spoon, rather than a fork. It is a soup so thick that it resembles risotto, is made with green peas using the stock from the fresh young pods, and flavored with pancetta.

Riso alla greca

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Riso alla greca

Greek rice salad, rice with feta, olives, tomatoes, onions, garlic, several variations

Riso del Delta del Po

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Riso del Delta del Po

Rice grown in Emilia Romagna and Veneto, Italy

Riso Nano Vialone Veronese

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Riso Nano Vialone Veronese

Japonica and Vialone Nano rice grown in Verona, Veneto, Italy

Salamini Italiani alla Cacciatora

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Salamini Italiani alla Cacciatora

Small minced pork sausages from Duroc, Landrace and Italian Large White pigs reared in Friuli-Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia-Romagna, Umbria, Tuscany, Marche, Abruzzo, Lazio and Molise, Italy

Salsa peverada

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Salsa peverada

Chicken liver sauce with chicken hearts, anchovies, soppressa, bacon, wine, wine vinegar, herbs, spices and black pepper, used with poultry, roasted meats, duck, game

Salsa rossa

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Salsa rossa

Tomato and pepper puree, serve with bollito misto, meats, fish, pasta

Soprèssa Vicentina

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Soprèssa Vicentina

Cured pork sausage from Duroc, Landrace and Italian Large White pigs reared in Vicenza, Veneto, Italy

Spianata Calabra

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Spianata Calabra

Flattened pork sausage

Taleggio

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Taleggio

Soft cheese made from cow's milk, from Lombardy, Veneto and Piedmont, Italy

Tastasal

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Tastasal

Salami made with ground pork belly, pork shoulder and seasonings

Veneto

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Veneto

Extra virgin olive oil made with Grignano, Favarol, Leccino, Casaliva, Frantoio, Maurino, Pendolino, Leccio del Corno, Trep, Drop, Marzemino, Riondella and Matosso olives, three place names are used: Veneto Valpolicella, Veneto Euganei e Berici, Veneto del Grappa, from Veneto, Italy

Zampone Modena

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Zampone Modena

Cured pork sausage made with spiced ground pork stuffed into hollowed out pig's trotters, common during Christmas and New Year's, from Emilia-Romagna, Lombardy and Veneto, Italy

Prosecco

Prosecco

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