Typical dishes of Venice food
THE CUISINE OF VENICE
The flavor and taste of the Venice food come from the city islands which, in ancient times, mixed its ingredients and aromas with those of the Mainland – as well as from the attainment of traveling experiences with the East. However, the original remains faithful to fishing, hunting, and horticulture, ingredients absolutely necessary for the Venetian food.
The meat broth, split pea soup, the Risi e Bisi (Venetian rice dish), the figà alla venessiana (Venetian liver dish), seppie in Teglia con l’inchiostro (squid ink); Sardee in saor (sardines with vinegar and tanning onions), grilled mullet, and Anguilla cotta in Tempera (cooked eel), the cicchetti Venessiani (fish and meat Venetian snacks), the buds of Artichoke, the Buranelli (bread), the Pinza (raisins cake); biscuits baicoli, the fritte (pancakes), roast pear and Osteria biscuits; the panini con uvetta (raisins bread), caramel, the fagioli alla marinara del Ghetto (Ghetto marinara beans), the melanzane al funghetto (eggplant with mushroom) and fried cream. A Mediterranean cuisine enclosed in a Venetian heritage with a devotion to hospitality.
THE CUISINE OF VERONA
The legend of the “pastissada de caval” (horse meat) hides in all likelihood the origin of the Lombard dish acknowledged as veronese. Soups plus different types of rice dish are point force of the cuisine of Verona.
First courses: bigoli with Agole, gnocchi with potato, pasta di fagioli (pasta and beans), risotto di radicchio (rice with chicory), risotto with tastasal (rice); tagliatelle con frattaglie di gallo (noodles with offal); papparelle with figadini (liver) or the bisi (peas) and bigoli with the pilchard. The second courses: beef stew, baked alborelle; sardines in saor (sardines with vinegar and tanning onions); tinca alle erbe o in umido con piselli (tench with herbal or stewed with peas), carpione (fish) or trout, perch, and boiled pearà (pepata – “sauce composed of grated bread, beef marrow, grana cheese, butter and oil”). Everything tasted with the best wines: Bardolino, Valpolicella, Soave, and Recioto.
The delicate and tasty Veronese sweets: fritole de pomi (apple pancakes), the well-known pandoro of Verona, the sanvigilini, the focaccia (cake), the nougat; sfoiadine (sfogliatelle “many leaves/layers”); the sugoli (dessert of red grapes), and nadalin (typical Christmas cake) and brassadela (Easter cake).
THE CUISINE OF VICENZA
The food of Vicenza offers a great variety and richness of food; from the famous “poenta e baccalà” (mush and codfish) to “bigoli co l’arna” (bigoli with duck); “risi e bisi” (rice and peas); “paste e fasoi” (pasta with beans). In the province of Vicenza the offer is as much succulent as Vicenza: from asparagus of Bassano to fine cheeses of Asiago.
Vicenza is known everywhere as culinary art, especially for the baccalà alla Vicentina (codfish). Despite those who believe that the tradition of the codfish is too popular and not refined, it is enough to recall the words of the famous writer “Guido Piovene” who a long time ago praised the qualities of this food, stating that it had nothing to envy to other international cuisines.
“Ham” is another product that is extremely tasty and tied to the oldest traditions. Very rich food in nutritive properties, but also the authentic and irresistible temptation of a thousand nuances of the scent known and appreciated since antiquity. The Altopiano di Asiago (surrounding plateau region) is known for its cheeses: Asiago fresco and allevo, vecchio and stravecchio, Asiago of Enego, Panarone, ricotta and caciotta cheese. But the Altopiano also produces other delicacies: the patata di Rotzo (potato) and sedano (celery) di Rubbio as well as many salami and sausages in addition to the excellent honey and mushrooms plus various spirits, bitters, Kranebet and Kumetto.
Vicenza and the surrounding area cultivate a good low acidity Olive oil of excellent quality. Vicenza has its four species of Black Truffle from the Colli Berici (hills): the “precious” called “scorzone” and the “ordinary” produced in winter, which helps to add flavor to many dishes. In the area of Marostica the tasty cherries of Vicenza are cultivated. Another famous product of the area is the white asparagus of Bassano.
THE CUISINE OF PADUA
The Euganean Hills and the plain that runs towards the sea without reaching it, defined a surrounding rural landscape which creates picturesque places rich of bowers and traces of old Inns – where, probably, was born the habit of pollastri ai ferri (grilled chickens), the lasagna, faraone rosolate (brown guinea fowl) and the delicious toresani (young pigeons).
The local food of Padua is a synthesis of the rich gastronomy of the Venetian cuisine and the poorer and simpler of Padua. The recipes range from fish dishes to beef roasted. The production of dry-cured ham of Euganean Hills is widely used in cooking to flavor sauces, roasts, vegetables and appetizers. Moreover, very tasty dishes are the Tortelli di zucca dolce (sweet pumpkin tortelli), rice with asparagus or peas or chicory with bruscandoli (fresh hops) and, of course, the “polenta fasoà” prepared with white corn flour and accompanied by a soup of beans.
Second course: “anatra all’arancia” (duck with orange) and all the meats roasted or grilled cooked. The desserts are related to the Venetian tradition, such as “baicoli (light and tasty biscuits), the the “Golosessi” (delicious biscuits dipped in malvasia or zabaglione), the “zaleti” (biscuits with yellow corn flour and raisins) and the Austrian famous cake made with chocolate “Sacher”. After lunch, schnapps or herbal liqueur flavored with mountain herbs.
THE CUISINE OF TREVISO
The cuisine of Treviso is the creator of sophisticated culinary dishes. The protagonist of Treviso cuisine is the red radicchio eaten with salads, grilled, fried or with rice. Other specialties are risotto “al tajo” (rice with shrimp and eel), the “sbiraglia” (with broth and chicken pieces), tripe soup, roast goose with celery, eels and crabs of San Polo, the “sopa coada” (boned pigeon with slices of bread put in the oven), and the trevisana sausage or “luganega”, whole cooked in rice with broth “risi e luganega” (rice and sausage) or on the grill. From Montello and Colli Asolani (hills) Cabernet and Merlot and the white Prosecco. From Piave, the red Cabernet, Merlot, Pinot Noir, and Raboso as well as whites Pinot Bianco, Pinot Grigio, Tocai and Verduzzo.
In this area the cuisine is strongly rooted in the territory with its seasons products: mountain herbs in spring, the wild and cultivated asparagus, and abundance of gardens home products, and even mushrooms from Montello and Cansiglio. Many animals bred in a rural area: ducks, geese, guinea fowl, chickens, rabbits, pigeons, pigs, and calves as well as from the Pedemontani hills: sheep, lambs, goats and hares, pheasants and deers.
The rivers offer eels, carps, pikes, tench, trout, sturgeons and, in the small mountain, streams, snails, and frogs. This is the land of full-bodied foods: polenta and mushrooms, polenta and cheese, polenta and tocio (sauce), polenta and fish. The cheeses: Montasio, Morlacco, the Asiago cheese, the malga cheese, the Casatella cheese, the puina cheese, the “formájo imbriago” (ripen cheese in must and pomace). In the ancient culinary traditions of Marca Trevigiana we discover that before the recent development of modern catering, the cuisine of foothills areas offered soups, rice and potatoes, pasta and beans, sausages, lamb or baked goat, rabbit in a pan, omelets, pork, and costicine (meat), cheese, chestnuts, and polenta.
In plain soups were most usual, especially soup with tripe or parmigiana, bigoli with boiled or baked duck, roasted goose – stewed or boiled, various stews, mixed boiled meats, grilled poultry, baked shin of veal, eggs, and omelets, stew eel, codfish, renga, chicory, and beans.
THE CUISINE OF BELLUNO
The cuisine of Belluno, typical of the Dolomites, is sober and simple but not poor – with an abundance of genuine ingredients and unique flavors. The mountain herbs play a great role as well as vegetables, legumes and soft fruit with which delicious first courses are prepared: soups with beans, nettles, mushrooms, barley, rice with pumpkin or milk. Stale bread with the addition of olive oil, salt, and sage help to create the typical dish of the area – the panada: gnocchi with pumpkin or with smoked ricotta cheese grated above and soaked with melted butter.
The yellow polenta flour, tasty, especially with potatoes, sausages, fried cheese and not, cooked in the copper kettle and poured onto the “taier” (chopping wooden block), leave the crusts converted into a tasty soup with the addition of garlic and spinach. These are all simple proposals of those who have to come to terms with the paucity of what he/she had available. The traditions are also for the second course with cooked rabbit having different flavours, the chicken, the usual game and the classic pastin, dough of salami flavored with sage and browned, or the cabbage with costicine pork.
The “kodinzon”, delicate sheets of apples left to dry in the sun, the “sbatudin”, kind of tasty energy with egg yolk and sugar beaten together. The digestive and grappa liqueur made with soft fruit. Different types of minestroni, the red bean of Lamon with barley, milk or rice. Hunting still gives the possibility to enhance the spit, in Bronzini, in large Grills, on the clay pans the “Selvadeghe” (wild) meat of pheasants, capercaillies, hares, and chamois with top round goat and grilled braciole (meat).
The salmon trout of Misurina has the dominance of the fish dishes, and Marsoni of Piave fried with polenta represent a simple and popular food of the villages along the river course. Milk, butter, ricotta cheese and sweets like the almond cake, the consègi and biscuits soup. Famous the grappa liqueur of vinaccia (pomace), plum, juniper, chamomile distillate, the passiflora, and gentian.
THE CUISINE OF POLESINE (ROVIGO AND SURROUNDING AREA)
The natural and simple cuisine of Polesine reflects the character of the population. Hunting and fishing provide unique food unavailable elsewhere. At the restaurants placed along the rivers banks – soft eels smoked on large fireplaces with gleaming polenta. On a spit and roasted fowl often replace the fish. Also the countryside offers a great variety of food. The brown guinea fowl, or the stuffed capon, stuffed pigeons breeded with the same ancient rules. The risotto with European seabass is a Polesana recipe as well as the “Bondola” (sausage) with its strong taste.
Eels and fathead minnow are both cooked in a pan and grilled with polenta which also in this area plays an undisputed role. Typical and precious is the sturgeon of the Po river which can be found in Rovigo and throughout the “valleys”: boiled, stewed, fried and roasted. Its eggs provide for a tasty caviar much softer than the Russian one. The area is also full of waterfowls: mallards, codons, wigeons, coots, herons and curlew.
Agricultural crops allow pigs breeding processed in various sausages among which is the famous pork meat coarsely chopped, mixed with pepper and salt, stuffed into the pig bladder and hung out to dry “bondiola affumicata” (smoked). Typical sweet of the area is the “torta polesana or miassa”.