| Veneto is one of the Italian regions that can better | | | | spices or exotic ingredients. It is worthwhile to point out, |
| conjugate the ancient recipes with the experimentation | | | | in addition to the classic Venetian “risi e bisi” (rice |
| of new tastes. The venetian cuisine is also one of the | | | | and peas), that in Padua restaurants we can enjoy |
| richest of the whole peninsula, joining together both the | | | | specialties such as the “oca in onto” (goose with |
| more “poor” foods as legumes, vegetables, rice | | | | grease), the rice with “rovinassi” (chicken giblets) |
| and pasta, and most popular foods such as meat, | | | | and the roasted or broth capon. Among desserts, |
| sausages and fish, which remains the most consumed | | | | there is the “smegiazza”, a cake made with |
| food. | | | | mashed polenta, biscuit bread, milk, molasses, eggs and |
| There are many fish typical of this cuisine, both of sea | | | | pine nuts. |
| water and fresh water; we just have to think about | | | | The Treviso cuisine is famous all over the world |
| the numerous rivers such as the Adige, the Po River, | | | | especially for the delicate and refined radicchio that |
| the Garda Lake and the Adriatic Sea. In fact, the flavor | | | | accompanies all dishes, meat and fish, rice and even |
| and taste of Venetian food rise from the islands, a | | | | fried. Another specialty is the “risotto al tajo” |
| long time ago; later they mix each other and confound | | | | flavored with shrimp and eel. Treviso is also famous |
| each other with the ingredients and aromas of | | | | for a particular luganega (sausage), which is bagged |
| mainland products, with a culinary imagination | | | | and tied so as to be divided into four segments. |
| supported by food experiences picked up during | | | | In the venetian cuisine, risottos, vegetables or beans |
| merchants’ travels in Middle East. The ancient | | | | soups, steaming polenta, gnocchi and tasty |
| “broeto” and the shellfish soups are a strong | | | | “bigoli” (type of long and thick pasta) honour the |
| indication, as the richness and variety of fish dishes, | | | | field of starters, while among the main courses the fish |
| roasted, on the grill, tasty fried, stewed (stewed | | | | imposes with carps, trout, sardines, scallops, spiny |
| cuttlefish) to the exciting “saor” (ancient | | | | spider crab, eel, cuttlefish and soups. |
| Venetian recipe with onions sweet-and-sour). | | | | The meat is prepared in a very simple way and the |
| But the original characteristic remains faithful to the | | | | dishes include many wild and yard animals, as well as |
| ancient origin, where fishing, hunting and horticulture | | | | traditional sauces as the historic “pastizada de |
| offered products and ingredients to the Venetian | | | | caval Veronese”. |
| cuisine. | | | | Traditional is also the processing of pork, just think |
| Numerous are the typical dishes of the Venetian | | | | about the delicious house salami, spicy and left a long |
| cuisine, the repertoire is very varied and wise, even in | | | | time to mature in humid cellars. |
| the apparently simplest dishes. In all the seven | | | | We can also find several species of mushrooms, |
| provinces, we can find dishes made with two basic | | | | about four hundred and some of them are marketed, |
| elements, the presence of corn flour and the frequent | | | | as the “sbrise”. |
| use in the recipes of ingredients of clearly eastern | | | | A rich and tasty cuisine, adapt also to the most |
| origin, as spices, raisins and more. | | | | demanding palates, that with this wide choice will not |
| The Padua cuisine has humble origins, with a wide use | | | | have to wait long to find on the menu at least one or |
| of poultry and garden products prepared without | | | | more dishes able to satisfy them. |