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Italy Food Tips

What are the typical dishes in Veneto?

Spezzatino

Spezzatino is a hearty meat stew, slow-cooked with onions, carrots, celery, and wine, resulting in tender meat and a rich sauce, often served with polenta or bread.

Belluno

Pastin

Pastin is made with pork and beef seasoned with various spices, shaped into patties, and cooked on a grill or in a pan.

Casunziei all'ampezzana

Casunziei all'ampezzana are crescent-shaped ravioli filled with red beets, potatoes, and ricotta, topped with browned butter and poppy seeds.

Schiz con polenta

Schiz con polenta is a dish featuring schiz, a fresh cheese pan-fried until golden, served over creamy polenta with a sprinkle of salt and olive oil.

Rovigo

Riso alla Canarola

Riso alla Canarola is a simple rice dish cooked with broth, onions, and olio d'oliva, sometimes enriched with saffron for extra color and flavor.

Padova

Bigoli al ragù d'anatra

Bigoli al ragù d'anatra is a dish made with thick, long pasta called bigoli, served with a rich duck ragù sauce, slow-cooked with wine and herbs.

Anguilla in umido

Anguilla in umido is a stewed eel dish, slow-cooked with tomatoes, garlic, and herbs, often served with polenta.

Bigoli in salsa

Bigoli in salsa is made with thick bigoli pasta, tossed in a savory sauce of salted anchovies and onions.

Torresano al forno/arrosto

Torresano al forno/arrosto is a roasted young pigeon, typically seasoned with herbs and olive oil resulting in tender meat with a crispy skin.

Venezia

Anguilla in umido

Anguilla in umido is a stewed eel dish, slow-cooked with tomatoes, garlic, and herbs, often served with polenta.

Bigoli in salsa

Bigoli in salsa is made with thick bigoli pasta, tossed in a savory sauce of salted anchovies and onions.

Baccalà mantecato

Baccalà mantecato is a creamy spread made from stockfish, combined with sunflower seed oil, garlic, and lemon, traditionally served on crostini.

Fegato alla veneziana

Fegato alla veneziana is Venetian-style liver, thinly sliced and sautéed with onions until tender, often served with polenta for a sweet and savory combination.

Risotto di gò

Risotto di gò is a seafood risotto made with goby fish, which imparts a delicate, briny flavor to the creamy rice, often enriched with a touch of lemon zest.

Verona

Pearà

Pearà is a creamy sauce made from breadcrumbs, beef broth, bone marrow, black pepper, and butter, typically served with boiled meats.

Pandoro

Pandoro is a traditional Italian sweet bread, characterized by its soft, golden crumb, dusted generously with powdered sugar, often enjoyed during the Christmas season.

Vicenza

Bigoli al ragù d'anatra

Bigoli al ragù d'anatra is a dish made with thick, long pasta called bigoli, served with a rich duck ragù sauce, slow-cooked with wine and herbs.

Baccalà alla vicentina

Baccalà alla vicentina is a dish made with dried cod cooked slowly with onions, whole milk, and extra virgin olive oil, served over polenta.

Treviso

Tiramisù

Tiramisù is a dessert made with layers of coffee-soaked ladyfingers, mascarpone cream, and dusted with cocoa powder.

Risotto al radicchio rosso di Treviso

Risotto al radicchio rosso di Treviso features creamy risotto combined with slightly bitter radicchio, balanced with vino bianco and grated Parmigiano-Reggiano.