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The Italian region Veneto and its food and wine cultureLike all the other Italian regions, also Veneto has a unique food and wine tradition, which helps making this land appreciated by tourists and visitors from all over the world.
The offer of the regional gastronomic products is very rich, and depending on the zone that you visit, there are different dishes and products to taste. Veneto, indeed, has a varied territory, with plains, mountains and sea shores, and throughout history it has been crossroad and land of confluence of many peoples and cultures, which have left their mark in the region also as far as food is concerned. Thus Veneto’s gastronomic tradition can tell us a lot about the history and the peculiarities of this region, and when you visit this land you really must taste its dishes and wine. As far as the influences of other peoples are concerned, we can notice, for example, that many dishes, especially in the province of Venice, are characterized by many spices like cinnamon, nutmeg and cloves, a peculiarity that is not to be found in all the other Italian regional cuisines. And if you visit Veneto you cannot but notice that the cuisine of the coastal areas, which is characterized by fish dishes, is very different from the cuisine of the mountain areas, where you can find many meat dishes and cheeses (asiago and montasio are probably the most famous ones), while in the plains you might taste pigmeat and sheepmeat dishes, as well as many vegetables, like the Treviso red radicchio and the white asparagus of Bassano del Grappa, two of the many Veneto products that are famous also outside the region.
Describing Veneto cuisine in few words, without
leaving aside the various wines that are part of the culture of this region,
would not be possible, but we can try to list some of the famous Veneto typical
dishes that you might taste visiting this land. As far as starters are
concerned, the musts are “risi e bisi” (a rice and pea soup), “busara
spaghetti” (with prawns sauce) or “pasta e fasoi” (pasta and bean soup), while
two of the most typical main courses are codfish Vicenza style and Venetian
liver. Dulcis in fundo, the best-known sweets are probably the ones that you
can eat at carnival, like “frittelle” and “crostoli”, but you can also try the
Verona pandoro (at Christmas), the biscuits called “zaleti” or the ones called
“baicoli”, the “fugassa” (a flat cake) and the “pinsa” (a rustic and simple
cake made with cornmeal). In general, we can say that the typical dishes of the
region Veneto are simple, and most of them come from the peasant traditions
Article Tags: Region Veneto Source: Free Articles from ArticlesFactory.com
ABOUT THE AUTHORThis
article was written by Francesca Tessarollo with
help from Friuli
vini. For more information, please visit ristoranti
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