Risotto reigns supreme in this area and the making of it is an art form. The cooking of it has to be just right and rumour has it that just a little rice needs to stick to the bottom of the pan in order for it to be perfect. The actual ingredients added to the rice vary depending where you are, fish near the coast and then further inland you will find pumpkin, asparagus and a variety of other vegetables and meats.
Beans are widely used in the Veneto too and their pasta e fagioli (pasta and beans) is now a popular dish everywhere in Italy. Another dish they are famous for is Fegato alla Veneziana (Venetian Stlye Liver) which is thinly sliced liver sauteed with onions.
Quite a few exotic spices and sauces are used in some dishes and near to the coast they eat more fish, much of which is marinated. Further inland meat is more tradionally used for main courses and sausages and garlic salami are common.
Treviso is famous for its red radicchio and some of the best asparagus can be found in Bassano del Grappa.
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