The Best Recipes of the Venetian Region
Sarde in saor
Sarde in saor are a typical Venetian appetizer. They are sardines marinated in an emulsion of vinegar, onions, pine nuts and raisins. The contrast between the sweet taste of the raisins, the acidity of the vinegar and the strong taste of the sardines makes this dish unique, also perfect as an appetizer or accompaniment for an aperitif. The classic traditional recipe for this dish only calls for Gluten Free ingredients and is therefore safe for all those that suffer from Celiac disease.
Venetian-style liver
Venetian-style liver is one of the most famous dishes of the city's traditional cuisine. It is prepared with veal (or pork) liver cut into thin slices and cooked in a pan with stewed onions, olive oil and white wine. The dish is served with soft polenta, which balances the saltiness of the liver and onion.
Bigoli with sardines
Bigoli are a long and thick pasta typical of the Veneto region, like a thick spaghetti. They are often served with a sauce of sardines, onion, vinegar and pine nuts. A dish that celebrates the simplicity of the local ingredients but offers a very rich and deep mix of flavors.
Risotto with Amarone
Amarone is one of the most prized wines of the Veneto region, produced in the Valpolicella area. A risotto made with this intense red wine, perhaps enriched with meat or mushrooms, is a dish that encapsulates the taste of the region. Risotto all'Amarone is creamy, tasty, and has that touch of class that makes every bite a real delight.
Polenta e Osei
This recipe is a traditional dish that combines polenta with small birds (traditionally thrushes or sparrows). The birds are cooked and then served with a bed of soft polenta. A dish that has its roots in rural Venetian cuisine and that is still prepared today in many homes in the region. Polenta e osei is a Gluten free dish.
Creamed cod
Creamed cod is a very typical dish of Venetian cuisine, but also widespread throughout the Veneto. It is prepared with baccalà (dried and salted cod), which is cooked, desalted and creamed with olive oil, garlic and parsley until it becomes a velvety cream. This dish is served on croutons and is perfect as an appetizer or snack.
Tiramisu
Even though its origin is disputed between Veneto and Friuli Venezia Giulia, tiramisu is one of the most iconic desserts of Northern Italy. Its creaminess, with layers of ladyfingers soaked in coffee, covered with a mascarpone cream and a dusting of bitter cocoa, makes it one of the most loved desserts in the world. The original, however, is prepared with a touch of espresso coffee and Marsala liqueur.
Pandoro
Pandoro is the typical Christmas dessert of the Veneto region, especially in the Verona area. This soft leavened star-shaped cake, like panettone, is enriched with butter and vanilla. It is often dusted with powdered sugar and served during the holidays. Its soft texture and delicate flavor also make it perfect for breakfast or winter snacks.
Cicchetti
Cicchetti are small Venetian tapas, perfect for an aperitif or an informal meal. They are tastings of fish, meat, vegetables and cheeses, often served with a glass of ombra (a small glass of wine). Among the most typical cicchetti we find meatballs, mozzarella in carrozza, stuffed cuttlefish, and cod croquettes.
Soppressa
Soppressa is a typical Venetian cured meat, particularly widespread in the pre-Alps area. It is a salami made from pork, flavored with black pepper, garlic and red wine. The meat is then left to mature for a few months, until it becomes a cured meat with an intense and aromatic flavor, perfect to enjoy with rustic bread. Soppressa is a Gluten free cured meat.
Risotto with cuttlefish ink
A classic Venetian dish, risotto with cuttlefish ink is a rich and tasty dish, with rice cooked in a thick, dark cuttlefish ink sauce. It has an intense seafood flavor and is perfect for those who love fish dishes. It is often served with a few slices of toasted bread. The Risotto with Cuttelfish ink is a Gluten free dish.
Risotto with Radicchio di Treviso
This dish is a true tribute to radicchio, which is one of the most prized and representative ingredients of the Veneto region, particularly the Treviso area. The red radicchio of Treviso is a type of radicchio that is much more delicate and sweet than other types, and has a slightly bitter flavor that makes it perfect for pairing with risottos. The preparation of this risotto is quite simple but requires attention during cooking to maintain the right consistency of the rice and the balance of flavors. The Risotto with Radicchio is a vegetarian and Gluten free dish.
These dishes reveal the soul of the Veneto, a tapestry woven from diverse traditions: the lagoon's seafood delicacies, the mountain's hearty specialties, and the plains' richly flavored creations.
