Veneto is a region rich of history, beautiful landscapes and… wonderful dishes 

A variety of crops and farms are alternated among the region and it characterizes the various courses that each city and province could offer us on the table.

Ingredients change according to the area: mountains, hills, plains, river and sea areas.

There is plenty of choices.

Let’s go! We start from the aperitif. The ideal one should begin with an ‘Aperol Spritz’, the orange cocktail that was born in the area between Padua and Venice, now it is known all around the world.

Of course, it is matched with the traditional ‘Venetian cicchetti’. We are talking about finger food, that can be fish, meat, cheese or vegetarian based. They were born in the typical ‘bacari’: very small bars located everywhere in the lovely city of Venice. ‘Cicchetti’ became so popular that now you can find them in most of the bars of the other Venetian cities.


If the aperitif hasn’t satisfied your stomach…it’s dinner time! So, now we deal with different tastes based on the city in which we are located. We wanna make clear one thing, that the you can have the aperitif at anytime, usually it is better before lunch or dinner time. 

Let’s start with some traditional dishes, shall we?!?!

We begin with the cuisine of Vicenza, inland of Veneto.

We present the ‘bigoli co l’arna’: a dish of handmade pasta, very similar to spaghetti, enriched with the genuine flavour of the duck ragù.

Are you looking for a vegetarian option? The ‘gnocchi con la fioreta’ are a warm delicious first course, composed by handmade gnocchi and dressed with Ricotta cheese, a typical soft cheese called ‘Fioreta’.

Moving on to the land of Treviso, we arrive to the legendary ‘Risotto with red radicchio of Treviso’. Warmy, tasty and appetizing. It’s served in particular during the winter season, but not just this.

View this post on Instagram

Il Risotto al Radicchio è un primo piatto cremoso che sembra uscito dalla cucina di uno chef stellato. In realtà, si prepara facilmente in pochi minuti. ⁣ ⁣ ⁣ .⁣ 📝 VUOI LA RICETTA?⁠⁣ 👀 LA TROVI NELLE NOSTRE STORIES!⁣ OPPURE:⁣ 1️⃣ ENTRA NEL NOSTRO PROFILO⁣ 2️⃣ SEGUI QUSTA FRECCIA: ⬇⁣ 3️⃣ TOCCA SUL LINK ⁣ .⁣ 🔎 SCOPRI ALTRE RICETTE SU⁠⁣ ⁣ #clubdellericette #domenica #cena #dinner #buonappetito #risotto #radicchio #risottoradicchio #foodsgram #instafood #foodporn #ricetta #ilovecooking #italianfood #food #homemade #ricette #fattoincasa #ricette #ricetteautunno #autunno #autumn #ricettenovembre #novembre #cucina #cucinaitaliana #ID_3466

A post shared by Il Club delle Ricette (@ilclubdellericette) on

Umpteenth but not last carbohydrate in the list, here we are with ‘Tortellini of Valeggio’. Handmade one by one, with thin flaky dough and crepe filled with meat, it’s the dish that can’t miss on the table of the locals during holidays.

We keep on and advance to the next course: we present you another traditional dish from the province of Verona.

The match of ‘Pearà and cotechino’ is a typical dish of Verona’s cuisine, served in the warmest season. Pearà is, pratically, a very pleasant creamy pepper sauce based on stale bread crumbs, on broth and on marrow of beef. Its origin comes from the chef of Rosmunda’s Queen, married with the Longobard King Alboino, King of Italy from 568d.C. to 572d.c.

View this post on Instagram

#cotechino #pearà 🍽😍

A post shared by Trattoria Al Monte (@trattoriaalmonte) on

Another course with a strong flavor is ‘Poenta e osei’. Since 1800, this speciality has been prepared by the Venetian ladies when their husbands came home after the hunt with a rather meager prize.

The little birds are cooked on the spit or in the pan with fat and sage, and plated with the ‘polenta onta’.

Jumping now from the land to the water, we introduce the fish king of the Venetian cuisine: the ‘Baccalà’.

That’s a codfish of high quality, dried and salted. Depending on the locality in which we are, this fish can be cooked and prepared in different manners, one better than the other.

Baccalà mantecato’ is presented as a cream and served with polenta, ‘Baccalà in umido’ with a very creamy taste, ‘Baccalà alla Vicentina’ olive oil and milk based, ‘Fried Baccalà’ and ‘Baked Baccalà’..

You won’t for sure stand by table with hunger!

Dulcis in fundo: the desserts.

Starting with the sweet king: the ‘Tiramisù’

It was born in Treviso around 1970, it’s a brilliant dish in its simplicity. The ingredients in the original recipe are sugar, eggs, mascarpone cheese, coffee, cacao poured and sponge fingers, but there are a lot of variations. It’s the perfect dessert to recharge the soul, but also the calories. In Italian, Tiramisù means ‘bring me up’. And there is also a sexual implication… 

Oh oh oh.. Christmas is coming? The production of the ‘Pandoro’ in Verona (the biggest rival of the ‘Panettone’), is replying! Soft and sweety, the inevitable pastry star-shaped, very popular on the table of the Italians during the winter holidays. It can be filled or accompanied by the Mascarpone cream: it’s a pleasure not just for your mouthfeel, but also for your eyes.

View this post on Instagram

È ufficiale le feste son tornate! 😊 Erano anni che volevo realizzare un pandoro farcito, visto mille volte sui blog e instagram che era diventato quasi più importante dell'albero di Natale. In ogni caso…Eccomi accontentata: Pandoro con crema chantilly e Nutella @nutellaitalia e gocce di cioccolato! E ORA, COME LO TAGLIO? 😂😜 Enjoy! 😋🎄 . . #neldubbiomangio #foodporn #yummy #sweet #cibobuono #dolcinatalizi #happychristmas #pandorofarcito #nutella #cremachantilly #insta #foodinfluencer #foodblog #foodisfuel #foodphoto #foodblogger #christmasholiday #instafood #foods #foodpicture #foodpic #igfood #amazingfood #foodforlife #foodie #likefood #likeforfollow #igers #insta #instagramers

A post shared by Simona (@neldubbiomangio) on

From softness to crunchiness, ladies and gentlemen here we are with the ‘Mandorlato’.

Original from Cologna Veneta, its birth is estimated to be traceable on the 1840, when an apothecary had the happy intuition to mix together what the ancients called ‘food of the gods’: honey, white of the egg, sugar and peeled almonds. The dessert is not recommended to the people affected by chewing problems.

The ‘Fregolotta’ is another typical dessert of the cuisine of Treviso. Its name derives from the crumb, because when you broke it, it crumbs! Its taste is enriched if it’s accompanied with a good glass of white sweaty wine.

If your intention is to visit the Veneto region, it’s better if you start the diet from now.