) has a centuries-long history, and it is significantly different from the other cuisines of North Italy as well as neighbouring Austria

Austria

Austria , officially the Republic of Austria , is a landlocked country of roughly 8.4 million people in Central Europe. It is bordered by the Czech Republic and Germany to the north, Slovakia and Hungary to the east, Slovenia and Italy to the south, and Switzerland and Liechtenstein to the...

 and Slavic

Slavic peoples

The Slavic people are an Indo-European panethnicity living in Eastern Europe, Southeast Europe, North Asia and Central Asia. The term Slavic represents a broad ethno-linguistic group of people, who speak languages belonging to the Slavic language family and share, to varying degrees, certain...

 countries, despite having something in common with all these.

Overview

Venetian cuisine may be divided into three main kinds of cuisine, the one in the coastal areas, the one in the plains, and the one in the mountain areas: the second one includes many local cuisines, having each city its own dishes.

The most common dish is polenta

Polenta

Polenta is a dish made from boiled cornmeal. The word "polenta" is borrowed from Italian.-Description:Polenta is made with ground yellow or white cornmeal , which can be ground coarsely or finely depending on the region and the texture desired.As it is known today, polenta derives from earlier...

, which is cooked in various ways within the local cuisines of Veneto.

Coastal areas serve mainly seafood

Seafood

Seafood is any form of marine life regarded as food by humans. Seafoods include fish, molluscs , crustaceans , echinoderms . Edible sea plants, such as some seaweeds and microalgae, are also seafood, and are widely eaten around the world, especially in Asia...

 dishes, and its cuisine is common to Venice's one.

In the plains it is very popular to serve grilled meat (often by a barbecue

Barbecue

Barbecue or barbeque , used chiefly in the United States, Canada, the United Kingdom, New Zealand and Australia is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of...

, and in a mix of pork, beef and chicken meat) together with grilled polenta, potatoes or vegetables. A very popular dishes is also risotto

Risotto

Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based; many kinds include Parmesan cheese, butter, and onion...

, rice cooked with many different kinds of food, from vegetables, mushrooms, pumpkin or radicchio

Radicchio

Radicchio is a leaf chicory , sometimes known as Italian chicory and is a perennial. It is grown as a leaf vegetable which usually has white-veined red leaves. It has a bitter and spicy taste, which mellows when it is grilled or roasted.- History :Humans have been using radicchio since ancient times...

to seafood, pork meat or chicken livers. Bigoli

Bigoli

Bigoli is an extruded pasta in the form of a long and thick tube. Traditionally they were made with buckwheat flour, but are more commonly made with whole wheat flour now. Traditionally, duck eggs are used for the pasta. It closely resembles bucatini...

(a typical Venetian fresh pasta

Pasta

Pasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat , water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the...

, similar to a thicker kind of spaghetti), fettuccine

Fettuccine

Fettuccine is a type of pasta popular in Roman Cuisine. It is a flat thick noodle made of egg and flour wider than but similar to the tagliatelle typical of Bologna...

(hand-made noodles), ravioli

Ravioli

Ravioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere , though the two words are not...

and the similar tortelli (filled with meat, cheese, vegetables or pumpkin) and gnocchi (potatoes-made fresh pasta), are fresh and often hand-made pasta dishes (made of eggs and wheat flour

Wheat flour

Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low...

), served together with meat sauce (ragù) often made with duck meat, sometime together with mushrooms or peas, or simply with melted butter.

Cuisine from the mountain areas is mainly made of pork or game

Game

A game is structured playing, usually undertaken for enjoyment and sometimes used as an educational tool. Games are distinct from work, which is usually carried out for remuneration, and from art, which is more often an expression of aesthetic or ideological elements...

 meat, with polenta, as well as mushrooms or cheeses (made by cow milk), and some dish from Austrian

Austria

Austria , officially the Republic of Austria , is a landlocked country of roughly 8.4 million people in Central Europe. It is bordered by the Czech Republic and Germany to the north, Slovakia and Hungary to the east, Slovenia and Italy to the south, and Switzerland and Liechtenstein to the...

 or Tyrolese tradition such as canederli

Knödel

Knödel or Klöße are large round poached or boiled potato or bread dumplings, made without yeast. They are typical components of Austrian, German, Hungarian and Czech cuisine, and come in many different forms. They can be made from flour, potatoes, old bread, semolina and many more...

or strudel

Apfelstrudel

Apple strudel is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire .-History:...

. A typical dish is casunziei

Casunziei

Casunziei is the name in a North-Eastern Italian dialect for a kind of filled fresh pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape...

, hand-made fresh pasta similar to ravioli.

Among the typical seasoning of Venetian cuisine, you can find butter

Butter

Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...

, olive oil

Olive oil

Olive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...

, sunflower oil

Sunflower oil

Sunflower oil is the non-volatile oil expressed from sunflower seeds. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient. Sunflower oil was first industrially produced in 1835 in the Russian Empire.- Composition :Sunflower oil is mainly a...

, vinegar

Vinegar

Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...

, kren, senape

Mustard (condiment)

Mustard is a condiment made from the seeds of a mustard plant...

, mostarda

Mostarda

Mostarda is an Italian condiment made of candied fruit and a mustard flavoured syrup. Commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking mustard powder heated in white wine may be used.Traditionally mostarda was served with boiled meats,...

, salsa verde

Green Sauce

Green sauce is the name of several different sauces containing mainly herbs, namely the Italian salsa verde, the French sauce verte, the Spanish salsa verde and the German Grüne Soße or Frankfurter Grie Soß .- History :...

.

Here it is just some typical dish; you can also visit the page for Venetian language

Venetian language

Venetian or Venetan is a Romance language spoken as a native language by over two million people, mostly in the Veneto region of Italy, where of five million inhabitants almost all can understand it. It is sometimes spoken and often well understood outside Veneto, in Trentino, Friuli, Venezia...

 to learn more about writing and pronouncing dishes' names.

Venice and the lagoon

Venetian Lagoon

The Venetian Lagoon is the enclosed bay of the Adriatic Sea in which the city of Venice is situated. Its name in the Venetian language, Laguna Veneta— cognate of Latin lacus, "lake"— has provided the international name for an enclosed, shallow embayment of saltwater, a lagoon.The Venetian Lagoon...

• Rixi e bixi: a poor but tasty dish consisting of a simple risotto with pancetta and peas cooked in a broth.

• Sardełe in saor: fired sardines
  Sardine
  Sardines, or pilchards, are several types of small, oily fish related to herrings, family Clupeidae. Sardines are named after the Mediterranean island of Sardinia, around which they were once abundant....
  
  , dipped in partially fried onion
  Onion
  The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
  
   in the same oil in which they are fried sardines, raisins and pine nuts (traditionally only by winter to increase the calories), other spices and sprinkled with plenty of vinegar. One leaves everything to marinate at least one night.
• Mołeche: small green species crabs
  Crab
  True crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" , or where the reduced abdomen is entirely hidden under the thorax...
  
   (Carcinus maenas
  Carcinus maenas
  Carcinus maenas is a common littoral crab, and an important invasive species, listed among the 100 "world's worst alien invasive species". It is native to the north-east Atlantic Ocean and Baltic Sea, but has colonised similar habitats in Australia, South Africa, South America and both Atlantic and...
  
  ), when they arrived at the peak of phase changes and then soft, they are fried. The mołeche are very valuable because the process of changing the water brackish lagoons lasts a few hours, the armor back hard and immediately return to be called maxenete.
• Rixoto de gò: rice
  Rice
  Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
  
   prepared with goby
  Goby
  The gobies form the family Gobiidae, which is one of the largest families of fish, with more than 2,000 species in more than 200 genera. Most are relatively small, typically less than 10 cm in length...
  
   (of the Gobius ophiocephalus species), also known as gò, typical fish of the Venetian Lagoon
  Venetian Lagoon
  The Venetian Lagoon is the enclosed bay of the Adriatic Sea in which the city of Venice is situated. Its name in the Venetian language, Laguna Veneta— cognate of Latin lacus, "lake"— has provided the international name for an enclosed, shallow embayment of saltwater, a lagoon.The Venetian Lagoon...
  
  .
• Pasta e faxioi: bean soup with noodles (typically long pasta rough).
• Połenta e schie: small shrimp from the lagoon (gray mud, gray-brown from boiled), fried and perched on a bed of white polenta very soft.
• Sepe al nero: cuttlefish cooked with their ink lagoon.
• Fegato ała venesiana: a high-class Venetian plate of liver, chopped and cooked together with chopped onions.
• Bigołi in salsa: bigoli pasta served with an anchovy
  Anchovy
  Anchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.-Description:...
  
   and onion
  Onion
  The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
  
   sauce.

Among the many Venetian desserts, the most well-known are: the fritołe (or frittelle), the baicołi (or baicoli

Baicoli

Baicoli are an Italian biscuit, originating in Venice.Baicoli gain their name because their shape resemble that of sea bass, which in local dialect is called baicoli.These biscuits were created as a ship's biscuit, for long sea voyages by Venetian ships...

), xałeti (or zaletti), the pinsa (or pinza), the gałani (or galani), and the fugasa (or focaccia).

Vicenza

Vicenza

Vicenza

Vicenza , a city in north-eastern Italy, is the capital of the eponymous province in the Veneto region, at the northern base of the Monte Berico, straddling the Bacchiglione...

, along with Venice, has one of the most distinctive cuisines in the Veneto. Previously, the Vicentians were often referred to as the magnagati or mangiagatti (meaning "cat eaters") due to the alleged presence of cats in their cuisine, though the cooking of cats is now illegal in Italy. Typical plates of the city and the surrounding area include:

• Asiago cheese
  Asiago cheese
  Asiago is an Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago to a crumbly texture for the aged cheese of which the flavor is reminiscent of Parmesan...
  
  
• Rubbio celery
• Serexe de Marostega (Marostica
  Marostica
  Marostica , is a town and comune in the province of Vicenza, Veneto, northern Italy. It is mostly famous for its living chess event and for the local cherry variety.-History:...
  
   cherries)
• Nanto truffles
  Truffle
  A truffle is the fruiting body of an underground mushroom; spore dispersal is accomplished through fungivores, animals that eat fungi. Almost all truffles are ectomycorrhizal and are therefore usually found in close association with trees....
  
  
• Bassano del Grappa
  Bassano del Grappa
  Bassano del Grappa is a city and comune in the province of Vicenza, region Veneto, in northern Italy. It bounds the communes of Cassola, Marostica, Solagna, Pove del Grappa, Romano d'Ezzelino, Campolongo sul Brenta, Conco, Rosà, Cartigliano and Nove...
  
   asparaguses
  Asparagus
  Asparagus officinalis is a spring vegetable, a flowering perennialplant species in the genus Asparagus. It was once classified in the lily family, like its Allium cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceae and...
  
  
• I bixi
  Pea
  A pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas. Peapods are botanically a fruit, since they contain seeds developed from the ovary of a flower. However, peas are considered to be a vegetable in cooking...
  
   de Lumignan and i bixi
  Pea
  A pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas. Peapods are botanically a fruit, since they contain seeds developed from the ovary of a flower. However, peas are considered to be a vegetable in cooking...
  
   de Borso
• Semi-liquid polenta
  Polenta
  Polenta is a dish made from boiled cornmeal. The word "polenta" is borrowed from Italian.-Description:Polenta is made with ground yellow or white cornmeal , which can be ground coarsely or finely depending on the region and the texture desired.As it is known today, polenta derives from earlier...
  
  (sometimes served with tomato sauce or puree)
• Torexani de Breganse
• Rotzo potatoes
• Bacałà ała Visentina
  Baccalà alla vicentina
  Baccalà alla vicentina is an Italian dish native to Vicenza made from baccalà, dried unsalted cod, served on or with white, soft polenta.-External links:**...
  
  
• Rixi e bixi (rice and peas
  Rice and peas
  Rice and Peas also called Moros de guandules con coco in the Dominican Republic.-Dominican Republic:Moros de guandules con coco is a traditional coconut rice and pigeon pea dish served on Christmas. Moros in Dominican cuisine is very similar to Jamaican rice and peas...
  
  )

The rest of the Veneto

• Tiramisu
  Tiramisu
  Tiramisu, , , literally "pick me up", is an Italian cake and dessert.It is made of ladyfingers dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa...
  
  : one of the most popular desserts in Italy and Europe, it is made with chocolate, mascarpone, and dark-coffee-dipped savoiardi (a kind of Italian biscuits).
• Mandorlato: typical Venetian hard torrone, made in the town of Cologna Veneta
  Cologna Veneta
  Cologna Veneta is a comune in the Province of Verona in the Italian region Veneto, located about 70 km west of Venice and about 35 km southeast of Verona...
  
  .
• Pasta e faxioi ała veneta: a soup made by pasta, beans
  Bean
  Bean is a common name for large plant seeds of several genera of the family Fabaceae used for human food or animal feed....
  
   and bacon.
• Grigliata mista: mixed grilled meats, as pork
  Pork
  Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
  
   ribs, pork sausages, pork chops, chicken
  Chicken
  The chicken is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird...
  
   breasts, bacon
  Bacon
  Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon . Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating...
  
   strips, beef
  Beef
  Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
  
   ribs, always served together with grilled polenta
  Polenta
  Polenta is a dish made from boiled cornmeal. The word "polenta" is borrowed from Italian.-Description:Polenta is made with ground yellow or white cornmeal , which can be ground coarsely or finely depending on the region and the texture desired.As it is known today, polenta derives from earlier...
  
  .
• Gran bollito veneto (or bollito misto alla veneta): mixed boiled meats, beef, hen, beef tongue, cotechino
  Cotechino
  The cotechino is an Italian charcuterie product, similar to salami, but that has to be cooked - usually it is boiled at low heat for about four hours...
  
  , cooked together.
• Galletto alla brace: grilled cockerel.
• Maiale al latte: braised pork meat, cooked in the milk.
• Tripe ała veneta: tripe
  Tripe
  Tripe is a type of edible offal from the stomachs of various farm animals.-Beef tripe:...
  
   cooked with vegetables, butter and olive oil, then to be served dressed with grated grana
  Grana (cheese)
  Grana originally referred to a class of hard, mature cheeses from Italy which have a granular texture and are often used for grating. These cheeses are typically made in the form of large drums. The structure is often described as crystalline, and the drums are divided by being split with a fairly...
  
  cheese.
• Radicchio alla griglia: a Trevisan-based
  Treviso
  Treviso is a city and comune in Veneto, northern Italy. It is the capital of the province of Treviso and the municipality has 82,854 inhabitants : some 3,000 live within the Venetian walls or in the historical and monumental center, some 80,000 live in the urban center proper, while the city...
  
   plate of grilled endive leaves.
• Porchetta
  Porchetta
  Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood...
  
   trevigiana: often stuffed inside a panino
  Panino
  Panini are small, filled, bread rolls, which are sometimes toasted. They are Italian in origin, but now found in other countries.In Italy, panino is the word for a sandwich made with a bread roll. Sandwiches there are customarily made from a roll or loaf of bread, typically a ciabatta or a rosetta...
  
  .
• Gallina alla canèvera: a dish from a very old Padua
  Padua
  Padua is a city and comune in the Veneto, northern Italy. It is the capital of the province of Padua and the economic and communications hub of the area. Padua's population is 212,500 . The city is sometimes included, with Venice and Treviso, in the Padua-Treviso-Venice Metropolitan Area, having...
  
   or Vicenza
  Vicenza
  Vicenza , a city in north-eastern Italy, is the capital of the eponymous province in the Veneto region, at the northern base of the Monte Berico, straddling the Bacchiglione...
  
   tradition, dating back to the Middle-Age, in which hen meat is boiled together with mixed vegetables inside a pork bladder
  Bladder
  Bladder usually refers to an anatomical hollow organBladder may also refer to:-Biology:* Urinary bladder in humans** Urinary bladder ** Bladder control; see Urinary incontinence** Artificial urinary bladder, in humans...
  
  .
• Połenta bianca: a variety of polenta made by biancoperla cornmeal
  Corn
  Corn is the name used in the United States, Canada, and Australia for the grain maize.In much of the English-speaking world, the term "corn" is a generic term for cereal crops, such as* Barley* Oats* Wheat* Rye- Places :...
  
  , it is typical of the plain areas but above all of the territories of Padua and Venice, and it has a white and not yellow colour.
• Sfilacci di cavallo: frayed dried horse
  Horse
  The horse is one of two extant subspecies of Equus ferus, or the wild horse. It is a single-hooved mammal belonging to the taxonomic family Equidae. The horse has evolved over the past 45 to 55 million years from a small multi-toed creature into the large, single-toed animal of today...
  
   meat, typical of Padua and its province, it can be traditionally used to dress a bigoli dish or eaten alone, but in modern years it is popular also to dress a pizza.
• Oca in onto: a goose
  Goose
  The word goose is the English name for a group of waterfowl, belonging to the family Anatidae. This family also includes swans, most of which are larger than true geese, and ducks, which are smaller....
  
   marinated for some day in salt or herbes and under its own fat, to be cooked later, typical of the area of Padua.
• Bigołi al'arna: bigoli pasta served together with a duck
  Duck
  Duck is the common name for a large number of species in the Anatidae family of birds, which also includes swans and geese. The ducks are divided among several subfamilies in the Anatidae family; they do not represent a monophyletic group but a form taxon, since swans and geese are not considered...
  
   meat sauce.
• Spezzatino di musso: donkey
  Donkey
  The donkey or ass, Equus africanus asinus, is a domesticated member of the Equidae or horse family. The wild ancestor of the donkey is the African Wild Ass, E...
  
   stew.
• Połenta e oxełi: roasted small birds, as quails
  Quail
  Quail is a collective name for several genera of mid-sized birds generally considered in the order Galliformes. Old World quail are found in the family Phasianidae, while New World quail are found in the family Odontophoridae...
  
  , served together with polenta - this dish, at the time of the Republic of Venice
  Republic of Venice
  The Republic of Venice or Venetian Republic was a state originating from the city of Venice in Northeastern Italy. It existed for over a millennium, from the late 7th century until 1797. It was formally known as the Most Serene Republic of Venice and is often referred to as La Serenissima, in...
  
  , was exported to East Lombardy too, and in Bergamo
  Bergamo
  Bergamo is a town and comune in Lombardy, Italy, about 40 km northeast of Milan. The comune is home to over 120,000 inhabitants. It is served by the Orio al Serio Airport, which also serves the Province of Bergamo, and to a lesser extent the metropolitan area of Milan...
  
   a cake took the same name (polenta e osei).
• Casunziei
  Casunziei
  Casunziei is the name in a North-Eastern Italian dialect for a kind of filled fresh pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape...
  
  .
• Pastìn: a typical food from Belluno
  Belluno
  Belluno , is a town and province in the Veneto region of northern Italy. Located about 100 kilometres north of Venice, Belluno is the capital of the province of Belluno and the most important city in the Eastern Dolomiti's region. With its roughly 37,000 inhabitants, it the largest populated area...
  
  , consists of mixed pork and beef meat, cut anyhow. Spices may be added in it, and this food is often eaten along with polenta.
• Brasato
  Braising
  Braising , is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour...
  
   all'amarone: braised beef meat cooked with Amarone
  Amarone
  Amarone della Valpolicella, usually known as Amarone, is a typically rich Italian dry red wine made from the partially dried grapes of the Corvina , Rondinella and Molinara varieties. The wine was awarded Denominazione di Origine Controllata status in December 1990...
  
  wine, often served together with polenta.
• Pastisada de caval: a dish from Veronese
  Verona
  Verona ; German Bern, Dietrichsbern or Welschbern) is a city in the Veneto, northern Italy, with approx. 265,000 inhabitants and one of the seven chef-lieus of the region. It is the second largest city municipality in the region and the third of North-Eastern Italy. The metropolitan area of Verona...
  
   cuisine, dating back to the Middle-Age, in which horse meat is prepared with laurel
  Bay Laurel
  The bay laurel , also known as sweet bay, bay tree, true laurel, Grecian laurel, laurel tree, or simply laurel, is an aromatic evergreen tree or large shrub with green, glossy leaves, native to the Mediterranean region. It is the source of the bay leaf used in cooking...
  
  , nutmeg
  Nutmeg
  The nutmeg tree is any of several species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia...
  
  , cloves
  Clove
  Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to the Maluku islands in Indonesia and used as a spice in cuisines all over the world...
  
  , salt, pepper, vegetables, flour and beef broth, then served together with polenta.
• Lesso con la pearà: typical dish of Verona area, it consists of mixed meats boiled together with vegetables, beef and veal marrow, and broth.
• Tortellini di Valeggio: hand-made fresh pasta of tortellini
  Tortellini
  Tortellini are ring-shaped pasta. They are typically stuffed with a mix of meat or cheese. Originally from the Italian region of Emilia , they are usually served in broth, meat broth, either of beef, chicken, or both...
  
   kind, stuffed with a mix of beef and pork meats, and vegetables, usually served with melted butter and sage, they are typical of the town of Valeggio sul Mincio
  Valeggio sul Mincio
  Valeggio sul Mincio is a comune in the Province of Verona in the Italian region Veneto, located about 120 km west of Venice and about 25 km southwest of Verona. It is crossed by the Mincio river....
  
   on the river Mincio
  Mincio
  Mincio is a river in the Lombardy region of northern Italy.Called the Sarca River before entering Lake Garda, it flows from there about 65 km past Mantua into the Po River....
  
  , southwest of Verona.
• Riso Vialone Nano: a variety of rice typical of southern Veronese plain (Bassa Veronese), it is the rice used to prepare risotti across Veneto
  Veneto
  Veneto is one of the 20 regions of Italy. Its population is about 5 million, ranking 5th in Italy.Veneto had been for more than a millennium an independent state, the Republic of Venice, until it was eventually annexed by Italy in 1866 after brief Austrian and French rule...
  
  .
• Soppressa: typical Venetian soft salami
  Salami
  Salami is cured sausage, fermented and air-dried meat, originating from one of a variety of animals. Historically, salami has been popular among Southern European peasants because it can be stored at room temperature for periods of up to 10 years, supplementing a possibly meager or inconsistent...
  
  , it can be garlic
  Garlic
  Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
  
  -added.
• Carpaccio
  Carpaccio
  Carpaccio is a dish of raw meat or fish , thinly sliced or pounded thin and served as an appetizer.- History :...
  
  .

Drinks and alcoholic beverages

• Prosecco
  Prosecco
  Prosecco is an Italian white wine — generally a Dry or Extra Dry sparkling wine — normally made from Glera grapes. DOC prosecco is produced in the regions of Veneto and Friuli Venezia Giulia in Italy, and traditionally mainly in the areas near Conegliano and Valdobbiadene, in the hills...
  
  : a popular sparkling wine, which is often secco, which is dry, or amabile, which gives it a relatively sweet taste.
• Pinot Grigio: one of the most common and prestigious wines of the region.
• Bianco di Custoza: also one of the best wines of the region, it is cultivated in the Soave
  Soave
  Soave is a small comune of the Veneto region in the Province of Verona, Italy with a population of roughly 6,800 people.-Geography:Soave is located approximately 23 kilometers east of Verona and is reachable by use of the A4 motorway exit Soave-San Bonifacio.-History:Soave was a Roman center on the...
  
   region near lake Garda
  Lake Garda
  Lake Garda is the largest lake in Italy. It is located in Northern Italy, about half-way between Brescia and Verona, and between Venice and Milan. Glaciers formed this alpine region at the end of the last ice age...
  
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