Venetian cuisine

Glasses with spritz in a Venetian cafe.

Venetian cuisine ( Italian. Cucina veneziana ) - a traditional cuisine , common in the Veneto region in Italy . It has a long history and differs significantly from the cuisines of other regions in the north of Italy, as well as Austria, Slovenia and Croatia, despite having a number of similarities with all these cuisines. The world-famous dessert of the Venetian cuisine is tiramisu , first cooked in the city of Treviso. Also popular are the local wines Amarone, Prosecco , Valpolicella and Spritz cocktail.

Venetian cuisine is conventionally divided into three main categories according to geography - coastal, lowland and mountainous. In each of these categories there are many local cuisines. Each city in the region has its own specialties. The most common dish in the region is polenta , which is cooked differently in local cuisines. In Veneto, corn is ground more heavily than is customary in the kitchens of other regions of Italy, and therefore the Venetian polenta tastes like pudding.

Most of the dishes of the coast consists of seafood. On the plain, popular grilled meat is a barbecue made from pork, beef and chicken, along with a side dish of tomatoes, potatoes or vegetables. Other common dishes on the plain are risotto , bigoli , fettuccine , ravioli and gnocchi . In the mountains are popular dishes of pork and game, cow's milk cheese. The influence of Tyrolean cuisine is noticeable here. A typical local dish is kazunzya - pasta resembling ravioli. As a condiment in the Venetian kitchen, butter, olive and sunflower oil, vinegar, horseradish, mustard, mostrada and green sauce are used.

The cuisine of the city and province of Venice has a number of characteristic features inherent to the coastal kitchens. The specialties of this cuisine are “ Bigoli in Sauce” - bigoli paste with anchovies and onion sauce, “Venetian- style Fegato ” - slices of braised calf liver with toasted onions, “ Molek ” - fried small green crabs (prepared only in spring), “ Pasta with beans ”- bean soup with long and coarse pasta,“ Polenta with skje ”- fried small shrimps on white polenta,“ Risi e Bisi ”- boiled rice with peas and pancetta ,“ Risotto de go ”- rice with goby fish " Sarde Institute ECCS " - fried sardines marinated in onions m marinade with raisins, pine nuts, spices and vinegar (often prepares the winter), " Sepe al nero " - cuttlefish in its own ink. Among the many desserts, the most famous are baikoli , fritole , pincer , zaleti .

Specialties of the cuisine of the city and the province of Verona are “ Brazato al Amarone” - beef stew in wine “Amarone” with polenta, “Gnocchi” - potato gnocchi (prepared on Friday before Lent), “ Lesso e Peara” - stewed meat platter with vegetables and beef marrow, stale stale bread and black pepper, “ Pastissada de Caval” - horse-flesh stewed in wine with bay leaves, nutmeg, cloves, salt, pepper, vegetables and polenta, “ Polenta e Renya” - polenta with boiled or grilled pickled herring in ol vkovom oil with garlic, parsley and capers, " tortellini of Valeggio" - tortellini pasta with minced beef and pork, vegetables, melted butter and sage. Desserts - mandorlato, nadalin, pandoro and tiramisu.

Despite the fact that the historical documents of the inhabitants of the city and province of Vicenza are often called "manjagatti", that is, "cat-eaters", currently there is no cat food in the local cuisine ^{[1] [2]} . There are cats in Italy prohibited by law.

• Venetian dishes
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  Sarde in saor

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  Pastissada de Caval

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  Tiramisu