Venetian cuisine

Cuisine of Veneto or Venetian cuisine (from the city of Venice or more widely in the region of Veneto, Italy) has a centuries-long history, and it is significantly different from the other cuisines of North Italy as well as neighbouring Austria and Slavic countries, despite having something in common with all these.

Cuisine in Veneto may be divided into three main categories, based on geography: the coastal areas, the plains, and the mountains. Each one (especially the plains) can have many local cuisines, each city with its own dishes.

The most common dish is polenta, which is cooked in various ways within the local cuisines of Veneto. Polenta once was the universal staple food of the poorer classes, who could afford little else. In Veneto, the corns are ground in very more little fragments than the rest of Italy: so, when cooked, it tastes like a pudding.

Typical of many coastal areas, communities along the coast of the Laguna Veneta serve mainly seafood dishes.

In the plains it is very popular to serve grilled meat (often by a barbecue, and in a mix of pork, beef and chicken meat) together with grilled polenta, potatoes or vegetables. Other popular dishes include risotto, rice cooked with many different kinds of food, from vegetables, mushrooms, pumpkin or radicchio to seafood, pork meat or chicken livers. Bigoli (a typical Venetian fresh pasta, similar to Udon), fettuccine (hand-made noodles), ravioli 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), served together with meat sauce (ragù) often made with duck meat, sometimes together with mushrooms or peas, or simply with melted butter.

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