Northern Italian Cuisines

The Veneto is dominated by Venice, whose position as a great merchant city has had a tremendous influence on the region's cuisine; trade with the Arabs led to the introduction of rice, which rapidly became a dominant element in the regional diet. The same commerce also brought baccalà from the north, and it too plays an extremely important role, as do beans and polenta.

The supporting elements for the major players in the regional diet vary within the Veneto; the lagoon is famed for the variety and quality of its fish, and if you like visiting markets do see Venice's Rialto market. Fish is also important inland -- fresh water fish, and also baccalà, which travels well.

Inland, in addition to fish, you'll find meats, including beef, pork, and, in some areas, horse. And if you continue further inland, up into the Alps, you'll find spectacular game. Don't be surprised if it's offered as a goulash, because following Venice's decline the region became an Austro-Hungarian Province, and there are many Mitteleuropean elements in the inland cuisine.

Finally, wine and cheese: The inner highlands give us Asiago, one of Italy's finest sharp cheeses, and also Monte Veronese. And the wines: Bardolino is perfect for quaffing, the Valpolicella's wines are among the finest in the world, there's Soave, a vastly underrated white, and Prosecco's merry sparkle.

Much to enjoy. | Recipes from the Veneto on Site