(Italian - Veneto) Emilia Valli. La cucina del Veneto

All the secrets of a varied, refined and original gastronomy. Chioggia bruschetta; Eel soup; Belluno-style gnocchi; Venetian risotto; Milk pheasant; Istrian swordfish; sweet and sour sardines; Veneto pandolce ...and many other recipes! Refined and original, the Venetian gastronomic tradition is essentially based on four "pillars": polenta, cod, rice and beans, to which are added tasty elements linked to local productions. If, as is obvious, dishes based on fish and shellfish predominate in the coastal area, in the flat and hilly part of the region the traditional cuisine makes extensive use of meat, especially beef and pork, while the mountain area is the undisputed homeland of cheeses. (just think of Asiago, Montasio and the delicious ricottas).