About wines and typical products, Veneto is in absolute among the Italian Regions more “rich”. From Belluno’s Dolomites to Rovigo and Padua’s lowland crossing through Vicenza, Treviso, Lake of Garda and Venice Lagoon, it doesn’t fear comparisons with other regions. On the lawns and pastures of the highland of Asiago, whose district includes 7 Communes between 1.000 and 2.300 meters high, it is produced the homonym excellent cheese.
But Veneto is also the region of Prosecco, famous fizzy white wine that nothing has to envy to the sparkling wine and is the absolute protagonist on the hills surrounding Valdobbiadene and Montebelluna. In the same province of Treviso is well known the red chicory, famous as its “colleagues” of Verona and Chioggia. If you make a trip in Venice, the recommended typical dishes are the liver of pig, so named “to the Venetian” and cooked with a lot of onions, and the “Sardinians in saor”, also cooked with onion and vinegar or white wine. In the entire region you can find excellent stuffed dicker, risi e bisi and polenta e osei (generally quails) usually served with the typical white polenta. If you are in Vicenza or in its province, here the culinary tradition is famous for the dried cod, but also for bigoli, big spaghetti taut to the press typical from Bassano del Grappa and usually cooked with duck sauce. But firstly for the wines and lake fish, besides that for Olive Oil, is famous Verona’s Coast on the Garda Lake. Here you can taste excellent glasses of red wines Bardolino and Valpolicella, but also Teroldego and Merlot. Typical and savoury, the extra virgin oil of Garda, excellent to season the fishes of lake but not only. If you want to order a dish of lasagnes, just remember that here they call them “pasticcio”. And if you come in winter, don’t forget that Verona is the town of Pandoro.
Sonya Argelli
