There is a reason why so many Italian and foreign tourists  from all over the world choose the Veneto region as a destination for their holidays. In fact, Veneto is a unique region that offers variety and quality to tourists, with many emerging destinations that contribute to affirm it internationally. However, this region does not only boast landscapes, history and nature, it also includesan enogastronomic tradition that makes it a real paradise for those who love good food and good wine. The fine wines of our territory are renowned worldwide, as do some recipes that are envied all over the world.In addition to the beautiful cities, cultural wonders and breathtaking landscapes, here you can discover an extraordinarily wide range of flavours, from the dishes inspired by the Adriatic sea to the typical dishes of the hilly areas and the high mountains. On this short gastronomic trip, we want to give you a small taste of the good food you can try in Veneto and lead you through a tour of the most iconic dishes of each province of the region, inviting you to fully immerse yourself in the culinary tradition of this unique land.

Bigoli in sauce (Venice)

Let’s start our tour from Venice, the city on the water, one of the most evocative and magical places in the world, as well as the capital of the Region. The dish we are about to discover is a poor dish, linked to the maritime culture of the place, but very tasty and of great effect.
It is Bigoli in sauce, a type of fresh pasta similar to spaghetti, but usually thicker, made with durum wheat flour and water. A fundamental element of the dish, however, is the sauce that accompanies the bigoli, a dense and tasty sauce, prepared with onion, anchovies, olive oil, garlic, extra virgin olive oil, black pepper and, in some versions, tomatoes. Sometimes it can also include sardines or other fatty fish. The preparation of the sauce begins by frying onions (abundant) and garlic in olive oil, then adding anchovies (many of them) until they melt and mix in with the other flavors. The sauce is then seasoned with black pepper and left to simmer until it reaches a creamy consistency. Once the bigoli have been cooked al dente, they are drained and seasoned with the prepared sauce, absorbing all its flavours.

Bigoli in sauce is a dish rich in flavors, with a balance between the sweetness of the onions, the saltiness of the anchovies and the creaminess of the olive oil, which goes perfectly with the rustic texture of the bigoli.

Amarone risotto (Verona)

From Venice we travel west up to Verona, the city of Romeo and Juliet, the Scala noble family and the famous Arena. The dish that was chosen to represent Verona is a refined and delicious dish that combines the creaminess of risotto with the richness and unique flavor of another typical product of Veneto, the Amarone wine. Produced in the Valpolicella region, in the Verona hinterland, Amarone is a complex and full-bodied red wine obtained mainly from Corvina, Rondinella and Molinara grapes, left to wither naturally after the harvest.
To prepare the Amarone risotto, a shallot or onion is finely chopped and sauteed in a pan with a little butter over medium heat. Add the rice and lightly roast it, then add a glass of Amarone and let the alcohol evaporate. Hot broth is gradually poured, one ladle at a time, stirring constantly until the rice is al dente and has reached a creamy consistency. After turning off the heat, a dollop of butter and grated Parmigiano Reggiano cheese is added, and everything is mixed well.
The result is an extraordinarily creamy risotto, with the complex and enveloping flavour of the Amarone. This dish is a real delight for lovers of risotto and good wine, perfect to be enjoyed on special occasions or as a main course during an elegant lunch or dinner.

Dolce del Santo – Padua

Let’s continue our journey to Padua, the city of Saint Anthony, an incredible place rich in history and culture. Padua is home to one of the oldest universities in the world, as well as of countless historical UNESCO heritage sites, such as the Scrovegni Chapel and the cycle of frescoes by Giotto.
  The local specialty we selected is a typical dessert associated with the celebration of the patron saint of the city, Saint Anthony, and is called “Torta del Santo”, or Cake of the Saint.
It is a traditional dessert, usually prepared on June 13. The Cake of the Saint is a rich and delicious cake made with leavened dough, stuffed with a mixture of almonds, sugar, eggs, cocoa and often enriched with candied fruit and liquor (typically rum). It’s usually shaped like a star or an eight-pointed figure, to represent the traditional shape of the Basilica of Saint Anthony in Padua. The preparation of the Cake of the Saint requires a certain mastery and time, since the dough must rise twice before being cooked, and the filling must be prepared with care to ensure the right consistency and flavor balance. Once baked, the Cake of the Saint is often decorated with icing sugar and served as a traditional dessert during the celebrations in honor of Saint Anthony. It is a decadent and aromatic dessert, which celebrates the rich culinary and religious tradition of the city of Padua.

Tiramisù – Treviso

Treviso, the city of art, is just a few kilometres to the east. A collected city centre but full of hidden treasures to be discovered through alleys, characteristic squares and canals that offer extraordinary views. Treviso is home to one of the most famous desserts ever, imitated all over the world: Tiramisu. Its undoubtedly curious name literally means “pull me up” or “lift me up” and it wants to reflect its energizing effect thanks to its caffeine and sugar content.
Its traditional recipe involves the use of simple but delicious ingredients, which combine to create an extraordinary dessert. The main ingredients of Tiramisu include savoiardi (lady’s finger cookies), eggs, sugar, mascarpone (a type of cream cheese), espresso coffee and cocoa powder. The final result is an irresistibly creamy dessert, with the perfect contrast between the robust taste of coffee, the sweetness of the savoiardi and the softness of the mascarpone. Tiramisu is an excellent symbol of the Treviso and Italy.

Risotto alla pilota – Rovigo

Our journey then takes us to Rovigo, the capital of the province of the same name. Although it is a lesser-known city compared to more renowned tourist destinations, Rovigo has a fascinating history and offers visitors several attractions and interesting features, as well as really tasty dishes.
In particular, a creamy and tasty risotto, enriched with local sausage and often accompanied by a touch of red wine. The preparation of Risotto alla Pilota, typical of Rovigo, involves the use of Carnaroli or Vialone Nano rice, a type of rice commonly used in the Veneto region for the preparation of risotto. Local sausage, usually called “rovigotta sausage”, is an essential part of the dish, along with onions, beef stock, red wine, butter and Parmigiano Reggiano. The sausage is first sautéed in a pan to develop its flavours, then onions are added to it and pan-fried. Then the rice is added, which is toasted slightly before adding some the red wine. Finally, butter and grated Parmigiano Reggiano cheese complete the dish, which is served hot. Risotto alla Pilota is a rich dish full of taste, which reflects the essence of the culinary tradition of Rovigo and its surrounding territory.

Pasta with lamon beans (Belluno)

Our journey among Venetian specialties can only end in Belluno, the gateway to the Dolomites, one of the most beautiful mountain chains in the world characterized by deep valleys, crystal clear lakes, lush forests and majestic snow-capped rocky peaks.
Looking at the breathtaking views, in Belluno you can enjoy a very simple but incredibly tasty dish: pasta with Lamon beans.

Venetian pasta and beans is a traditional and appreciated Italian dish, particularly rooted in the Veneto region: a real comfort food, rich in flavor and nutrition. Lamon Beans are a particularly valuable variety grown in the Lamon area, located in the Venetian Pre-Alps, known for their superior quality, delicate flavour and creamy texture.
To prepare the Venetian pasta and beans, sautée some onions and, sometimes, bacon or guanciale, which gives a smoky and tasty taste to the dish. Next, add the beans and let them cook slowly with beef or vegetable stock, fresh or crushed tomatoes, and herbs such as rosemary and sage. When the beans are soft and creamy, add the pasta. Generally, pasta formats such as ditalini, mezze maniche or tubetti are used. The pasta is cooked directly in the bean sauce until it is al dente, absorbing all the flavours. Venetian pasta and beans is often served with a drizzle of raw olive oil and a little grated Grana Padano or Parmigiano Reggiano cheese. It is a substantial and complete dish, perfect to warm the heart on cold winter days or to be enjoyed at any time of the year for a comforting and delicious meal.

The incredible variety of flavours and ingredients, the careful preparation and the passion for tradition make the Venetian cuisine an authentic gastronomic experience. Whether it is a seafood dish, a mountain specialty or a decadent dessert, every taste is a journey into the hidden treasures of this region, which continues to surprise the palates of anyone lucky enough to taste them. Are you ready to try all the specialties of this extraordinary region? Your trip to Veneto awaits you.