Each area and province in Veneto has its own typical dishes. Many culinary elements recur in different recipes, such as cod. Prepared Vicenza-style, it is softened by soaking, pounded, and cooked over a low heat for hours, while in Venice it's easier to find creamed cod, made by pounding fish and oil (both variations are delicious).
Very famous is the Venetian-style liver, that is, veal with onions and a drop of white wine, usually served with white polenta (made with white pearl corn).
Among the tastiest first courses in the entire region are bigoli: fresh egg pasta thicker than spaghetti, originally from Vicenza (but now found everywhere), perfect with duck ragù.
Risotto is a dish that often appears on Venetian menus and there is something for all tastes: risi e bisi, a simple but tasty version with peas; tastasal, a more substantial Veronese version made with pork; risotto with tench, frogs, or pessin (very small fish from the rice fields).
In the Treviso area, and beyond, you can savor the delicious radicchio risotto. As a "noble" appetizer, you can find liver pâté with onions and parsley, or Treviso radicchio grilled or with eggs in a kind of omelette.
cheese Asiago DOP (since 1996) has medieval origins and is still produced on the Asiago plateau today with great success: it has different maturing periods (mezzano, vecchio and stravecchio).
Wine Proseccois an ancient tradition in Veneto: Breganze Torcolato, Bardolino, Valpolicella, di Valdobbiadene and Conegliano are just some of the region's world-famous wines.
Added to these is another tradition: the Spritz, the typical aperitif made with Aperol, prosecco and soda with the addition of ice and a slice of orange, was born right here and the Venetians remember it every evening in the square with friends.
