Veneto

VENETO

TERRITORY

AND HISTORY

The territory of Veneto is located in the north-eastern part of Italy. The affected area is crossed by numerous rivers and is characterized by the presence of extensive coastal lagoons. The natural environments are concentrated above all in the hills and in the mountains, while the productive settlements are essentially distributed in the central area of ​​the region.

 

Originally populated by the Indo-Germanic Venetians and the Euganeans, the Veneto was conquered by the Romans in the 3rd century BC, who founded many cities and civilized the region. After the fall of the Roman Empire and the invasion by the Lombards, Ostrogoths and Huns in Italy, many Venetians fled to the marshy areas of the lagoons, where they founded settlements - Venice was born. With the birth of city states, Venice conquered the Mediterranean area of ​​the East and became Europe's largest commercial power. Following the defeats against the Ottomans and the slow loss of power, Veneto was eventually integrated into the Habsburg empire in the 19th century and later in 1866 into the Kingdom of Italy.

 

CUISINE

AND TRADITIONS

The Venetian cuisine is based on delicate but very varied flavors, which find their roots in the history and geographic conformation of the region. The products that characterize the main dishes are the four elements consisting of rice, polenta, cod and beans. An important peculiarity is that Veneto cuisine can only be enjoyed on the spot. This guarantees extraordinary uniqueness and authenticity.

 

As in the past, the Venice Carnival represents a great party for a wide target. Every year, for the groups of masks and tourists, they animate the city. The lucky ones who have the opportunity to participate in private parties in ancient buildings are able to savor the unchanged atmospheres of the past with the ancient splendours and traditions.

 

The Veneto is the most extensive and productive wine region of the country, in which some main macro-areas can be distinguished: the Veronese, which is highlighted with the Bardolino, Valpolicella and Soave Wines; the Vicentino area with the Wines of Gambellara and the Berici Hills; the Paduan area with the Euganean Hills; the area of ​​Venice with the Lison; Trevigiano with Vini del Piave and numerous versions of Prosecco.

 

TYPICAL DISHES

Bacalà alla Vincentina

The bacalà or baccalà alla vicentina is a typical dish of the Vicenza cuisine based on stockfish (dried cod). The recipe is handed down from generation to generation and almost every family uses one or more small variations. Dried cod must be of excellent quality.

It must be crushed, then soaked for three days, in running water, so that it softens, then cleaned, then floured and cooked over very low heat with plenty of onion in an earthenware pot, covered with milk and oil in equal quantities; it is served on a bed of yellow polenta.

Bigoli of Bassano

Their name derives from the "bigolaro" press used to manufacture them and, thanks to their consistency, they are particularly suitable for absorbing and retaining condiments. For this reason the real Bigoli were once only those made at home: the pasta had to be compact and porous, with a right diameter and patient lamination so as not to distort its virtues.

Risi e Bisi

Typical of Venetian, Vicenza and Verona cuisine, based on rice and peas.

It is a first course which, due to its not too thick or too liquid consistency, is considered halfway between a risotto and a soup and which is particularly suitable for both winter and spring months.

Frittelle

The typical dessert of the Venice Carnival and, with some variations, from all over the Veneto, Friuli-Venezia Giulia and Istria. Traditionally they are prepared during the period of Christmas and Carnival. They are prepared with a batter of flour, eggs, milk and sugar, raisins, pine nuts, and then fried and served with a sprinkling of granulated sugar.

Focaccia Veneta

Sweet leavened Easter bread similar to the dove. Originally it was the sweet of the poor. On the occasion of the festivities the basic dough of the bread was taken and eggs, butter and sugar were added (all in moderate quantities given the costs). Then the cake was baked in wood-fired ovens.

Later this dessert was 'adopted' by the pastry shops until it became more refined and elaborate.

Tiramisù

Traditional sweet and food product spread throughout the Italian territory, whose origins are debated and are attributed above all to Veneto and Friuli-Venezia Giulia. It is a spoon dessert made from ladyfingers (or other crumbly biscuits) soaked in coffee and covered with a cream, composed of mascarpone, eggs and sugar, which in some variations is flavored with liqueur.

Gnocchi con la Fioreta

The fioreta, or ricotta fioreta, from the Vicenza valleys is a semi-liquid ricotta, obtained by not completely draining the whey. It has a neutral, fresh taste with a slight hint of acid. The consistency of the floret depends on the residual serum and therefore there are more or less liquid, depending on the choice of the cheesemaker and the use to which it is destined.

STARRY

RESTARAUNTS

LE

CALANDRE

Via Liguria 1 

Sarmeola di Rubano (PD)

+39  049 630303

ANTICA OSTERIA

CERA

Via Marghera 24 

Lughetto di Campagna Lupia (VE)

+39  041 518 5009

LA PECA

Via Alberto Giovanelli 2

 Lonigo (VI)

+39  0444 830214

CASA 

PERBELLINI

Piazza San Zeno 16 

Verona (VR)

+39  045 878 0860

TIVOLI

Località Lacedel 34 

Cortina d'Ampezzo (BL)

+39 0436 866400

AGA

Via Trieste 6 

San Vito di Cadore (BL)

+39 0436 890134

LA MONTECCHIA

Via Montecchia 12 

Selvazzano Dentro (PD)

+39 049 805 5323

GELLIUS

Via Calle Pretoria 6 

 Oderzo (TV)

+39 0422 713577

GLAM 

ENRICO BARTOLINI

Calle Tron 1961 

Venezia (VE)

+39 041 523 5676

QUADRI

Piazza San Marco 121

 Venezia (VE)

+39 041 522 2105

CASIN

DEL GAMBA

Localita Roccolo Pizzati 1 

Altissimo (VI)

+39 0444 687709

LA TANA

GOURMET

Via Kaberlaba 19 

Asiago (VI)

+39 344 170 8004

EL COQ

Piazza dei Signori 1 

Vicenza (VI)

+39 0444 330681

PERBELLINI

Via Muselle 130 

Isola Rizza (VR)

+39 045 713 5352

12 APOSTOLI 

 

Vicolo Corticella S. Marco 3 

Verona (VR)

+39 045 596999

DOLADA

Via Dolada 21

Plois (BL)

+39 0437 479141

AL CAPRIOLO

Via Nazionale 108 

Vodo di Cadore (BL)

+39 0435 489207

FEVA

Borgo Treviso 62 

Castelfranco Veneto (TV)

+39 0423 197565

UNDICESIMO

VINERIA

Via della Quercia 8

 Treviso (TV)

+39 0422 210460

ORO

RESTAURANT

Giudecca 10

Venezia (VE)

+39 041 240801

IL RIDOTTO

Campiello, Campo Santi Filippo e Giacomo, 4509, Venezia (VE)

+39 041 520 8280

MACELLERIA

DAMINI & AFFINI

Via Cadorna 31 

Arzignano (VI)

+39 0444 452914

ACQUA 

CRUA

Piazza Calcalusso 11 

Barbarano Vicentino (VI)

+39 0444 776096

LA VERANDA

Via Santa Cristina 5 

Bardolino (VR)

+39 045 621 0857

VECCHIA 

MALCESINE

Via Pisort 6 

Malcesine (VR)

+39 045 740 0469

IL DESCO

Via Dietro S. Sebastiano 5/7

 Verona (VR)

+39 045 595358

LOCANDA

SAN LORENZO

Via General Cantore 2

 Puos d'Alpago (BL)

+39 0437 454048

LAZARO 1915

Via Roma 351 

Pontelongo (PD)

+39 049 977 5072

LA CORTE

Via Roma 24 

Follina (TV)

+39 0438 971761

SAN MARTINO

Piazza Cesare Cappelletto 1 

Scorzè (VE)

+39 041 584 0648

OSTERIA 

DA FIORE

Calle del Scaleter 2202 

Venezia (VE)

+39 041 721308

VENISSA

 Fondamenta di Santa Caterina 3 

Venezia (VE)

+39 041 527 2281

STUBE

GOURMET

Corso IV Novembre 65 

Asiago (VI)

+39 0424 462659

SPINECHILE

Contrà Pacche 2 

Schio (VI)

+39 0445 169 0107

OSELETA

Località Cordevigo 

Cavaion Veronese (VR)

+39 045 723 5287

DEGUSTO

COUSINE

Via Camporosolo, 9/A 

San Bonifacio (VR)

+39 328 182 4572

OSTERIA 

LA FONTANIA

Portichetti Fontanelle 3 

Verona (VR)

+39 045 913305

contacts

Address

 Via S. Margherita 8/A, 06122 Perugia (PG) - Italy

Tel 

+ 39 075 9072629

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Istituto per la Protezione, Promozione, e Preservazione dell'origine dei prodotti agroalimentari e vitivinicoli Made in Italy

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