Page 241 - (DK Eyewitness) Travel Guide - Venice & The Veneto

WHERE T O EA T AND DRINK  239

Lamon, near Belluno. Fish
comes from the inland rivers
and Lake Garda, while farms
produce chicken, duck, turkey
and goose. Towards the
mountains there are pigs
for cured hams, salami
and sausages like the pork
sopressa, as well as veal, beef
and dairy cattle, and wild game
in season. An Austrian legacy
is tasted in the dumplings
and apple strudels of
the Dolomites.
Enjoying an apéritif in the sunshine of St Mark’s Square in Venice VENETIAN FISH DISHES
Food of the Veneto accompanies a main course The catch from the region’s
The region’s staples have and can appear as a thick waters includes sardines,
long been polenta and rice, purée or be allowed to set into mussels, clams, sea snails, squid,
although pasta is also popular. in a more solid form, when it cuttlefish, eel, prawns, crab and
lobster. These are served as
Polenta, made from ground can be cut into slices and antipasti, made into soups
maize (corn) that was originally grilled. The Veneto is one (brodo di pesce), and cooked in
imported from America in the of Italy’s main rice-growing risottos or with pasta, such as
16th century, was always a regions. Rice was introduced the popular spaghetti alle
peasant food. Today, it often from Spain by the Arabs, and vongole (with clams). Regional
the vialone nano variety grown specialities include:
around Verona is the favourite Schie alla Polenta
for risotto, giving a superbly Minuscule lagoon prawns,
creamy finish when cooked shelled and served up with
in stock with meat, fish or creamy corn polenta.
vegetables in season. A huge
range of vegetables is grown in Sarde in Saor Sardines in
a sweet and sour sauce.
the Veneto. Bassano di Grappa
is noted for its asparagus, and Moleche frite Soft-shelled
Treviso for a long variety of crabs from the lagoon, coated
radicchio that is eaten raw, with beaten egg and fried.
baked (radicchio in forno), Seppie alla Veneziana
grilled or in risotto. Soups are Cuttlefish cooked in their own ink.
made from vegetables and Peoci Saltai Mussels
beans, notably pasta e fagiola – steamed with white wine,
Fishing on the tranquil waters of a thick brown soup of highly garlic and parsley.
Lake Garda prized borlotti beans from

Risotto di Pesce is a mix of rice Fegato alla Venezia is calf’s Tiramisù (the name means
with fish and prawns in a soft, liver served on a bed of sautéed “pick me up”) is rich pudding
moist risotto, usually made for a onions. Grilled polenta is a good of mascarpone, sponge fingers,
minimum of two in restaurants. side dish. coffee and Marsala.

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