Venice - Veneto Food and Recipes

One of the delights of Venice is being able to explore the markets and food shops in the city. There are fruit and vegetable stalls, a fish market and plenty of gourmet shops offering olive oil, wine, grappa, colourful dried pasta and much more.

The cooking from Veneto, the northeast corner of Italy is generally straight forward with generous portions of Polenta served with almost everything. In fact, Polenta originated in Venice, using the maize on its journey from the 'New World'.

The land of Veneto is intensively farmed providing mostly cereals and wine. Pasta is less prominent with Polenta, Gnocchi and rice being preferred. Fish is in abundance and especially seafood salads. The region also produces excellent robust soups and risottos flavoured with seafood and sausages of the area. In fact, The cuisine of Venice is traditionally herb and spice-based ever since the days when European trade in spices was controlled from this city.

Regional specialities include:

• Risi e bisi - A soft risotto (creamy rice dish) with peas and bacon.
• Spaghetti alle vognol - Pasta with clams and hot sauce.
• Fritto di mare - A deep-fried assortment of fish, shrimp, clams, and squid.
• Baccalà – A creamed dish made from dried salt cod.
• Pasta e fagiole - A thick soup made with beans and pasta. To enjoy it like the locals then add a splash of olive oil.
• Radicchio alla Griglia - Grilled red endive from nearby Treviso, on the mainland.

If you would like to view our holiday accommodation in Venice then please click on Venice Villas and Apartments

To find out more about other regions in Italy, the regional food and wine, people, geography and history as well as specific property offers and other information then use this link to Italy Villas and Apartments