Venetian cuisine

Venetian cuisine, from the city of Venice, Italy,[1] or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy (notably Friuli-Venezia Giulia and Trentino-Alto Adige/Südtirol), and of neighbouring Austria and of Slavic countries (notably Slovenia and Croatia), despite sharing some commonalities.

Other popular dishes include risotto, rice cooked with many different kinds of food, from vegetables, mushrooms, pumpkin or radicchio to seafood, pork meat or chicken livers.

In his book La cucina veneziana, Giuseppe Maffioli discusses how Jewish cuisine deeply influenced Venetian culinary practices.

A notable example is pesce in saor—fried fish marinated with vinegar, raisins, pine nuts, and eggplants—which initially alarmed Venetians who thought it might be harmful.

Typical plates of the city and the surrounding area include: Media related to Cuisine of Veneto at Wikimedia Commons

Food and drink have played an important role in Venetian culture for centuries. This image shows a 16th-century fresco in the Villa Caldogno , where some noblemen and noblewomen enjoy merenda , or a mid-afternoon snack, eating bussoli , or typical sweets from Vicenza .
Fegato alla veneziana , served with potatoes and polenta
Sarde in saor
Pastissada de caval
Tortellini di Valeggio
A vineyard near Vicenza. Veneto is one of the premiere winemaking regions in Italy.
Tiramisu , a well-known dessert from the Veneto region
A bottle and glass of Prosecco , which can be spumante (the more expensive extra fizzy ) or frizzante (the cheaper fizzy )