DOP, IGP, DOCG, DOC … In Veneto, everything has a protected and controlled flavor
Origin of the majority of Italians who immigrated to Brazil, Veneto has a diet dominated by four main elements: rice, polenta, beans and cod.
The region has a very rich cuisine, certainly influenced by the historical importance it has had over the centuries, and which changes depending on the area we are in, thanks to the fact that the territory is made up of coasts, hills and mountains.
Our journey through “'Cuisines of Italy" the series that will highlight regional Italian cuisine”, begins in Veneza, the capital of Veneto Region.
Venice, the temple of gastronomy
Famous for its canals, bridges and medieval monuments, Venice also enchants for its cuisine, predominantly fish from the lagoon and seafood.
Polenta remains a very popular dish. The simple recipe, with flour, water, salt, milk, butter, cheese or meat, evolved and gave way to more sophisticated dishes, such as “polenta and schie“, a tiny gray shrimp from the Venice lagoon.
The "Risotto nero“, another typical dish from the city has in its recipe: squid, onion, garlic, olive oil, white wine and rice, which acquires a black color through the use of squid ink.
We also tested the “fegato alla Veneziana“. Made with calf's liver, it is prepared with onion, olive oil, butter, parsley, crouton of bread fried in butter and raisins is served with polenta.
Temple of gastronomy, Venice also holds the title of inventor of the drink Bellini (made from sparkling wine with peach juice) and carpaccio, which is still served today with the original sauce: mayonnaise, meat broth and mustard.
Vincentian cuisine
We continue to Vicenza, famous for its large pea growing areas, where the “rice and peas“, rice with lentils – which has become a classic of Venetian cuisine.
But it is the “Baccala alla Vicentina“, made with anchovies, the symbol of Vicenza gastronomy. Despite the name, the fish used is dried hake, but without being preserved in salt, as we know cod.
The province of Vicenza is still one of the largest producers of grappa. Known in Brazil as graspa, the drink is distilled from grape pomace. Go down burning!
Padova, the city of Saint Anthony
In Veneto kitchens there is a great tradition in preparing fresh, artisanal pasta. The “bigoli“, for example, is a dough extruded in the form of a long, thick thread, porous at the right point to hold the sauce.
Even today, some families keep at home, as an inheritance, the bigolaro – a press invented in Padova in 1604, and made of wood and bronze.
The pasta is served with duck or goose ragu, classic tomato sauce or anchovy sauce, an ingredient very present in the province's cuisine.
Love hooked in the stomach
The city of lovers Juliet and Romeo, Verona is the capital of fine wines – from the hills of suave – and sparkling wines, highlighting the Chiaretto.
A haven for music, art, and culture., Verona also opens up to the world with its gastronomic excellence, sometimes eccentric for the Brazilian palate.
The flesh is horse ou butter, with recipes saved for more than a millennium. The fish come from the charming Lake Garda.
In winter, who reigns is the “pasta and beans“. The soup – folder and fasoi In the Veneto dialect, it is a tradition, not only in the city, but throughout the region.
O pandoro, originally from the city of Verona, is certainly the sweetest Veneto more famous. The origin dates back to Roman times. It is a type of cake served as a dessert especially after Christmas dinner.
Treviso, little Venice
Treviso, known as the little Venice (little Venice) – as it is bathed by several canals –, it has one of the richest cuisines in all of Veneto.
Among the best-known dishes is risotto with red radicchio from Treviso, made from purple chicory, produced on their land.
Another traditional Venetian dessert is Tiramisù, whose origins, however, are often the subject of debate. According to the original recipe, it is prepared with egg and mascarpone cream, coffee and homemade cookies.
The stunning route of Prosecco is in the province of Treviso. A stroll along the roads that wind through an endless vineyard is worth the trip. Afterwards, the right stop is at the open canteens to taste the product.
In Veneto everything is protected flavor
A world of 36 typical products awaits you at the table, of which 18 enjoy the brands PDO (protected designation of origin), such as Soprèssa Vicentina (an aged Italian salami), the cheese Asiago and Grana Padano, yes produced in Veneto too, for example.
And 18 bear the seal IGP (protected geographical indication), such as the juicy cherries Marostica, rice from Delta del Po and white asparagus Cimadolmo.
No less important, the region also has dozens of products with the brand DOC (controlled origin designation) or DOCG (controlled and guaranteed designation of origin), such as wines Bardolino, Montello Rosso, Valpolicella area (Veneto) and prosecco di Valdobbiadene.
We have reached the end of a journey through Venetian cuisine.
Next Sunday, we will go to Lombardy.
The most prosperous region of Italy is the land of ossobuco, panettone, Milanese risotto and the famous recipe for Milanese cutlet. Of risotto simple to mountain cheese polenta, the traditional Lombard cuisine It is made up of many flavors.
Our trip started in Tuscany. Read here: Tuscan cuisine enchants with the simplicity of its ingredients and rustic charm
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