The cuisine of Veneto, in northern Italy, is marked by diversity and tradition. From pasta to fish and sweets, the region offers dishes steeped in centuries of history and cultural identity. Discover the 12 most representative dishes.
1st – Tiramisu
Created in the 1960s, tiramisù is today one of Italy's most iconic desserts. With layers of coffee-soaked biscuits and mascarpone cream, its name means "lift me up," a reference to the stimulating effect of the combination of coffee, sugar, and liqueur. Authorship is disputed between Veneto and Friuli-Venezia Giulia, but the restaurant Le Beccherie in Treviso is considered its place of origin.
2nd – Carpaccio
Invented in 1950 by Giuseppe Cipriani of the famous Harry's Bar in Venice, carpaccio emerged as an alternative to Countess Amalia Nani Mocenigo's diet. The dish, with thin slices of raw meat, olive oil, and lemon, pays homage to the Renaissance painter Vittore Carpaccio. Today, there are versions with fish, vegetables, and even fruit.
3rd – Ciabatta
Ciabatta is a crispy crust, airy crumb bread created in 1982 by Arnaldo Cavallari in Adria. It was developed as an Italian response to the popularity of the French baguette. Ideal for sandwiches, the original recipe has been modified with olive oil, whole-wheat flour, and milk.
4th – Polenta
A staple in northern Italy, polenta is made with cornmeal and cooked in copper cauldrons. Before corn arrived in Europe, it was made with rye and spelt. Versatile, it can be served creamy, grilled, or as a side dish for meat and fish.
5th – Pandoro
A traditional Christmas treat, pandoro is a sweet bread originating from Verona. Its star shape and golden color evoke the luxury of nobility. The modern version was patented in 1894 by Domenico Melegatti. Served with powdered sugar, it can be filled with cream or fruit.
6th – Bigoli in salsa
A typical Venetian dish, bigoli in salsa is made with thick whole-wheat pasta and an anchovy and onion sauce. Originally eaten on fasting days, such as Good Friday, the dish has been modified with capers, pine nuts, and raisins, reflecting Renaissance influences.
7th – Baccalà mantecato
A symbol of Venetian cuisine, baccalà mantecato is made with desalted cod, blended until it becomes a firm cream. Traditionally cooked in water and milk, it is finished with olive oil, garlic, and parsley. It is usually served with toasted bread or grilled polenta.
8th – Risi e bisi
Served on April 25th, the feast day of St. Mark, the patron saint of Venice, risi e bisi combines rice, fresh peas, butter, and Parmesan cheese. With a consistency somewhere between soup and risotto, it represents the arrival of spring at the Venetian table.
9th – Spaghetti al nero di seppia
With its intense color and distinctive flavor, spaghetti with squid ink sauce is popular in both Veneto and Sicily. The sauce includes squid chunks, olive oil, garlic, white wine, and sometimes tomato. The ink gives the dish its characteristic dark appearance.
10th – Saor
An ancient fish preservation technique, saor combines onion, vinegar, and white wine. The best-known version is sard in saor, made with fried sardines marinated with onions, raisins, and pine nuts. It should rest for at least 24 hours before serving.
11th – Baccalà alla Vicentina
A typical recipe from Vicenza, baccalà alla Vicentina is made with stockfish, air-dried cod, slowly cooked with milk, onions, garlic, and anchovies. Introduced by Venetian merchants after a shipwreck in Norway, the dish is served with polenta and paired with local white wines.
12th – Sarde in saor
Found throughout Venice, sarde in saor are fried sardines marinated in onions, vinegar, white wine, raisins, and pine nuts. Created by fishermen, the dish can be kept for several days and is usually served with grilled polenta.
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