In the plains it is very popular to serve grilled meat (often by a barbecue, and in a mix of pork, beef and chicken meat) together with grilled polenta, potatoes or vegetables. Typical of many coastal areas, communities along the coast of the Laguna Veneta serve mainly seafood dishes. In Veneto, the corns are ground in much smaller fragments in comparison with the rest of Italy: so, when cooked, it resembles a pudding. Polenta once was the universal staple food of the poorer classes, who could afford little else. The most common dish is polenta, which is cooked in various ways within the local cuisines of Veneto. Each one (especially the plains) can have many local cuisines, each city with its own dishes. Overview Ĭuisine in Veneto may be divided into three main categories, based on geography: the coastal areas, the plains, and the mountains. 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.
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.įood and drink have played an important role in Venetian culture for centuries. Venetian cuisine, from the city of Venice, Italy
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