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Venice Cuisine |
 
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Italian cuisine guide
Venice and its a concise guide
Major starch staples
Rice, not pasta, is the principal starch staple of Venice and is typically served combined with other ingredients. The most splendid application is in the vegetable dish Risi e Bisi, literally Rice and Peas.
Outside Venice, in the Veneto region, the firm cornmeal-mush specialty, Polenta, rivals and in some places supplants rice as the primary starch staple.
Pasta, though in the third place in the starch popularity poll, has over the last century been steadily increasing its share of the market.
Seafood
The principal source of animal protein comes from the seafood caught in the cool northern Adriatic Sea. These waters exclusively yield one of the world's greatest culinary delights, the scampo. When seen on American menus, "scampi" almost invariably means oversized shrimp, lacking the delicate, sweet flavor of true scampi.
Other excellent local seafood worth sampling includes shrimp, crayfish, cuttlefish, mussels, eel, sole and mullet.
Meat
Though meat dishes are a minority in Venice, one is world famous: Fegato alla Veneziana, tissue-thin calves' liver slices sauteed with onions.
Wines
From southwestern Veneto near the "Romeo and Juliet" city of Verona come three reasonably good wines: the dry white Soave, the light bodied red Bardolino, and its sibling, the slightly fuller bodied and better Valpolicella.
Best city for gourmets
Venice is the top all around food city in Veneto. Criteria include cooking, food markets, cooking ingredients, cooking schools, beverages, dining and restaurants. Verona is the runner-up.
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I hope my Venice Cuisine food & travel page helps you enjoy your vacation, tour or trip ©2008 HQP / Hillman Quality Publications
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