Unlike most other places in Italy, the Veneto has many traditional specialties dominated by seafood and fresh fish. Most pieces are complimented by seasonal produce which change throughout the year, which in turn changes the dish completely. Pasta is a staple and it is eaten all year, but something more typical in the Northeast is Polenta which is made from corn flour and usually grilled. There are also many types of Risotto that are fish and vegetable based. In addition to these, if you travel to the areas near the borders you will find dishes that reflect some sour, spicy, or pickled dishes of the neighboring countries. Listed below is a list of the top 10 specialty dishes of the Veneto. I suggest trying them all, I have and they are fantastic.
1. Brodo di Pesce or Fish Soup is VERY Venetian and is served with a mixture of fish and is sometime seasoned with Saffron from Friuli.
2. Carpaccio is wafer thin slices of raw beef sprinkled with oil. It is served with Rocket leaves and tiny slices of Parmesan cheese.
3. Zuppa di Cozze or Mussel Soup is a classic way of serving these seafood delicacies. They are usually served with a delicious white wine sauce, garlic, and parsley.
4. Fiore di Zucchini or Zucchini Flowers area a seasonal dish stuffed with fish mousse and then fried in a light batter.
5. Risotto alle Seppie is Rice cooked with Cuttlefish ink. Similar to the pasta, it becomes black but has a sweet flavor that is very enjoyable provided you're not on a first date.
6. Spaghetti alle Vongole often appears on the coast. It is spaghetti with fresh clams in a slight chili-pepper sauce.
7. Polenta is, like pasta, a staple in the Veneto that is very filling. It's made from corn flour and often grilled and served with a sauce, but you can eat it plain as a side dish for grilled meat or a complement for wine.
8. Sarde in Saor is a Venetian dish made up of fried Sardines that are marinated in a sweet and sour sauce. The fish are whole so if you can get over eating the entire thing, it's really enjoyable.
9. Fegato alla Veneziana is a Venetian specialty of calf liver lightly cooked and served on a bed of grilled onions.
10. Anguille in Umido are eels. I'm not going to lie to you, it took some doing to get this one down. But the eels are gently stewed in a tomato sauce flavored with white wine and garlic. Once you get past the idea, it is really enjoyable and tasty...quite possibly one of my favorites!
If you try any of these let me know. If you would like any additional information on what's happening in Northern Italy or to contact me directly, please visit me here.