| | | | | | | | I crossed separated enogastronomici for Region | | | | | | | | | | |  | | | | The Venetian gastronomic repertoire is vast and in it it shines a whole series of specialty that, now originating from the mountain and now from the bordering earths with the sea, they boast of autochtonous origins or, also bringing perfumes and tastes of distant countries they succeed in dressing again him of a common character that makes her well distinguishable as belonging to this ancient kitchen.
The unitary character of the Venetian gastronomy originates from the long dominion of the Republic in Venice, that spread in the whole territory his/her own way to eat contemporarily absorbing the best of the local kitchens. | | | | The Venetian cuisine is one of the richest of the peninsula: all that that grows on the earth and in the water ends in pot, according to recipes traditional floods of gentleness and imagination. We start from the rice: a rice that is not too much never dry land neither too much long, gotten married to all the possible elements: to the vegetables, peas (rices and bisi), fennels, celery, beans, pumpkin, buds of hop (breaming them), to the fishes, eel (rices and bisato), cuttlefishes, tinca, peoci, shrimps, caperozzoli (clams), and then to the fegatinis, tripes, luganeghe (sausages), quails etc. Little space remains to the other dry (bigoli, paparelle, potato dumplings) dishes with the exception of the pasta and beans. The sector of the meats and the fishes becomes wealthy some presence of every pet and a lot of kinds of game, of almost all the types of molluscs, shellfishes (moleche, capesante, granseole etc.) and
| | | | | | fishes of sea, of sweet water and of "valley." Specialties are numerous, from the more notes as the liver to the Venetian, the torresanis (pigeons) to the spit, the dried cod to the vicentina, the fish in saor, to the less celebrated but also delicious, as the boiled in pearà (base sauce of marrow, bread crumb, broth and a lot of pepper), the pastissada of horse or steer, the goose in onto (preserved in the fat), the bisato on the macaw (eel on the stone), the chicken to the padovana etc.
The meats are especially produced in the provinces in Padua and Vicenza: bondiole, suppressed, luganeghe, museti (cotechini), sanguinacci. | | | | |  | Veneto is the kingdom of the vegetables, is cultivated in the gardens is spontaneous, and on all it dominates the famous chicory of Treviso and Castelfranco close to the white asparagus of Bassano. It is only to end meal that the Venetian cuisine impoverishes him, in the cheeses, almost all to consume fresh (except the asiago, that is able seasoned venir), and in the sweets, among which specialties are scarce. By now almost disappeared the traditional biscottinis of the feasts, the baìcolis stay, of eighteenth-century origin, inevitable with the coffee and the chocolate, the galanis, the zalètis (gialletti), the bussolais, the frìtoles (pancakes) of Carnival to the various aromas. Typical of Christmas the pandoro veronese, derived by the ancient nadalin, become diffused now placing side by side the other famous Christmas dessert the Milanese panettone.
| | | | | The patrimony vinicolo of Veneto is abundant and of excellent quality, from the wines common (bardolino, sweet, prosecco, sauvignon) to the goals and to the superior (valpolicella, merlot, cabernet, raboso, marzemino) to end with the prestigious recioto, in the types agreeable and amarone.
Produced and drink anywhere it is the grappa, smooth, to the ruta, to the genziana. 
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