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All across Italy on hot, lazy afternoons you will see people relaxing around cafès sipping bright orange drinks. This is Aperol spritz, a mixture of Aperol – a bitter aperitif made to a secret recipe that includes gentian and rhubarb and originally made in Padua – mixed with another product of the Veneto, the sparkling wine, Prosecco. This is simply the best way to relax on an Italian summer’s day.

Every part of Italy has its own style of pasta and here you will find bigoli which is essentially thick spaghetti. To enjoy it in a traditional recipe try it with a duck ragù. The ragù is made in the usual manner except that there should be no tomatoes included.

Italians love fish and the Veneto has an extensive coastline along the Adriatic sea and a huge maritime tradition. So no discussion their culinary traditions can be complete without some seafood. Sarde in saor is one of the great Venetian delicacies. Saor in Venetian dialect means flavour and this dish is full of it. Fried sardine fillets are marinated with white onions in vinegar and then raisins are added to give a sweet and sour edge before pine nuts are added for that extra crunch. You will often find this served as a cicchetto or snack to accompany an early evening aperitivo to keep you going until it is time to dine. Another pescatorial classic from this region is the deep black lusciousness of squid ink risotto.

Do not ignore what the Veneto interior has to offer – here you can find casunziei all’ampezzana which is ravioli stuffed with beetroot and ricotta. The dish is served drizzled with melted butter, a scattering of poppy seeds, and Parmesan, all combining to provide a visual and flavoursome delight.

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Enoteca di Monteforte
Enoteca di Monteforte
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