Culinary Traditions & Specialities

The Veneto forms part of ‘the polenta, bean and rice belt’, which runs across the north of Italy, and these are important ingredients in the regional cuisine. Not surprisingly, fish is highly popular too - particularly along the coast - and fish from the sea is supplemented by freshwater varieties from the many lakes and streams in the region. Land reclamation and clever irrigation have created fertile pastures, especially on the river plains in the south; here agriculture is intensive too. Fruits of the woods, such as mushrooms, truffles and chestnuts, and soft fruit are abundant throughout the region. A particularly distinctive characteristic of the cooking in Veneto is the use of spices, dating back to the spice trade and very little evident elsewhere in Italy.