The Influence of Northern Europe

German, Austrian, Slovenian and Hungarian influences are very evident in these regions, and ingredients such as paprika, horseradish, cumin and cinnamon are common. In the Veneto, Venice’s tradition of trading with other nations around the world gives a cosmopolitan feel to the cuisine. One really notable difference between this area of Italy and regions further south is in the kind of bread baked for daily consumption. Here, bread tends to be dark and chewy, often made with rye, giving it a very Germanic flavour and texture. It looks and tastes extremely different from the famous light Italian breads, such as focaccia, or the full-flavoured crusty loaves that hail from Puglia and Tuscany.