The Rural Food of the Veneto

The low plains of the Po, Adige and Piave rivers supply livestock, rice for risotto and corn for polenta. Higher up, in the hills that rise towards the Alps around Lake Garda, game and wild mushrooms abound. These slopes have the perfect climate for curing prosciutto, salami and cheeses, and growers produce some splendid wine such as Bardolino, Valpolicella, Soave and Prosecco. The two best-known dishes of the Veneto region are risi e bisi, a creamy risotto with peas, Parmesan and pancetta; and pasta e fagioli, a very thick bean, pasta and vegetable soup.