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Venice
- Typical Products
| Typical
produce from Italy
Cuisine from Veneto is traditional and creative
at the same time.
You can choose among a wide range of dishes: risotto,
polenta (maize porridge), vegetables and beans
soup as first courses; salt- and fresh-water fish,
cooked according to several recipes, as second
courses. “Baccalà alla Vicentina”,
i.e. dried salted cod, is well-known.
Cuisine from Veneto uses especially rice in its
recipes, cooked in several manners: e.g. “Risi
and Bisi”, alla pescatora (with seafood),
rice with cuttlefish, with “gò”
(it is the dialect word for goby, a very widespread
kind of lagoon fish).
Cuisine from Veneto has a peculiar feature: fish
is cooked exclusively in earthenware pans called
“tecia”. |
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(Prosciutto veneto)
Venice |
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- Ham from Veneto
You get that kind of ham from adult pigs’
cool legs, which are fed on very rich protein
food.. The legs are cooled, cleaned up and
salted down twice at a five-day interval.
In particular the well-known San
Daniele ham is got from pigs that
are butchered when they are adults: it can
weighs from 8 Kg to 10 Kg. Its lean meat
is light read whereas its fat meat is white.
It smells strong and tastes sweet and delicate.
Keep the whole piece of ham in a fresh place
and, once you have sliced it, eat it quickly. |
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(Radicchio)
Venice |
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Radicchio (Chicory)
Some historians believe that radicchio is
a plant of Oriental origin, which was introduced
in Venice around the end of XV century and
cultivated for the first time in the province
of Treviso. It got commercial value in the
second half of XIX century. From 1960s onwards
the cultivation of red radicchio spread
in other Italian regions such as Abruzzo,
Emilia-Romagna, Lombardia, Marche and Puglia.
Radicchio (Cichorium intybus) is a herbaceous
plant belonging to the Compositae family.
The radicchio-harvesting starts in October
and it goes on until February. |
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