Bigoli co l'anara: “spaghetti” and sauce of duck liver and innards with vegetables and herbs.
Carpaccio: the original (named for the Venetian Renaissance painter) was thin-sliced raw beef dressed with mayonnaise containing mustard and Worcestershire sauce, though popularity has inspired creations with meat, fish, cheese, mushrooms and truffles.
Fegato alla veneziana: calf's liver sautˇed with onions, parsley and sage in butter and oil with a hint of vinegar.
Granseola alla veneziana: the meat of boiled spider crab pounded in a mortar and served in the hollowed shell with olive oil, pepper, lemon, parsley.
Pasta e fasioi: noodles of any type and beans in a thick minestra, often flavored with onion, carrot, celery, pork rind, though recipes vary around the region.
Pasticcio di polenta: layers of fried polenta and stew of wood pigeon with mushrooms baked in pie crust.
Pastissada de caval: horsemeat stewed with tomatoes, onions and herbs in red wine.
Risi e bisi: fresh peas sautéed in butter with onion, pork and parsley, then simmered with rice in broth to the consistency of a thick soup, served with grated Grana Padano.
Risotto alla sbirraglia: spring chicken and lean veal braised with rice and vegetables.
Risotto primavera: diced string beans, artichokes, tomatoes, carrots and potatoes united with peas and asparagus tips and braised with rice in the spring.
Tiramisu: coffee-flavored cream of mascarpone and eggs, layered with savoiardi (ladyfingers) and topped with curls of bitter chocolate.
Torresani allo spiedo: pigeons roasted on the spit with salt pork basted with oil containing mashed bay leaf, rosemary, juniper berries.
