7 Ways to Savour Venetian Cuisine

Home to the unique city of Venice, the region of Veneto, in the northeast of Italy, is located between the mountains and the sea, making it home to an array of exquisite culinary delights. Here are seven ways to savour the cuisine of Veneto.

Veneto

1. Montasio Cheese
With a creamy, mildly nutty flavour, Montasio DOP be identified by its marking of origin – the caption “Montasio” written diagonally on the side. It’s a semi-hard, cooked-curd cheese that is available fresco, mezzano and vecchio or stagionato (fresh, semi-aged and aged).

2. Amarone di Valpolicella
Made exclusively from grapes harvested in vineyards located on hills in the Valpolicella zone, Amarone di Valpolicella DOCG is a luxurious dry wine (made from grapes that have been dried to intensify their flavour), characterized by its strong ruby-colour, intense grape flavour and velvety finish.

3. Rice
Riso Vialone Nano Veronese IGP of Verona is the only IGP certified rice variety in all of Italy. Because rice is the preferred starch in Veneto, you will find risottos made with a variety of fresh and seasonal ingredients such as radicchio, scallops and scampi.

4. Prosecco Wines
Made from several grape varieties, of which the most important is Glera, Prosecco produced within the Conegliano-Valdobbiadene area were elevated to DOCG classification for its consistent quality. Featuring distinctive fruity and floral notes, this Prosecco is produced in sparkling, semi-sparkling and still versions.

5. Asiago Cheese
Known in Italy as “Product of the Mountain,” Asiago DOP can have either a crumbly or smooth texture depending on its age. Fresh Asiago has a distinctive fresh-milk flavour, while aged Asiago is more full-bodied.

6. Recioto di Soave
A dessert wine renowned for its rich raisin-like flavour, Recioto di Soave DOCG is made from white Garganega and Trebbiano di Soave grapes that have been dried for several weeks or even months prior to wine production.

7. Tiramisù
Tiramisù, Italian for “pick me up,” is made of savoiardi (ladyfingers) dipped in coffee and layered with a whipped mixture of eggs, sugar, Mascarpone cheese and topped with a dusting of cocoa. Invented in the ’60s, there is debate as of the exact location of origin, but most sources point to the region of Veneto.

Buon appetito!

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