Toast with a great Prosecco, here the typical Venetian products!
Veneto, extended from the Dolomites to the Adriatic sea, has always been a fertile land for a rich wine production.
Among the typical Venetian products, in fact, there is a wide range of polished wines, characterized by their different organoleptic properties. The most common varieties are: Cabernet, Pinot Blanc, Merlot, Trebbiano, Tocai and Sauvignon from which some of the most precious wines come from: Recioto, Bardolino, Soave and Valpolicella. Other well-known wines are Colli Euganei, Conegliano, Amarone della Valpolicella, Recioto di Soave, Lugana, Colli Asolani, Breganze, Garda and Valdobbiadene.
Among the typical Venetian products, in fact, there is a wide range of polished wines, characterized by their different organoleptic properties. The most common varieties are: Cabernet, Pinot Blanc, Merlot, Trebbiano, Tocai and Sauvignon from which some of the most precious wines come from: Recioto, Bardolino, Soave and Valpolicella. Other well-known wines are Colli Euganei, Conegliano, Amarone della Valpolicella, Recioto di Soave, Lugana, Colli Asolani, Breganze, Garda and Valdobbiadene.
Guide to the best typical Venetian cheeses
Veneto boasts an important dairy tradition. There is, in fact a great quantity of typical cheeses that presents different characteristics and shades depending on their native farm. The most known and appreciated cheese is Asiago, nominated a DOP product since 1996, characterized by different ageing. Another great cheese is Montasio; it was born in Friuli Venezia Giulia but it is produced on the border with Veneto. Worth mentioning are Piave, Taleggio, Provolone, Monte Veronese, Morlacco, Casatella Trevigiana and the unbearable Grana Padano. These cheeses received, as well as Asiago, the DOP label.
Venetian salumi on our tables
Salumi and cured meats stand among the typical Venetian products. The most exquisite are, for example, the Venetian prosciutto Berico Euganeo or Sopressa Vicentina, both achieved the DOP label. Worth trying are Cotechino (gelatinous pork sausage in a natural casing) and Zampone of Rovigo and Verona (stuffed pig’s trotter) characterized by the label IGP. Altopiano di Asiago (Asiago Plateau) and the areas of Vicenza, Padua and Belluno produce many other salumi as the Luganega trevisana (a sausage), Sopressa Brasolare, Figadei and “oca in onto” (in English Greasy Goose).
Mushrooms and Venetian truffles, for a finger-licking cuisine!
Both truffles and mushrooms are such an important part of the food and wine Venetian industry. The precious black truffle of Berici hills makes part of the best Venetian products, characterized by an intense and strong perfume. As famous as the other products is truffle of the Veronese mountains, the perfect tuber to prepare sauces or to grate on fresh pasta. Regarding mushrooms, mainly champignon and field mushrooms are cultivated on Montello hill, they are characterised by a strong taste. Worth tasting are also the mushrooms of the Costozza cave, above all the so-called aromatic piopparelli.
Typical liqueurs and spirits from the tradition of Veneto
A particular Venetian liqueur that worth a tasting is the Red chicory Amaroal, prepared thanks to Treviso Red Chicory. Other high-quality liqueurs are Barancino, coming from Belluno, Cansiglio liqueur produced between Vincenza and Treviso. Actually, the most important alcoholic product of Veneto region is Grappa, the famous aquavit obtained by the distillation of the pomace. Today this region of the northern part of Italy is one of the major producers of Grappa of the world. The best distilleries are spread above all in Treviso, Verona and Vicenza.
The sweetness of the confectionery of Veneto
Veneto, a region reach in traditions, gives as an exquisite and tasty confectionery. The traditional Pandoro can’t miss on the Christmas tables. It is a soft dessert, sprinkled of powdered sugar coming from the culinary tradition of Verona. In Verona, nut brittle is produced, Christmas dessert really tough make with sugar, white eggs, almonds and honey.
Treviso, instead, is the mother country of the famous soft dessert: tiramisu; it is called in this way because of the energy given by its ingredients. Appreciated are also the “Pagnotta del Doge” (Doge’s Loaf), “Pan santo” (Holy bread), torta piazentina and Fregolotta. Worth mentioning among the Venetian dried-small confectionery are the nougat, meringue and, above all, amaretto biscuits.
Treviso, instead, is the mother country of the famous soft dessert: tiramisu; it is called in this way because of the energy given by its ingredients. Appreciated are also the “Pagnotta del Doge” (Doge’s Loaf), “Pan santo” (Holy bread), torta piazentina and Fregolotta. Worth mentioning among the Venetian dried-small confectionery are the nougat, meringue and, above all, amaretto biscuits.
Images sources: http://www.banfiwines.com – http://italianfoodnaplesflorida.com – http://andyskitchenblog.files.wordpress.com/
