MOST FAMOUS VENETIAN FOODS
The Veneto is an area often famous thanks to its very characteristic and traditional cuisine, we present the most typical recipes of the place.
Tiramisù
Tiramisu is the Italian dessert par excellence, a masterpiece, as simple to make as it is delicious, based on four main ingredients: mascarpone, eggs, ladyfingers and coffee.
This cold dessert is a very successful preparation that has a remarkable number of variations.
Among the most loved, imitated and envied desserts of the Italian tradition, tiramisu is a true masterpiece of gluttony.
Torta Fregolotta
The fregolotta cake is a typical dessert of the Marca Trevigiana, delicious in its extreme simplicity. Flour, cream and sugar for a recipe that can be enjoyed with pleasure at breakfast, as a snack to munch with a coffee, as a snack and as a dessert, perhaps with a good glass of passito. The important thing is to share it until the last “fregola”.
The fregolotta cake is a confectionery specialty of the Marca Trevigiana, that is the area of the territory that extends around the city of Treviso. Its name derives from the term “fregola”, which in Venetian dialect means crumb, and indicates the composition of the dough made up of large crumbs of flour and sugar soaked in cream. It is also called rosegota cake, from the term “rosegar” which means to gnaw and which recalls its irregular appearance. And it is precisely this main feature that gives it incredible crispness and richness of taste.
Bigoli in Salsa di Acciughe
Bigoli in anchovy sauce, or more simply bigoli in sauce, are a first course of the Venetian culinary tradition. An easy recipe with few ingredients: to be enjoyed with family or friends.
Bigoli in anchovy sauce, or more simply bigoli in sauce, are a first course of the Venetian culinary tradition, especially Venetian, even if they are typical of the whole region. Anchovies are often (and willingly) the protagonist of pasta dishes, both in recipes that speak of a territory, such as Sicilian Canciova Pasta, and in creative recipes, such as Rigatoni with bread, butter and anchovies.
Frittelle di carnevale
The Venetian Carnival fritters are delicious and soft pancakes made with leavened dough enriched with pine nuts and raisins. An ancient recipe that of fritole, as they are called in dialect, easy to make at home and a guarantee of success (and enthusiasm!). Irresistible as only Carnival sweets can be.
The recipe for fritole is ancient, the first traces date back to the sixteenth century when Bartolomeo Scappi, personal cook of Pope Pius V, wrote the “official” version.
Baccalà alla Vicentina
The cod alla vicentina is a second fish dish typical of the Veneto region. For this recipe we use dried cod and not the one preserved in salt, even if the name could be misleading. A tasty dish to serve with soft or grilled polenta.
Cod is a particular preservation of cod, whose etymology generates no little confusion in the kitchen.
