The Red Wines of Veneto
From the seafood of the Adriatic to delicate sweets, Venetian food plays an imperative role in the formation of regional Italian cuisine.
Unlike many parts of Italy, pasta is not the staple – that role is played by the double act of polenta and rice.
Venetians make and eat a pasta called bigoli. Bigoli is a thick spaghetti made with flour and eggs – although as with many things in Italy, there are lots of variations.
The large Venetian lagoon and Adriatic coastline to the east of the Veneto provides much fish for the dishes of the region – not forgetting that the western edge of the Veneto is dominated by Lake Garda.
Mussels, clams, crabs, anchovies, and sprats are in abundance and often on the menu. Bream and sea bass are found in the area and are often served as secondi (main courses). The black goby, a resident of the lagoon, often swims its way into risotto di gò.
