Venetian food is dominated by four elements: polenta, rice, beans and salt cod that are combined together to form a large variety of interesting dishes. Some of the most famous Venetian dishes are “risi e bisi” (rice and peas) and polenta served with salt cod. Venetian cuisine is rich in fish dishes, crab, calamari, octopus, scallops, monkfish and eels are prepared in many different ways. Dishes can be more or less elaborate, from a large crab boiled and served with a dressing of olive oil, parsley, salt, pepper and lemon to “pasticcio di pesce”, which is a fish and shellfish lasagna. The mixed fried fish famous the world over consists of prawns, calamari and small soles. Another typical Venetian recipe is “baccala’ mantecato”, a salt cod mousse prepared by first boiling the cod, after getting rid of the bones and skin the fish is then shredded, dressed with olive oil and whisked with a wooden spoon till it reaches a smooth consistency. Venetians enjoy it on grilled polenta or on bred. However there is not only fish on the Venetian culinary tradition, one of the oldest recipes is in fact pan fried sliced calf liver cooked with onions butter and oil.
Today the Veneto region is the Italian top producer of D.O.C. wines, particularly whites. Important names amongst local wines are Bardolino, Valpolicella, Soave and Amarone, one of the best renowned wines from this region. A rich full bodied wine with a deep red colour and a slight almond scent. Veneto is also the home of Prosecco, the best known Italian dry sparkling wine.