Regional cuisines: Veneto

Veneto is known for risotto. It is a dish whose ingredients vary by location, with fish and seafood being added closer to the coast and pumpkin, asparagus, radicchio and frogs' legs appearing further away from the Adriatic. Beans and other legumes are seen in these areas with the dish pasta e fagioli being a combination of beans and pasta. Veneto features heavier dishes using exotic spices and sauces.

Ingredients like stockfish or simple marinated anchovies are found here as well. Less fish is eaten in Veneto and more meat and sausages are preferred such as the famous sopressata and garlic salami. High quality vegetables are prized here with red radicchio from Treviso being prized as well as asparagus from Bassano del Grappa.

Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London
SW7 1HQ
T. +44(0)2075890032
www.montpelianorestaurant.com
info@montpelianorestaurant.com

Italian Regional cuisines, Friuli-Venezia Giulia

Friuli-Venezia Giulia shares many traditions with the bordering former Yugoslavia. The San Daniele del Friuli hams come from this region. Carnia in the northern region is known for its bacon and Montasio cheese. Collio, Grave del Friuli, and Colli Orientali are regional wine favorites. The dishes of the region take on the influence of Austrian, Hungarian, Slovene, and Croatian dishes. Beer halls of the region feature Viennese sausage, goulash and Bohemian hare.

Many of the desserts of the region are flour based, such as strudels. Polenta is a staple and it finds its way into many variations including stirred dishes, baked dishes and can be seen served with sausage, cheese, fish, or meat. Dishes made with pork are often seen and can often be spicy and are often prepared over the open hearth called the fogolar.

Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London
SW7 1HQ
T.+44(0)2075890032
www.montpelianorestaurant.com
info@montpelianorestaurant.com