Wednesday, 8 April 2009

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
T. +44(0)2075890032

No comments:

Post a comment