Morbideidee.com: Venetian cuisine (from Venice or Veneto)

sabato 4 giugno 2011

Venetian cuisine (from Venice or Veneto)

Venetian cuisine (from Venice or Veneto)

Has a centuries-long history, and it is significantly different from the other cuisines of North Italy as well as neighbouring Austria and Slavic countries, despite having something in common with all these ones.

It may be divided into three main kinds of cuisine, the one in the coastal areas, the one in the plains, and the one in the mountain areas: the second one includes many local cuisines, having each city its own dishes.

The most common dish is polenta, which is cooked in various ways within the local cuisines of Veneto.

Coastal areas serve mainly seafood dishes, and its cuisine is common to Venice's one.

In the plains it is very popular to serve grilled meat (often by a barbecue, and in a mix of pork, beef and chicken meat) together with grilled polenta, potatoes or vegetables.

A very popular dishes is also risotto, rice cooked with many different kinds of food, from vegetables, mushrooms, pumpkin or radicchio to seafood, pork meat or chicken livers.

Bigoli (a typical Venetian fresh pasta, similar to a thicker kind of spaghetti), fettuccine (hand-made noodles), ravioli and the similar tortelli (filled with meat, cheese, vegetables or pumpkin) and gnocchi (potatoes-made fresh pasta), are fresh and often hand-made pasta dishes, served together with meat sauce (ragù) made by beef, horse, chicken or duck, sometime together with mushrooms or peas, or simply with melted butter.

Many kinds of meat such beef, pork, chicken, horse, donkey, rabbit, pheasant, duck or goose are very popular too.

Cuisine from the mountain areas is mainly made of pork or game meat, with polenta, as well as mushrooms or cheeses (made by cow milk), and some dish from Austrian or Tyrolese tradition such as canederli or strudel.

A typical dish is casunziei, hand-made fresh pasta similar to ravioli.

Among the typical seasoning of Venetian cuisine, you can find butter, olive oil, sunflower oil, vinegar, kren, senape, mostarda, salsa verde.

Here it is just some typical dish; you can also visit the page for Venetian language to learn more about writing and pronouncing dishes' names.

Rixi e bixi: a poor but tasty dish consisting of a simple risotto with pancetta and peas cooked in a broth.

A bottle and glass of Prosecco, which can be spumante (the more expensive extra frizzy) or frizzante (the cheaper frizzy).

Sardełe in saor: fired sardines, dipped in partially fried onion in the same oil in which they are fried sardines, raisins and pine nuts (traditionally only by winter to increase the calories), other spices and sprinkled with plenty of vinegar. One leaves everything to marinate at least one night.

Mołeche: small green species crabs (Carcinus maenas), when they arrived at the peak of phase changes and then soft, they are fried. The mołeche are very valuable because the process of changing the water brackish lagoons lasts a few hours, the armor back hard and immediately return to be called maxenete.

Rixoto de gò: rice prepared with goby (of the Gobius ophiocephalus species), also known as gò, typical fish of the Venetian Lagoon.

Pasta e faxioi: bean soup with noodles (typically long pasta rough).

Połenta e schie: small shrimp from the lagoon (gray mud, gray-brown from boiled), fried and perched on a bed of white polenta very soft.

Sepe al nero: cuttlefish cooked with their ink lagoon.

Fegato ała venesiana: a high-class Venetian plate of liver, chopped and cooked together with chopped onions.

Bigołi in salsa: bigoli pasta served with an anchovy and onion sauce.

Among the many Venetian desserts, the most well-known are: the fritołe (or frittelle), the baicołi (or baicoli), xałeti (or zaletti), the pinsa (or pinza), the gałani (or galani), and the fugasa (or focaccia).

TIRAMISU'