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Veneto - Italy
Pronounced As: ven-e-toe , Ital. Veneto or Venezia Euganea, region (1993 pop. 4,391,831), 7,095 sq mi (18,376 sq km), NE Italy, bordering on the Gulf of Venice (an arm of the Adriatic Sea) in the east and on Austria in the north.
One of the great destinations of the world, Venice dominates this region so much that it's easy to forget what lies beyond this unbelievable city. Covering a stretch of land between the Alps, the Dolomites, and the Gulf of Venice; a tiny piece of it touches Austria. Veneto has a remarkable variety of terrain, contributing to the variety of this region's cuisine.
Venetian cooking is a combination of the sea and mainland, as well as the influence of the East. Venice is the birthplace of polenta, plain, grilled, or fried, it is an added accompaniment to meat, fish, or game. The Venetians also popularized rice and created a host of risottos made with almost everything the countryside has to offer.
Pasta e fagioli, a thick pasta and bean soup is a traditional plate in Venice. Treviso is famous for its radicchio rosso, delicate, slightly bitter red chicory, as well as for its asiago cheese, which the region has been producing for over 1,000 years. Fish is another Venetian staple, and the selection of seafood culled from the Adriatic is astonishing.
Dessertsi are mostly simple cookies, typically eaten with a glass of white wine. Around the holidays, Venetians might be tempted by something a touch richer, such as Perbellini Ernesto's delicious golden breads Ofella d'Oro and Pandoro. Created in Treviso, heavenly Tiramisu is the region's most recent claim to fame.
Veneto is Italy's largest producer of DOC wine. Although Soave is the most popular Italian wine in the U.S., it's certainly not the region's best. Among the excellent wines produced in this region are the semisweet Prosecco sparkling wine, the powerful Amarone, made with semidried grapes, and the medium-bodied Valpolicella.
The town of Bassano del Grappa sits astride the Brenta River at the point where it emerges from the Dolomite foothills and widens for its journey southward to the Adriatic. Nearby Monte Grappa creates a majestic 6000-foot backdrop. At the center of town is the Ponte degli Alpini, a wooden bridge (designed by Palladio, according to some) which spans the rapidly flowing Brenta.
The town itself is pretty enough, though not truly memorable. Bassano is well known for certain of its products, particularly ceramics, dried mushrooms and honey. Most noteworthy to the traveling gourmet, however, is the white asparagus: long, fat stalks of pale asparagus, remarkably tender and brimming with flavor.
The most common asparagus in Italy is green and comes from Ravenna. And, for what's it's worth, any asparagus can be grown white merely by keeping the stalks from exposure to the sun (usually by mounding dirt over the plants). But it is the white asparagus of Bassano that is most prized, so much so that it has won official government recognition with a legal name of its own: Asparagi DOC di Bassano.
Every year the restaurants of Bassano organize their own asparagus festival (A Tavola con l'Asparago DOC di Bassano - At the table with white asparagus), in which chefs vie to create the most interesting new dishes or the best interpretations of old classics. Every course except dessert contains some form of white asparagus. I have had white asparagus with all manner of seafood, veal, rabbit, in risotto, in pasta, in soup, with carpaccio, in all types of salad, covered in special sauces, and simply dressed with olive oil. Among the better restaurants which participate in the festival are Al Sole da Tiziano, with a splendid dining room in the center of town, San Bassiano, set on the edge of town with an excellent view of Monte Grappa and Ca'7, located in a restored 18th-century villa just outside of town.
Despite the ingenuity of these chefs, I find the simplest traditional preparations are the best, whether in Bassano or at home using local green asparagus. My favorites are asparagi alla parmigiana (blanched asparagus topped with melted butter and grated parmigiano) and asparagi alla Bismarck (the same with a fried egg on top). Slightly more complicated is asparagi alla bassanese, blanched asparagus topped with a sort of Hollandaise sauce made with cooked eggs and olive oil.
Venice
Venice is the capital of the region.
Venice is the most beautiful city in the world as these photographs show. From the Grand Canal to the Piazza San Marco. From the Palazzo Ducale to the Basilic di San Marco. Venice is a city that will surprise and delight you.
Belluno
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Padova
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Rovigo
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Treviso
Treviso, the city, the park and the Sile river
Treviso is a little place in Veneto, where art( of the 1300), country taverns and frescoed houses together with Ville Venete and modern architecture give a picturesque image.
This is the typical itinerary for those who want to discover a city full of history, works of art, excellent cuisine which offers typical dishes. The atmosphere along the bustling streets is joyful and there are also the most famous craftsman and you will find always asomeone who is willing to drink an "ombretta" and a "cicchetto" (classic aperitifs) with you!
And then the river Sile with his affluents, le Ville Venete (along them) and the beautiful natural scenery of the Sile's park and even more.
Verona
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Vicenza
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