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Italian Food
Produce sales on the lagoon in Venice
Veneto Recipes
Veneto typical food:
Bigoli co l'anara: “spaghetti” and sauce of duck liver and innards with vegetables and herbs.
Carpaccio: the original (named for the Venetian
Renaissance painter) was thin-sliced raw beef dressed with
mayonnaise containing mustard and Worcestershire sauce, though
popularity has inspired creations with meat, fish, cheese,
mushrooms and truffles.
Fegato alla veneziana: calf's liver sauteed with
onions, parsley and sage in butter and oil with a hint of
vinegar.
Granseola alla veneziana: the meat of boiled spider
crab pounded in a mortar and served in the hollowed shell with
olive oil, pepper, lemon, parsley.
Pasta e fasioi: noodles of any type and beans in a
thick minestra, often flavored with onion, carrot, celery, pork
rind, though recipes vary around the region.
Pasticcio di polenta: layers of fried polenta and stew of wood pigeon with mushrooms baked in pie crust.
Pastissada de caval: horsemeat stewed with tomatoes,
onions and herbs in red wine.
Risotto alla sbirraglia: spring chicken and lean veal braised with rice and vegetables.
Risotto primavera: diced string beans, artichokes, tomatoes, carrots and potatoes united
with peas and asparagus tips and braised with rice in the spring.
Tiramisu: coffee-flavored cream of mascarpone and
eggs, layered with savoiardi (ladyfingers) and topped with curls
of bitter chocolate.
Torresani allo spiedo: pigeons roasted on the spit
with salt pork basted with oil containing mashed bay leaf,
rosemary, juniper berries.
(c) 1997-2008 E. Massetti
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