Veneto

Diverse regional cuisine offering seafood from Venice, risotto variations like risi e bisi, and the distinctive pasta bigoli in salsa.

Thick whole wheat pasta tossed with a savory onion and anchovy sauce from Venice.

Paper-thin slices of raw beef dressed with olive oil, lemon, and Parmigiano-Reggiano.

Lightly battered and fried assortment of fresh seafood, served crispy with lemon wedges.

A rustic, hearty soup combining pasta, beans, vegetables, and herbs in a savory broth.

Fresh seasonal vegetables and pasta tossed in a light sauce with herbs and Parmesan cheese.

Creamy Venetian rice dish with fresh spring peas, broth, and Parmigiano-Reggiano.

Creamy Venetian rice dish blackened with squid ink and enriched with fresh seafood.

Creamy risotto with bitter radicchio, gorgonzola, and pecorino cheese in a wine-enriched broth.

Creamy Arborio rice cooked with fresh seafood, white wine, and fish broth.

Crispy fried sardines layered with sweet-sour onion marinade, pine nuts, and raisins.

Layers of coffee-soaked ladyfingers, mascarpone cream, and cocoa powder.