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Cheese | Salami | Italian Food
Produce sales on the lagoon in Venice
Veneto Recipes
Veneto typical food:
Pasticcio di polenta: layers of fried polenta and stew of wood pigeon with mushrooms baked in pie crust.
Pastissada de caval: horse meat stewed with tomatoes,
onions and herbs in red wine.
Veneto Recipes:
Baccala mantecato - Dried Cod
Bigoli co l'anara - “spaghetti” and sauce of duck liver and innards with vegetables and herbs.
Capesante in tecia - Scallops in Tecia
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.
Fagioli alla Veneta - Beans and Anchovies
Fegato alla veneziana - Calf's liver sauteed with onions, parsley and sage in butter and oil with a hint of vinegar.
Fettuccine Alfredo
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.
Prosciutto di San Daniele Recipes
Risi e bisi - Rice and peas
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.
Salsa peverada - Spicy Sauce
Sarde in saor - Marinated sardines
Sardelle in saor - Sardines in Saor
Savor di frutta - Fruit Spice
Sopa coada - Squab Soup
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. |
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1997-2010 © Enrico Massetti
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