Veneto & Venice Food Travel
Venice is unquestionably one of the world’s most iconic cities. Visions of gondolas ushered along canals by gondoliers in traditional attire, the Venice Carnivale, and breathtaking historic architecture come to mind.
Thousands of years and countless cultures have influenced the food of Venice and the Veneto and the bounties of the surrounding land and lagoon are reflected in every dish. The Doges (Rulers) went to great lengths to produce food and wines that are emblematic of Venice, dedicating the entire lagoon island of Sant’erasmo, a short distance from the city, as their personal garden. Today many of those foods are still grown on Sant’erasmo, giving authentic Venetian food so much of its unique local flavor.
Veneto spans a vast territory, starting in the Dolomite mountains on the Austrian border to the north all the way south to the city of Venice, with numerous cultures and flavors in between.
Overall, the cuisine of the Veneto is rich in carbohydrates, with polenta and rice (risotto) as staples rather than pasta. Risotto is a hallmark of Venetian cuisine and is often eaten as a first course.
Venetian pasta is a thick spaghetti called bigoli usually made with whole wheat and eggs and sometimes buckwheat. Polenta or cornmeal is often served soft as a side dish or in fried slices. Further south near the lagoon, seafood is abundant. Crabs, clams, mussels, sardines, and anchovies among many will be found on every menu.
When it comes to wine, Venice and Veneto have some of the finest in the world — Amarone, Valpolicella, Bardolino, and Prosecco are all produced here. Save plenty of room in your suitcase, or bring an extra just for the wine!