This region has everything you need for a nice trip with family or friends: lakes, sea, mountains, big cities and medieval villages are just some of the things you can see during your holiday. In Veneto, there are some of the most famous cities Italy: Venice, with its famous carnival, canals and S. Marco square, Verona with its Romeo and Juliet balcony, Lake of Garda with the Rocca Scaligera fortress and Cortina D’Ampezzo, a famous town between skiers from all over the world.

Of course, the culinary history of this region is as strong as in the rest of Italy. Risi e Bisi, pasta and beans, grilled radicchio, and of course the famous “fegato alla Veneziana”, a recipe with liver with lots of onions. The most famous wine is the red Amarone, solemn and velvety, and to celebrate the Italian way, you can’t miss trying Prosecco, of course.

And now, let’s discover some of the traditional recipes that Veneto has to offer.

RADICCHIO AND CHEESE

INGREDIENTS FOR 6 PEOPLE -24 large leaves of red radicchio -24 sticks of Montasio cheese -120 g of speck -50 g of butter

HOW TO PREPARE IT

Wrap each cheese stick in its radicchio leaf and stop the roll with a wooden toothpick. In a pan, melt the butter with the diced bacon and, when the diced is browned, place the rolls in the container, let them flavour on both sides and then place the pan in a preheated oven at 180 ° for a few minutes or until when the leaves of the radicchio have softened. Remove and serve on a serving plate.

BIGOLI IN ANCHOVY SAUCE

INGREDIENTS FOR 6 PEOPLE -400 g of bigoli pasta -200 g of anchovies -2 medium onions -4 tablespoons of oil –salt to taste

HOW TO PREPARE IT

Prepare the sauce: heat the oil in a pan, add the onions cut into thin slices and cook for 10 minutes adding 1-2 tablespoons of water until soft.

Then add the anchovy fillets and mix carefully so that they dissolve completely.

Pour four litres of water into a large saucepan, bring to a boil, add salt, dip the bigoli in, mix and boil them for 7-8 minutes, stirring occasionally. Drain the pasta, put it in a bowl and season with the prepared sauce.

TORTA WITH FREGOLA (OR FREGOLOTTA CAKE)

INGREDIENTS FOR 8/10 SLICES -500 g of flour 00 -160 g of granulated sugar -1 teaspoon of salt -240 ml of fresh single cream -1 knob of butter for the pan -almonds to decorate

HOW TO PREPARE IT

To prepare this cake, start sifting the flour with the salt in a large bowl, add the sugar and mix well. In a separate bowl, pour the cream and then place, next to the two containers, a springform cake mould with a diameter of 24/26 cm, previously buttered.

Wet your fingers in the cream and place them on the mixture of flour and sugar in order to collect some. Rub your hands together so as to obtain crumbs of dough that you will drop directly into the pan. Repeat the same step several times until all the dough is finished.

Arrange the crumbs, which will be of irregular shape and size, evenly in the pan, levelling them delicately, without crushing them.

Bake in a preheated oven at 160 ° for about 1 hour, or until the surface of the cake has taken on a beautiful golden colour. Let it cool completely.

Buon appetito!