Sure, pasta is king in Italy, but in the Veneto region, pasta takes a backseat to polenta and risotto. You are on the coast, so there is plenty of great seafood, including squid ink risotto and fabulously prepared octopus. You could be basking in the glory of the region and enjoying great food as well as Prosecco and special wine selections if you travel with GetAway on our group trip to the Greek Islands followed by our bonus Veneto trip in 2027.

Salute! Great drinking choices

 The Veneto region is slightly smaller than the other wine-producing regions in Italy, but it generates more wine then any of the other regions. It is a geographically transitional area so the climate differences create areas where specific grapes can flourish.

The region can be split into three different producing areas. The Northwest is the foothills of the Alps. The cooler climate gives fresh, crisp whites. In that same area, just north of Verona is Valpolicella and the subregion of Valpantena — giving us fruity intense reds, like Amerone. Traveling east of Valpolicella is Soave, home of the dry, white wine.

Vicenza and Padua are in central Veneto and Merlot, Cabernet Sauvignon, Cabernet Franc and Pinot Nero are produced there.

Prosecco reigns supreme in the Northeast region. In 2019 this area received a UNESCO World Heritage Site designation for its continued stellar production of Prosecco. Sweeter than champagne with bigger bubbles, Prosecco holds the lively taste of apple, pear, lemon rind, perhaps a hint of light flowers and even tropical fruit.

The Northeast corner on either side of the Piave River, in the areas of Verona and Treviso is also the leading producer of Grappa. Using grape seeds, stalks and stems left over from the wine-making process, gives us the intensely flavored Grappa. Designed to be sipped after a hearty meal, it is served in a smaller glass and has a higher alcohol content than wine.

There are a number of wine route/Prosecco tours you can take, or take advantage of the many vineyard tours available in the region.

 

We would be remiss if we didn’t talk about the spritz. Order it in any bar, it is three parts Prosecco, and two parts Aperol (an Italian bitter make with gentian, rhubarb and cinchona — it has an orange hue) or two parts Campari (a pinkish bitter made with fruit and herbs).

 Mangia! Savor the cuisine

 Sure, you can get the traditional pasta in the Veneto region, but it takes a backseat to polenta and risotto. The pasta you get here is bigoli, a thick spaghetti made with buckwheat or whole wheat and eggs.

Polenta is served as a side dish with meat and game. It looks like grits when served, or is formed, then sliced and toasted. It is made of corn ground finer than traditional polenta found in the United States and it is often white rather than yellow.

There are substantial rice paddies around Verona where the paddy fields are flooded and irrigated by the River Tartaro. The rice is cultivated along strict guidelines and carries the country’s status of PGI or Protected Geographic Indication.

Radicchio, grown near Treviso, also carried the PGI designation. Radicchio Rossi di Treviso is unique to this region. It can only be grown in limited areas around Venice because it requires nutrient-rich soil and spring waters. It also has strict cultivation processes including harvesting. Certain varieties are harvested and the heads tied and kept in darkness for two weeks. Another cultivation method involves harvesting and then washing the heads over and over again in tanks of water

It is served grilled with olive oil, which removes much of the bitterness, as a poultry stuffing, with pasta or in a tapenade.

If you are offered the chance to have a dish that includes white asparagus, don’t pass it up. It has a milder, sweeter flavor than its green counterpart. It grows underground in the perfect sandy soil around Treviso.

You’re near the coast, so expect mussels, crabs, anchovies, sprat (herring-like fish) and octopus.

A great bonus is that there is a variety of fabulous cuisines in different areas. In Vicenza, try the asiago cheese. Creu is a hot horseradish sauce that usually accompanies meat and sometimes stew. It is made by mixing fresh horseradish with bread crumbs, vinegar and olive oil. Baccalà alla Vicentina is stockfish (an air-dried variety of fish) cooked with onions, olive oil, sardines, milk, cheese and parsley served with polenta.

Enjoy rich stews in Verona with polenta as a side. Brasata all’amerone is beef braised in wine and pastissada de caval is a horse meat stew. For dessert, Pandora, a brioche style cake dusted with powdered sugar.

Padua options include lots of tasty chicken dishes as well as Oca in Padovana, a rich goose dish. You’ll find horse meat on the menu here, included with pasta, risotto or cut in small dried strips and put on pizza.

Depending where you are, you can order bigoli in salsa which is pasta in anchovy sauce, risotto al Nero di seppia which is risotto with cuttlefish ink, sarde in saor (sardines preserved in a sweet and sour marinade) and baccalà mantecato which is (oddly enough) North Atlantic salt cod soaked, cooked in milk and then pounded with olive oil to make a mousse or pate. It is eaten with polenta.

Risi e bigi is risotto with peas and pancetta. Try the focaccia, oven-baked bread topped with a variety of ingredients. Salvia Fritter is fried sage leaves. The leaves are lightly battered in a batter of flour, olive oil, egg whites and salt, fried and then sprayed with salt.

Cichéti, small plates like tapas

 Bar patrons out in the afternoon take advantage of cichéti at bars called bàcari. With a glass of wine or a spritz, enjoy small servings usually accompanied by some type of crostini. Polpettes are one of the popular items, small meat or fish balls. A version of sarde in saor is also served. It is usually sardines fried in oil and then flavored with raisins, pine nuts and white wine vinegar. It hits all the notes — sweet, savory, sour and salty. There may be sandwiches, little squids, hard-boiled eggs, olives, vegetables and items served on polenta.

Hungry for travel? Thirsty for adventure?

GetAway Travel has just the answer. Give our travel advisors a call and start your vacation plans, (262) 538-2140, e-mail: sue@getaway.travel or paul@getaway.travel