ITALY NATIONAL KITCHEN
dish whose ingredients vary by location, with fish and seafood being
added closer to the coast and pumpkin, asparagus, radicchio and frogs'
legs appearing further away from the Adriatic. In other parts of Veneto,
polenta is the primary starch. Beans, Peas and other legumes are seen in
these areas with pasta e fagioli (beans and pasta) and risi e bisi (rice and
A dish of risotto peas). Veneto features heavy dishes using exotic spices and sauces.
Ingredients such as stockfish or simple marinated anchovies are found here as well. Less fish and
more meat is eaten away from the coast. Sausages such as sopressata and garlic salami are common.
High quality vegetables are prized, such as red radicchio from Treviso and asparagus from Bassano
del Grappa. The most notable dish of Veneto is fegato alla Veneziana, thinly-sliced liver sauteed
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