ITALY NATIONAL KITCHEN
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
with onions. Squid and cuttlefish are common ingredients, as is squid ink, called nero di seppia.
Lombardy
Rice is popular in Lombardy, often found in soups as well as risotto.
Regional cheeses include robiola, crescenza, taleggio, gorgonzola and grana
padano (the plains of central and southern Lombardy allow intensive cattle-
raising). Butter and cream are used. Single pot dishes, which take less work
to prepare, are popular. In Bergamo, Brescia, and Valtellina, polenta is
common. In Mantua festivals feature tortelli di zucca (ravioli with pumpkin
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