Veneto
Think risotto over pasta, and polenta as a must. The seafood is unreal – squid, sardines, and clams everywhere. Cheese lovers, hit up Grana Padano or Asiago. And don't sleep on the veggies from Treviso. Pro tip: try the Bellini and tiramisu!
Veneto’s cuisine is pure magic. The freshest seafood, from sardines to squid, while inland, risotto and polenta take the spotlight. Pasta who? Cheese lovers can’t miss Asiago and Grana Padano, while Treviso offers veggies like radicchio and wild mushrooms. Don’t skip iconic dishes like risotto al nero di seppia, baccalà mantecato, and a Bellini. And always finishing with something sweet like panettone or the local tiramisu.







About the Region
Veneto’s cuisine is a living tribute to its rich history and culture. Venice, once the heart of a maritime empire, reflects its salty past in every bite of seafood. Wander through the Rialto fish market, and you’ll see squid, prawns, and sardines piled high—key ingredients in iconic Venetian dishes like sarde in saor and risotto al nero di seppia. This centuries-old love affair with the sea is deeply woven into the region’s culinary DNA.
Head inland, and the vibe changes. Here, risotto and polenta take the spotlight, not pasta. Risotto made with Vialone Nano rice—an IGP-protected variety from Verona—offers a creamy, delicate base, often infused with local flavors like wild mushrooms or seafood. Polenta, another star of the show, comes either creamy or crispy, pan-fried to perfection. It’s a staple born from peasant traditions, now served with everything from rich meats to vegetables.
Cheese is another cultural cornerstone. Asiago, produced in the northern mountains, and Grana Padano, from the Po Valley, are just two of Veneto’s beloved cheeses, each reflecting the region’s deep agricultural heritage. Every bite carries with it centuries of craft, perfected by generations of cheesemakers.
Treviso, with its fertile soil, is the region’s vegetable paradise. Radicchio, peas, and wild mushrooms flourish here, becoming key components of dishes like risi e bisi or simple roasted vegetables. And let’s not forget the Veneto-born Bellini, a sparkling peach cocktail, or tiramisu, the famed dessert that originated here.
Veneto’s food is more than just flavors; it’s a history lesson on a plate, a journey through a region where culture, tradition, and culinary craftsmanship have thrived for centuries. If you're eating in Veneto, you're tasting history.
Known For
- Grana Padano
- Asiago
- Seafood
- White Asparagus
- Rice + Polenta
- Panettone
- Tiramisu