El vin (the wine)

Merlot, Cabernet, Torcolato, Vespaiolo, are just some of its 53 DOP, IGP and STG wine certifications present in Veneto. Prosecco is obviously the king of this prestigious court.

Ombra de vin (Shadow of wine)

Unit of measurement corresponding to the glass. The term derives from the shadow obtained by the bell tower of Piazza San Marco in Venice under which the wine sellers of the past offered their wares by moving them during the day.


The most common 100% Veneto aperitif is made up of 2/3 wine and 1/3 water. Normally “macchiato” from Campari or Aperol it is offered with the addition of an olive and orange peel. The curious name comes from the time of Austrian domination.

Baccalà (Salted cod)

Linked to the shipwreck that occurred in 1431 by the Querini expedition in “culo mundi” on a small island of the Loften in Norway.


At the end of the coffee, a drop of alcohol just to clean the cup and to aid digestion (parar xo’).


Traditional taverns of the city of Venice. The name comes from “far bacara” or party in the name of the Latin god Bacchus.


Typical sandwich made with white bread and the most varied fillings. Usually triangular in shape, in Venice they are extremely “loaded” and tasty.


Obtained from corn, polenta is the most typical Veneto food. Now very fashionable abroad, it has been the traditional form of livelihood of peasant families for hundreds of years.

Grigliate (Grilling)

Based on chops, sausages and ribs, barbecues are a real institution throughout the year.

Pasta e Fagioli e Risi e Bisi (Pasta and Beans and Rice and Peas)

Two of the most common and appreciated recipes of traditional cuisine in Veneto.


The alcoholic symbol of the Region. Obtained from the distillation of pomace (grape skin) it is one of the most exported and appreciated Venetian specialties due to its extremely high quality.

Vin brulè e marroni (Mulled wine and chestnuts)

Warm and very fragrant autumn drink with medieval origins accompanied by roasted chestnuts. The Venetian emigrants will bring this autumn tradition to the “Quentao e Pinhao” of the Brazilian Sierra.


Born in the brothels of Treviso during the Great War. It was generously offered by Venetian matrons, thanks to its high protein content, to give a little vigor to their military guests.


Potato gnocchi have been the typical dish par excellence of the Verona carnival for five centuries, the origin of which dates back to 1531.


Typical long Venetian pasta, similar to a large spaghetti prepared with soft grains, water and salt (and eggs) is accompanied by strong and tasty sauces.


Pandoro is a typical Veronese Christmas cake. It derives from the name in the Venetian language “pan de oro” and was served on the tables of the rich Venetians together with Nadalin.

Frittelle e crostoli

Quick and easy to prepare, fritters and crostoli are the Venetian carnival dessert par excellence.

Venetian cheeses

Bastardo del Grappa, Asiago, Schiz, Morlacco are some of the 46 delicious PDO cheeses present in the Region.

Homemade ice cream

Linked to the history of emigration from Belluno, its history dates back to 1820 from Zoppè di Cadore.

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