The Italian food of the Veneto region poses a perplexing question: With so many dishes to choose from, how can anybody have only one favorite? Given the great regional variations within the area, not to mention between Veneto and the rest of the nation, there are a lot of special dishes waiting for you to discover them. But if risotto is something you crave, Veneto is definitely for you.
Aside from pasta, risotto is one of the most famous of Italian foods. And if some of the greatest Italian food dishes in existence are what you’re looking for, Veneto is a place you must visit, at least via the dinner table.
Risotto is a particular way of cooking rice, and is growing in popularity to take it’s rightful place alongside pasta in the pantheon of Italian food, such as many specialties of the Veneto area. To make a real risotto, the rice must first be cooked in olive oil or butter.
The rice has to be coated evenly in the butter oil, and toasted just until translucent. Broth is then added just a bit at a time, the idea is to gradually saturate the rice together with the broth, which helps it achieve it’s distinctive risotto texture. Unless the rice is toasted, it’s not risotto. Even if it’s served in the best of Italian food restaurants, it just isn’t the same unless toasted.
Risotto is an incredibly versatile dish; almost anything may be added to it. Due to the diversity of top quality local ingredients in the Veneto region, this makes for a fascinating variety of risottos to be tried. The local specialty (for example, seafood and fish in coastal regions ) tends to put in an appearance in the risotto.
The possibilities go far beyond seafood though, all sorts of fresh local specialties appear in the Veneto region. Pumpkin, asparagus, even radicchio turn up in these regional gems. Frog legs might even be found, a more trivial part of Italian food than many would suppose.
Italian food differs from the stereotype held by many; this is doubly true in the Veneto area, which features some wonderful dishes not found elsewhere in the country. Pasta and beans, for example is a very popular dish in Veneto and is turning up at more and more Italian restaurants all of the time.
Anchovy, in addition to stockfish are found in certain dishes of the Veneto area. However, the popularity of sausages dwarfs that of the humble anchovy, with the neighborhood dry-cured, pressed salami (sopressata) and garlic salami being special favorites.
In Veneto, the Italian food prominently features the local produce; radicchio and asparagus are things the Veneto region is well known for, as are legumes with rice. This is a dish found only in Veneto, and is something of a departure from what Italian food is generally assumed to be.
The Veneto region offers many distinct choices for the discriminating diner. From sopressata to vegetable dishes to it is unparalleled risotto, the Italian food of Veneto is an embarrassment of riches. If you require risotto to make it an Italian meal, the foods of Veneto are just the thing for you.