Italian region
Veneto
Quick answer
Veneto, the region around Venice, is known for risotto, polenta, bigoli, tiramisù and Prosecco.
Venetian cooking mixes lagoon seafood — sarde in saor, risi e bisi, baccalà mantecato — with inland polenta and radicchio from Treviso.
Treviso is widely credited as the birthplace of tiramisù. Prosecco, Amarone and Soave come from Veneto.
- Capital
- Venice
- Signature dishes
- Risi e bisi, sarde in saor, bigoli in salsa, tiramisù, fegato alla veneziana
- Cheeses & cured meats
- Asiago, Monte Veronese, sopressa vicentina
- Wines
- Prosecco, Amarone, Soave, Valpolicella
Related
More italian food by region
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Try this recipe
Ragù alla Bolognese
Milk, wine, a whisper of tomato. Served with tagliatelle, never spaghetti.
Try this recipe
Polpette al Sugo
Bread soaked in milk is the secret. Every time.
Next watch
Sausage Dojo
Larry steps into the dojo to earn his black belt — but between the katas and the discipline, all he can think about is mastering the ancient art of sausage and peppers.
Quick answer
How do you make Italian sausage soup with potatoes and kale?
Brown 1 lb of Italian sausage in a pot, remove it, then soften onion and garlic in the rendered fat. Add 6 cups of chicken broth and 1½ lb of diced potatoes, simmer 15 minutes until tender, return the sausage with chopped kale for 5 minutes, then finish with a splash of cream and grated Parmigiano. Total time: about 45 minutes.