Delicate flavours and a wide variety of dishes feature in Veneto's cuisine, which makes use of fish as well as beef for roasts and mixed boiled meat dishes. Calves liver cooked with onions is one of the most typical dishes. The most typical vegetable is red Treviso radicchio which is served in salads, oven stewed or grilled. |
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| Appetiser | |
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> Radicchio salad
A mouth-watering appetiser that is easy to prepare. Its main ingredient is red Treviso radicchio, one of the most typical products of this area. | |
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| Second course | |
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> Venetian-style liver
Speciality typical of Veneto's gastronomy with a delicious, genuine flavour: best served piping hot. | |
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| Side dish | |
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> Peverada sauce
Of medieval origins, this sauce makes the ideal accompaniment for fowl roasts such as duck or guinea fowl. | |
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| Dessert | |
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> Torta sabbiosa (Sandy Cake)
An old recipe for this Veneto dessert which originates in the province of Treviso. It is very light and crumbly, and therefore keeps well for days. | |
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