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Italy Gourmet food and wine information - Index | Aosta Valley | Piedmont | Lombardy | Trentino-Alto Adige / Südtirol | Friuli-Venezia Giulia | Venetia (Veneto) | Liguria | Emilia Romagna | Tuscany | Umbria | Marche | Abruzzo | Lazio | Campania | Molise | Basilicata | Apulia | Calabria | Sicily | Sardinia

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The capital of Venetia (Veneto) is Venice. Many of our suggested private tours include Venice, the city of Doges. Other towns are Belluno, Padua, Treviso, Rovigo, Verona or Vicenza. Significant production of grapes occurs in hilly zones, leading to well-regarded wines. The region also has extensive cattle-raising and fishing, and all of these are prominent on the Venetian table. On your gourmet tour to Venetia and Venice, your tour guide will introduce you to the following culinary specialties and recipes, and to the following wines and liqueurs:

Pandoro is a sweet bread cooked in butter and sprinkled with fine white sugar served during the Christmas period

Fegatio alla Veneziana is calf's liver sautéed in onions, parsley and sagewith butter, oil and a hint of vinegar

Pasta e Fasoi are noodles and beans in a thick broth flavored with onion, carrot, celery and pork rind

Sardele in Saor are fried sardines in oil with onions and vinegar, marinated with pine nuts, raisins and lemon peel

Tiramisu, the coffee flavored cream of mascarpone and eggs layered with ladyfingers and topped with bitter chocolate

Recioto di Soave - (DOCG) white

Bardolino - (DOCG) red

Prosecco diValdobbiandene - (DOC) white

Tocai - (DOC) white

Amarone della Valpolicella - (DOC) red

A tour to Venice does not only include the Grand Canal and the waterways, the Doge's Palace, Saint Mark's Basilica, or the islands of Burano and Murano. Venetian cuisine also deserves our interest. The cuisine of Venice uses a lot of seafood; one of the best known dishes is fish risotto, one of its forms being the risotto alle seppie with a shiny black color given by the cuttlefish's ink. Soups like brodetto di pesce, with cuttlefish, octopus and squid are also loved by Venetians. Marinated fish, i.e. sarde in saor (marinated sardines) are common. The ways of cooking fish remain simple: boil, fry, grill and oven. Typically Italian, the seasonings used are also simple but tasty: olive oil, vinegar, garlic, parsley and herbs. If you wish a private Italy tour customised to include Venetia and Venice gourmet foods and wines, please enquire; at A La Carte Italy Tours we will be delighted to design a special itinerary for your privately guided tour.