Venice. A city renowned for her beauty and, in days long gone by, ancient capital of the independent Serenissima Republic.  Her history as a maritime power and centre of international trade has significantly influenced traditional Venetian cuisine which is based largely on local seafood from the Adriatic Sea (cuttlefish, octopus, squid, sardines, crab, asià, gò), game caught among the shoals and sandbanks of the lagoon waters, and fresh vegetables from the fertile soils of the estuary islands.  Traditional Venetian cuisine has a vast variety of dishes and flavours thanks to unique ingredients and spices which were introduced by Venice’s trade with the East and with Northern Europe.

The traditional baccalà mantecato is softened dried cod which is first boiled, then beaten to a creamy consistency together with olive oil, garlic, parsley and herbs. Cooking methods for fish remain simple: boiling, frying, grilling and oven cooking – and thus sepe roste (grilled cuttlefish), ton rosto (grilled tuna), l’asia bollito (boiled asia).

The need to conserve fish for long sea journeys was overcome by marinating, giving birth to sarde in saor, marinated sardines, one of the traditional dishes still loved by Venetians today.  Vineyards on the mainland ensured wines of varied characters to complement any dish.  The enological production today continues to propose wines of the highest quality such as Breganze di Breganze, Incrocio Manzoni, Bianco di Custoza and Soave amongst the whites and Amarone Classico, Bardolino Classico, Soave and Valpolicella amongst the reds.

Nestled among the hills in the Treviso hinterland just an hour’s drive from Venice is the medieval town of Asolo.  Part of the internationally renowned Marca Trevigiana, local delicacies include traditional dishes with feathered game and non, red chicory, chestnuts, mushrooms and local olive oil as the protagonists. Climatic conditions of the area favour the production of excellent local white (Chardonnay, Pinot Grigio), red (Merlot, Cabernet Sauvignon, Asolo Red) and sparkling wines (Prosecco di Valdobbiadene).

Buon Appetito!