Salted, dried codfish.
Dried salt cured cod beaten into a thick cream
Veneto stew of calf offal seasoned with bay leaves, rosemary, garlic and lemon peel.
Diamond-shaped, flat pasta of Mantua and the Veneto region.
Venetian dish of wild duck marinated in vinegar, thyme and tarragon, barded with bacon, baked, cut into pieces and sautéed with butter, wine, anchovies, onions and capers.
Veneto mountain cheese made from partially skimmed milk.
A dish of roasted polenta, made with skewered veal, chicken liver, bacon, buttered sage leaves, and mushrooms.
“Little jokes,” orange-flavored Veneto cookies, traditionally dipped in red wine.
A Tuscan codfish recipe. The codfish is cooked in extra-virgin olive oil with vegetables.