The characteristic ingredient of the region is rice, with various risotti dishes featuring, along with the popular dish risi e bisi (rice and peas).
Other staples of the Veneto include polenta, beans and legumes, asparagus and seafood, including the ever present Baccala (cod) and San Pietro (John Dory.)
The Veneto is one of the most important wine-producing areas of the Italian mainland, with the province of Verona yielding the prolific red Valpolicella as well as the best-known Italian white, Soave.
Prosecco is produced in the eastern part of the region, and is the key ingredient in the Venetian aperatif of choice, the Bellini (made of chilled Prosecco di Conegliano and puree of white peaches.)
The Menu
Antipasti
Asparagus
Polenta & Baccala Mantecato
Seppia in Zimino e Zucchini
Sopressa & Coppa
Crostino w/ Duck Fennel & Cinnamon
[Served with a Bellini]
Primi
Risi e Bisi
[Matching Wine: Pratello Incrozio Manzoni ‘08]
Secondo
Roast San Pietro w/ Potato & Eschallot
Radicchio Rocket & Borlotti Beans
[Macthing Wine: Ca Rugate Soave ’08; or
Accordini Valpolicella Ripasso ‘07]
Dolci
Roast Peach, Cherries
Panettone & Mascarpone
No comments:
Post a Comment