Venetian cuisine is varied with many traditional recipes from the famous lagoons and the countryside close by. This week we have chosen some favourites and some of the lesser known but very highly prized dishes from the Veneto region.
Stracetti Al Radicchio, fine slivers of tender veal cooked with a chicory leaf marinate. Crostini Di Zucca In Saor, marinated pumpkin with sun-dried black olives.
Risotto Al Ragu Di Quaglia E Funghi, a delicious risotto with a quail and white mushroom ragu. Bigolli All’Anatra, fresh egg pasta with a duck ragu.
Agnello In Crema Di Asparagi, Lamb fillet with an asparagus cream. Fegato Alla Veneziana, finely sliced veal liver cooked in the venetian style with lemon and gently stewed onions.
Sorbetto Vino e Frutta, a sorbet of wine and fresh fruits. Crespelle con Fragole e Cioccolato, light crepes with a strawberry and chocolate garnish.