Food and Wine
Regarding the cuisine of the Veneto region, pasta, generally, takes a backseat. Bigoli, however, is a type of pasta that originates from this region; it is a long rather thick type of buckwheat or whole wheat flour. Read more about the origins of this local pasta on the food blog linked above. It was originally produced with a machine called a bigolaro, or now a torcio, and invented by a pasta maker from Padova! You can see a video of bigoli being produced at right.
Polenta and riso (rice) are featured more prominently throughout this region. Regarding the rice, you might know the creamier version, risotto, which is popular in Veneto, but originally from the neighboring region of Lombardia. A rice claim Venice can make, though, is the risotto al nero di seppia, or squid-ink risotto; it is most often topped with seafood, of course. Specifically, the black risotto is served with cuttlefish and or squid, which is the source of the ink. I was a bit surprised to find a very similar dish on (literally) every menu we crossed during a visit to Croatia last summer. But with more careful attention, I remembered the shared history of the Republic of Venice. the costal Croatian territories were all a part of the powerful republic; thus, the shared culinary heritage makes perfect sense.
Another culinary tradition of this region is the mythic aperitivo. The concept is, of course, diffused all over the Italian peninsula; however, this is the specific regional variety that the region is proud of, called cicchetti. I will discuss the liquid component of an aperitivo below, but in terms of food, the aperitivo culture in the Veneto region is fierce and distinguished by this term ‘cicchetti’. Cicchetti are served in specific bars known as ‘bacari’ and these ‘snacks’ also similar to the Spanish concept of ‘tapas’ so they can be enjoyed earlier in the day in addition to pre-dinner. The dishes served are traditionally sandwiches, olives, vegetables on bread or polenta.
Wine
Prosecco with the DOC designation, made from organic grapes as well
I have chosen prosecco as the ‘wine’ to highlight from this region. If you are a prosecco fan, you might have noticed the word Valdobbiadene on the label of your favorite bottle; this is the famous area that produces prosecco in the Veneto region. The specific Conegliano Valdobbiadene Prosecco is a DOCG title from within the region. The area is seeing increased tourism and this article is very well-organized and comprehensive, in case you are interested in a visit to the area. Popularity will surely continue to increase, as this area was recently (very recently in 2019!) named a UNESCO World Heritage site. Specifically, Le Colline del Prosecco di Conegliano e Valdobbiadene (the hills of Prosecco and the Valdobbiadene areas) were recognized for the striking features of the landscape described as ciglioni (hogback hills). This ‘viticulture landscape’ is recognized for the fusion of aesthetic qualities and practical ‘vineyard management by hand on steep slopes’ which has been taking place in this area since the 17th century. A common misnomer is that ‘prosecco’ is the name of the grape in addition to the name of the area where it is produced. The predominant grape used to make prosecco is called Glera, and you can find some clarification for the confusion between ‘prosecco’ and ‘glera’ here.
Aperol Spritz in hand
And, I will add what you can add to Prosecco to create the sacred beverage I have already mentioned many times over throughout this website: the spritz. I must say, personally, I prefer the bitter taste of a Campari spritz, but the original bright orange liquor, Aperol, first appeared in Padova in 1919. This means the city has a pretty strong claim to the origins of the original aperitivo. In almost every region I recommend a bar to take part in this ritual. It is ubiquitous throughout Italy, but we can thank the northern regions, and Veneto in particular, for the genesis.