The foods of the Veneto are rather surprising. When one thinks of the northeastern Italian region, Venice is usually the first place to spring to mind, then consequently, seafood. Yet there's plenty of inland bounty to go around as well. Here are seven essential foods of the Veneto.
1. Fagioli di Lamon
This borlotto bean grows on the plateaus of Lamon and Sovramonte in the Belluno area, which is about 100 km (62 miles) north of Venice. IGP-protected, the bean comes in four varieties: Spanish, Calonega, Canalino, and Spagnolit. The latter is the most common. Its exceptionally thin skin makes it excellent for soups and salads.
2. Asiago
Hailing from its namesake plateau 123 kilometers (76 miles) northwest of Venice, this DOP, semi-hard cow's milk cheese is now also produced in the foothills of Vicenza, Trento, and in part of the provinces of Padua and Treviso. The fresh version is known as pressato (pressed) while the stagionato (aged) varieties are available in three tiers: Mezzano (4-10 months), Vecchio (over 10 months), and Stravecchio (over 15 months). The cheese's sweet flavor gradually becomes spicier and more pronounced the longer it ages.
3. Radicchio Rosso di Treviso
Excellent both raw and cooked, this PGI red radicchio has been cultivated for centuries in the provinces of Treviso, Padua, and Venice. Rich in antioxidants and vitamins, it has a bitter-sweet flavor. It's mostly used in risotto, but is also prepared baked, sprinkled with vinegar, and wrapped in bacon.
4. Soprèssa Vicentina
When in the Veneto, it's impossible to not taste soprèssa, the region's most typical salami. Although each area has its own, Vicenza has the only DOP version. It's produced with various pieces of lean pork meat and fat that have been finely chopped and mixed with salt, pepper, and spices. After bagging and aging anywhere from two to six months depending on its size, it has a soft consistency and a sweet, aromatic flavor. It's enjoyed raw with bread or cooked with polenta and mushrooms.
5. Vialone Nano Veronese Rice
Grown in areas irrigated with spring water from Lower Veronese, this porous PGI rice has a medium-sized grain, which renders it popular for local risotto preparations. It also serves as the base for cakes and pastries, such as Verona's risini, tartlets packed with a creamy rice filling.
6. Moeche
This rare soft shell crab of the Venetian Lagoon is protected by the Slow Food Presidium.
They're available for a very short time in spring and autumn when they shed their outer layer, taking on a softer texture – they're excellent when fried.
7. White Asparagus from Bassano
This DOP asparagus is among the most renowned in Italy. White in color, about 20 centimeters (8 inches) long, they have a diameter of just over a centimeter and a bitter-sweet flavor. In the Vicenza area, it's usually prepared in risotto, with eggs, and as a vellutata (creamy soup).
Cover photo: Getty Images/nimu1956