Travel and Culture in Veneto
The gastronomy of Venice is bound to the century of greatest splendour of the town: the eighteenth century.
In that period some new dishes were created, according to the sumptuous style of life of the town, that tasted the pleasures of the table and took the name Serenissima.
The inhabitants of Venice, as great merchants and sailors, understood that the yellow cereal which had arrived from America by the middle of the sixteenth century was the ideal ingredient for polenta, that went well with the osei (birds) and the baccalà (dried salted cod).
In fact, a very loved dish is exactlty the baccalà mantecato alla veneziana, with dried salted cod that is minced and cooked with garlic, oil and parcel.
The other tasty and typical dishes are the fegato mantecato alla veneziana (liver, onions and parcel), the polenta e osei (little cooked birds as larks - Alauda Arvensis- or the redwings -Turdus philomelos or iliacus- served with polenta and a sauce), the panada (a starter based on stale bread, Parmesan cheese, cinnamon and meat stock) and the faraona al vino rosso (with guinea-hen, mushrooms, luganiga- a kind of sausage- cooked in red wine).
Concerning the sweets, besides the pandoro from Verona, you can taste the crema fritta alla venziana, hardened custard which is cut into lozenges and fried in olive oil.
Then the wine production is very important too. Among which the refined Cabernet barricato, the Buschino, the Raboso, the Merlot and the Pinot grigio, that go well with the best dishes of the cooking from Venice.