Veneto :

Vicenza - Loggia del Capitano.

This region surrounds Venice and its lagune and reach all the way untill the feet of the Dolomites. Here people lived on a sort of cheese based on polenta ever since the 16th century - when maize was introduced to Italy by Venetian merchants. Risi is a speciality in Veneto where it is cooked all'onda (wich means that it ripples or forms waves). This kind of rice is prepared with vegetables, salami, meat, fish or selfish and served as a starter.Eg.: RisiBisi is on of the best known starters of this region. Pasta goes in soup like in pasta e fasoi. Veneto is also known for its poultry, fish and intestine disches - Fegato all Veneziane (veal-livers with onion) became popular all over Italy. Stoccafiso or bacalá (dryed cod) are served often. Macalá montecato is one of the most popular ways to serve this kind of fish. Fish is grilled, baked in the oven, fried, poached, stuffed or goes in brodetto, the local fish soup. Sardines and zool are marinated in saor - a seasoned sauce once used to hide the taste of fish with bad quality. Nearby Treviso they serve often poultry dishes with chicken, duck, pingeon, goose, turkey and guinea-fowl together with a strong sauce called peverada. Treviso is also known for its Radiccio served like it is or grilled above charcoal.

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