Veneto cuisine

Maccafame means hunger buster and has always been a popular sweet offering from the Vicenza area.

A popular traditional dish which, in the past, was served especially during Lent, often accompanied by a slice of grilled polenta.

Of all the sweetbreads, liver is the most commonly used in the Veneto culinary tradition and is probably one of the oldest, going back to Roman times.

This pork sausage is typically made in the winter season and must be eaten within a short time after production.

Traditionally a hearty country dish made from offal which is cheaper than meat but still nutritious and tasty.

This is one of the most popular dishes in Italy and it has many variations, but it’s Lazio, Tuscany and the Veneto that have made it a delicacy.

One of the simplest but tastiest dishes of Veneto cuisine which was originally conceived out of respect for the traditional religious diet of fasting days and Fridays.

The most fitting display of Veneto hospitality, a simple plate you’ll always find at a friend’s house.