Bite Into the Veneto
A Year of Regional Flavors and Delicacies
Italian cuisine…(sigh) There is perhaps no cuisine that is more appreciated and sought after by the discriminating palate. One can find it often adapted, imitated or even duplicated throughout the world, but nowhere is it better savored than in its native surroundings. Whether it is the local water, the Mediterranean sunshine, or some intangible force of tradition, many will talk at length, given the opportunity, about that one dish that beckons them to return to Italia for another taste.
Undeniably, each corner of Italy has its own unique culinary offerings combining nature’s bounty with a cultural reverence for the dining experience. Distinct flavors can be found traveling from one village to another or by focusing on what can be found on a larger scale within a given region.
Antica villa veneta sul fiume Sile. © Nuovo Centro Italiano
One Italian region has made it all the more tempting to take a tour such that one can follow their taste buds through a year's worth of local delicacies. That region is the Veneto and, from the Dolomites to the Adriatic, there are festivals scheduled January to December celebrating the flavors of the land and sea.
Of course there are the typical attractions throughout the region that have drawn visitors in a steady stream over the years—the canals of Venezia, the majesty of the Alps, Verona’s Roman-era amphitheater, the architecture of Palladio in Vicenza, the scholarship and commerce of Padova—just to name a few. All of these sights are superlative in their own right, but there is no denying that feasting one’s eyes on such things can ironically result in a hollow feeling in one’s belly. Ask anyone on the street for advice on how to remedy the situation and the inevitable answer will be mangia!—eat!
Fortunately, it is easy and tasty to follow such a mandate regardless of the time of year. It is nearly always possible to find an organized event to facilitate the sampling of local flavors. Celebrate prosciutto in May; the art of bread in June, tastes of the sea in July. Savor local cheeses and salami in August, worship regional wines in September. In October, discover honey, apples, and chestnuts. Visit in November or December and delight in radicchio, or olive oil.
One recent celebration near the town of Treviso honored white asparagus. To join in the celebration, try the following recipe:
- Boil 2 pounds of asparagus (traditionally white, but green can be used in a pinch) until soft. Be sure to wash the asparagus and trim the bottom of the stalk to remove any woody portion prior to cooking.
- Arrange the asparagus spears in a serving dish along with 4 hard-boiled eggs (boiled 8-10 minutes) that have been peeled and halved (presentation is everything, so make it look good).
- Drizzle with quality extra virgin olive oil and apple cider vinegar.
- Season with salt and freshly ground pepper.
This classic combination should serve 2-4 people depending on whether it is served as an antipasto, side dish, or light meal.
Coming up for the month of June is the Sagra del Pane—a celebration of bread—in the town of Loreo, east of Rovigo. From early morning to sundown, it will be all bread all the time. One can taste the local artisan breads, observing the traditional processes and the associated folk traditions, costumes, and language.
If one has plans to travel to Italy, perhaps a delicacy detour or an alimentary expedition can be added to the itinerary. The Veneto has much to offer in this department at any time of the year.
If you are the type of traveler that likes to truly immerse yourself in your surroundings, contact Magda at Nuovo Centro Italiano and find out more about language courses and travel consultations.
(This article was written by our contributor, David Berger.)
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