Search results
Results from the WOW.Com Content Network
The most common dish is polenta, which is cooked in various ways within the local cuisines of Veneto. Polenta once was the universal staple food of the poorer classes, who could afford little else. In Veneto, the corns are ground in much smaller fragments in comparison with the rest of Italy: so, when cooked, it resembles a pudding.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more
Veneto: Verona 103 Marroni of Monfenera: PGI Fruit, vegetables and cereals fresh or processed Reg. CE n. 1132 of 24.11.09 GUCE L. 310 of 25.11.09 Veneto: Treviso 104 Mela Alto Adige or Südtiroler Apfel: PGI Fruit, vegetables and cereals fresh or processed Reg. CE n. 1855 of 14.11.05 GUCE L. 297 of 15.11.05 Trentino-Alto Adige/Südtirol: South ...
This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan , ancient Greek and ancient Roman cuisines.
Download as PDF; Printable version; In other projects ... Pages in category "Cheeses of Veneto" The following 8 pages are in this category, out of 8 total. This list ...
A cup of cappuccino and cornetti at breakfast (colazione). The most popular breakfast (colazione) is sweet, consumed at home or at a café.If the breakfast is consumed at home, it consists of coffee (espresso or prepared with a moka pot), milk, or caffè latte accompanied by baked goods such as biscuits, for example shortbread, or by slices of bread spread with butter and jam or with honey or ...
Pearà (Veronese dialect term; lit. ' peppered ') is a traditional Veronese sauce made with breadcrumbs, beef and hen stock, beef marrow and black pepper. [1] It is served exclusively together with bollito misto, making lesso e pearà (lesso is Venetian for bollito), a typical dish unique to Verona and its surroundings. [2]
Bigoli in salsa is a Venetian pasta dish made with whole-wheat bigoli pasta, onion and salt-cured fish.While today usually anchovy is used, in earlier days it was often prepared with sardines.