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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.
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Veneto: Treviso 101 Marrone di Roccadaspide: PGI Fruit, vegetables and cereals fresh or processed Reg. CE n. 284 of 27.03.08 GUCE L. 86 of 28.03.08 Campania Salerno 102 Marrone di San Zeno: PDO Fruit, vegetables and cereals fresh or processed Reg. CE n. 1979 ofl'11.11.03 GUCE L. 294 of 12.11.03 Veneto: Verona 103 Marroni of Monfenera: PGI
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Frittella (pl.: frittelle) is a type of Italian fried doughnut made from dough, typically with raisins, orange peels, or lemon peel in them.They are eaten in and around the Friuli-Venezia Giulia and Veneto regions; however, frittelle originated around the Giuliani areas of Trieste and Venice.
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{{Lists of prepared foods}} This template's initial visibility currently defaults to autocollapse, meaning that if there is another collapsible item on the page (a navbox, sidebar, or table with the collapsible attribute), it is hidden apart from its title bar; if not, it is fully visible.