many traditional specialities of the veneto are dominated, not surprisingly, by fresh fish and seafood from lake garda and venetian lagoon.
this is complemented by seasonal produce, peas, courgettes, asparagus from bassano del grappa, radicchio from treviso, and meat and cheese from the mainland.
pasta is eaten throughout the northeast, but more typical is polenta, made from maize flour, and also the many types of risotto.
the influences from neighbouring countries and trading partners may be tasted in the sweet and sour, spicy or pickled dishes found throughout the region, from the mountains in the north to the beaches of the south.

* radicchio alla griglia: is a dish of slightly bitter red endive leaves from treviso which are grille lightly over a hot fire.
* fiori di zucchini: a seasonal delight, are corgette flowers stuffed with delicate fish mousse then fried in a light butter.
* antipasto di frutti di mare: is a mixed seafood platter, dressed with a little olive oil and lemon juice. it is a particular favourite in venice, where the seafood comes fresh from the lagoon.
* brodo di pesce: or fish soup, is typically venetian and served all along the coast. it usually contains a mixture of fish, and is sometimes flavoured with saffron from friuli.
* risotto alle seppie: contains cuttlefish ink, wiich colours the rice a dramatic black in this traditional risotto.
* risi e bisi: a soft and liquid risotto, almost a thick soup, is made of rice with fresh peas and small pieces of bacon.
* spaghetti alle vongole: often appears on coastal menus; it is spaghetti with fresh clams in a piquant, chilli-pepper sauce.
* polenta: like pasta is a filling staple of the italian diet. made from maize, it is often grilled and served with a tasty sauce.
* sarde in saor: is a traditional venetian dish of grilled fresh sardines accompanied by a sweet and sour sauce.
* anguille in umido: are eels, gently stewed in an aromatic tomato sauce flavoured with white wine and garlic.
* fegato alla veneziana: is a traditional venetian speciality of tender calf's liver, lightly cooked on a bed of onions.
* tiramisł: italy's most famous dessert, is a wonderfully rich blend of coffee-soaked sponge cake and mascarpone cheese.