Veneto is located in the northeast of Italy and stretches from the Dolomites to the Adriatic Sea. Thanks to its advantageous geographical location and diversity of scenery (hills, mountains, lowlands, coastline with long sandy beaches), many important historical sites are among the most visited holiday destinations in Europe. The resorts of Lido di Jesolo, Bibione, Caorle are a popular place for summer holidays for millions of visitors.
A kitchen that, thanks to Venice, was the first to welcome aromas and ingredients from around the world, such as corn, sugar and rice. Four basic ingredients of Venetian cuisine: rice, polenta, beans and cod, prepared in countless variations in different areas of the region and combined with a large number of vegetables, such as Radicchio Rosso di Treviso, Radicchio Variegato di Castelfranco, asparagus or onion. As an appetizer, the excellent “Fegato alla Veneziana” is veal liver and onion. Bean soup with pasta is also very tasty. The main dishes include Venetian snails cooked with garlic and parsley, donkey stewed in wine and vegetables served with polenta. Very popular desserts are Tiramisú, Pinza dessert, prepared from dried fruit and grappa, Fregolotta, dry pastry with almonds and Christmas cake Pandoro. Among the most famous wines of this region are Merlot, Cabernet, Merlot Grigio, Prosecco Valdobbiabene.