Top 10 culinary specialities in Venice

Mamma Mia! If Italy is one of the most visited countries in the world every year, it is of course for its majestic monuments, the ancient history of Rome, Venice “the floating city”, but also for its delicious cuisine! Did you know that? Italian cuisine is one of the few that occupies an important place in the world’s gastronomic panorama. Are you planning to spend 2 weeks? a month? a weekend? To help you make the most of your stay, here is a quick guide to the dishes you can’t miss. But beware, because after reading this article, you’re bound to work up an ogre’s appetite!

What to eat in Italy?

1. Fontina in the Aosta Valley

Let’s start with a food that many of you love to enjoy with a delicious glass of wine or on a slice of bread… cheese, or to be more precise, Fontina. Made from cow’s milk in the Aosta Valley, an Italian region in the north-west of the country, the ruminants in question are in fact from an Aosta Valley breed that grazes in the pastures at the foot of Mont Blanc. Why are we telling you this? Well, this particularity has the effect of producing milk in small quantities, but quite dense, which makes it immediately very energetic, rich in phosphorus, calcium and vitamins A and B. So don’t worry about your diet, it is a complete, healthy and easy to digest food. With a thickness of between 7 and 10 cm, Fontina has a thin crust and a melting, semi-cooked yellow paste, which gives it a mild flavour and a somewhat intoxicating aroma. Moreover, depending on when it is eaten, there is a difference in colour intensity between winter and summer. Curious fact: some people think that the name actually derives from the French word ‘fontis’ or ‘fondis’, or the Italian ‘fondere’, which is reminiscent of the famous pasta that tends to melt in the heat.

2. Risotto alla milanese

The famous Risotto alla Milanese! OK, so far so good. Risotto is a famous and much-loved dish. But a word of advice: if you want to try it, don’t wait any longer and head for Lombardy, a province in the north of the country. Dear friends, this is where you will taste THE Risotto of your life. This multi-flavoured recipe will excite your taste buds and awaken your senses. For the record, in 1574, the master glassmaker Valerio di Fiandra and his young assistant used to add saffron not only to their dishes, but also to their preparations for staining glass, which tended to illuminate the windows. Risotto is therefore a direct descendant of saffron rice, which had a golden colour and was a sign of wealth in medieval times. Today, saffron is still used, accompanied by butter, onion, veal marrow and white wine. Served “al dente”, it is a dish that offers many variations to suit all tastes, so it is impossible to get bored of it! Is your mouth watering?

3. Umbrian truffles

We continue our journey to the green heart of the country, between Tuscany, Lazio and the Marche, in Umbria, to discover its delicious truffles. If you visit Umbria between spring and summer, pay close attention to the roots of the oak trees that grow at their feet. The reason? The underground fungus that grows there is the source of the region’s most famous and appreciated dish. Come and discover the Italian truffle: white or black, both are delicious! The white truffle is the rarest, and can reach the largest size. It reveals notes of roe and wild mushrooms. The black truffle, on the other hand, has a slight aftertaste of a mixture of corn and hazelnut. So it is difficult to tell them apart. If you ever get the chance to try this dish, savour it down to the last crumb, as they are quite difficult to find, being buried in the ground.

4. Arrosticini, meat skewers

Originating from one of the most protected regions of Italy, with a national park boasting precious flora and fauna, Abruzzo offers you the opportunity to savour its Arrosticini. This recipe comes directly from the tradition of the mountain pastures of Abruzzo, specialised in sheep and lamb breeding. Arrosticini are skewers of meat cut into small cubes of just 1 cm, tender and juicy at the same time. The skewers are usually cooked on the ‘rustillire’, a typical brazier where the skewers are stretched so that they can be turned without worrying and simmered. Nowadays, they can be cooked in various ways: in the oven, on the barbecue, in a pierrade, with a different result each time, which adds originality to the dish. This dish, accompanied by a spoonful of olive oil, a squeeze of lemon and a touch of rosemary, is best eaten hot.

5. Caprese salad

In a nutshell: mozzarella, olive oil, basil, white cheese? And the colours of the Italian flag! Capresse salad is a traditional speciality of Neapolitan and Italian cuisine, originating from the island of Capri in Campania. If you are vegetarian or don’t want to overdo it during your stay, you can eat this dish without cheese. This refreshing recipe is best eaten during the tomato season, between July and August, when ripe tomatoes are full of vitamins.

6. Piedmont and its agnolotti

At the foot of the Alps lies one of the typical dishes of Piedmont, Italy’s second largest region. Known for its refined cuisine and exquisite wines, Piedmontese cuisine offers some of the best pasta recipes I have ever tasted. Each Italian region has its own type of pasta, and you will never get the same taste anywhere else. Here, flour and egg pasta is filled with a mixture of meat, sausage and vegetables. Square in shape like ravioli, egg yolks are often added to the dough to give it an attractive golden appearance. The most interesting thing about this recipe is that the pasta was originally round because it was prepared in a round iron mould, and the word ‘agnolotti’ comes from the Piedmontese word ‘anulò’, which refers to the same mould! Over time, the recipe evolved and the pasta took on a square shape similar to ravioli, but the name remained the same. Fancy some?

7. Marche All’Ascolana olives

This time our itinerary takes us directly to the typical dish of the province of Ascoli Piceno, in the Marche region: olives. But don’t worry, we are not talking about the green or black olives that we all know, but about a recipe that very few people know, based on minced meat. Breaded and fried, they are made from green saumur olives and are THE gastronomic speciality of the Ascolan region. The recipe is believed to have originated in the 19th century, when cooks had a wide variety of meats to cook for noble families. This is why it is especially popular on festivals and important days. In short, a meal of kings!

8. Cjarsons from Friuli Venezia Giulia

Head for Friuli-Venezia Giulia, a region in north-eastern Italy bordering Austria and Slovenia. To be more precise, it is in the region of Carnia that you will find cjarsòns. What can you say about this recipe, apart from the fact that it can be prepared in many different ways. Do you like sugar rather than salt? Then these potato ravioli stuffed with ricotta cheese will be more to your taste with nuts, sugar, sultanas… than with spices and oriental flavours accompanied by aromatic herbs. The richness of this dish is a real delight for those who want to cook it their own way.

9. Sabayon

We’ve talked about cheeses, dishes, meats, vegetable foods… but isn’t it all lacking a little sweetness? We suggest Sabayon. This recipe is a cream made with eggs, sugar and wine, or for those who prefer the non-alcoholic version, with apples, sparkling apple cider and honey to make a sweet preparation. This is a less famous dessert than the previous ones, but just as delicious. The foamy texture is created using fresh egg yolks cooked in a bain-marie and beaten with wine. A dessert worth discovering to explore and taste another aspect of classic Italian recipes, just as delicious!

By the way, as you know, at Navaway we like to teach you things to enrich your culture. For those of you who don’t speak Italian, the origin of the word Sabayon is actually a translation of the Italian word “zabaione”, which actually comes from the Latin “sabaïum”, which is nothing more than… beer. beer. Don’t you see the connection? Sabayon has the same crown of foam as beer, that’s all! In fact, this dessert is often served with beer. Whatever you like.

10. Tiramisù

We take you to the legendary and dreamy city of Venice. A city of luxury, of course, but also a temple of love, beauty and romance. A favourite destination for couples, it is the perfect place to enjoy a tiramisù for two. It is so well known and appreciated that it needs no introduction. Behind its majestic mascarpone and coffee-soaked toppers, this unctuous, gourmet and succulent dessert was discovered by the Sovereign Duke of Tuscany, Cosimo III de Medici, who made it his favourite dessert. Literally, tiramisu means “wind me up”. With such a flattering and unique name, it is no wonder that tiramisu is the dessert that delights the palate.