When in Venice do not miss out on the typical 'baccalà mantecato' or creamed codfish. It is an easy and daily dish which you can find served as an appetizer with a slice of bread or polenta in any 'osteria' or 'trattoria', but do ask for a 'bacaro' as they say locally. The happy hour in Venice is called 'cicchetti' and walking in Venice stopping for snacks and culinary gems in wine bars is very much part of Venetian life.

Below is the recipe for the creamed codfish or 'baccalà, the Venetian way.

The main ingredient of this recipe from the zone of Lake Garda in Veneto is the humble chestnut. To be precise the 'marroni' type which are cultivated in the zone of San Zeno di Montagna. This actual combination of ingredients is typical of Mount Baldo and is a mountain version of the classic bean soup of Veneto.

ingredients

200g chestnuts, 100g potatoes, 80g celery, 80g carrots, 100g onions, 100g savoy cabbage, 50g beans, 1 garlic clove, rosemary, 3 parmigiano reggiano cheese crusts, Lake Garda D.O.P. extra virgin olive oil, salt, pepper.

This recipe has been kindly sent to us by Mauro Poggo, the Chef at the Ristorante Ca' 7, Bassano del Grappa.

It is a cheesecake made with a cheese called Ubriaco al Torcolato, literally translated, "Torcolato Drunken cheese". The cheese is submerged in Torcolato, a sweet wine from Veneto region, for many months until it becomes "drunk" and takes on the flavor of the wine.

ingredients

For the base: 210 g. butter, 1 egg yolk, 120 g. confectioner's sugar, 150g flour. For the cheesecake: 300 g. Torcolato Drunken Cheese (formaggio Ubriaco al Torcolato), 100 g. fresh ( not aged) Asiago cheese, ¼ l. milk boiled, 200 g. sugar, 4 egg yolks, 6 g. gelatin, ½ l. whipping cream whipped slightly. For the gelatin: 200 g. fresh raspberries, 75 g. confectioner's sugar, 30 g. gelatin (leaf gelatin if available) Vanilla Sauce: 6 egg yolks, ½ l. fresh milk, 10 g. granulated sugar.

This recipe has been kindly sent to us by Ristorante Alla Corona in Dolo, near Venice. The 'locale' is located towards the end of the Brenta Riviera and was opened in 1830 to offer a meeting place for Venetian nobles and countrymen from the Veneto hinterland.

The cultivation of asparagus, introduced with great success in local agriculture, began as a part time activity which needed just small ploys and limited care. Despite this humble beginning, the high quality of the product is greatly appreciated by experts and gourmets. In fact, Cavaion in the Veronese is well known for the early violet variety called Precoce d’Agenteuil, harvested when the top just is just popping out of the earth.

In Italian this recipe is 'insalatina di carni bianche' and is proposed by the Ca'7 Restaurant in Bassano del Grappa

ingredients

2 chicken breasts, 1 chicken leg,  5 liters of water, ½ bottle white vinegar, 1 bottle balsamic vinegar, 1 carrot, ½ onion, 1 celery stick, 10 sage leaves, 1 rosemary branch, thyme, margioram, salt, extra virign olive oil.

traditional recipes from the province of Verona.

ingredients

800 gr saddle of rabbit, 200gr celery, carrots, onion, clove of garlic, 3 dr Bardolino wine, extra virgin olive oil from Garda, 1 sprig of rosemary, corn flour, beef stock, salt.

This classic Christmas cake from Verona needs a lot of finger work, so be prepared. Otherwise just buy it. No one goes without it in Italy during Christmas time. It is the main dessert among many other cakes. You can accompany the Pandoro with some custard or chocolate and it's with coffee or tea for breakfast.

Pandoro was officially invented by baker Domenico Melegatti in 1894.

He trademarked the famous eight star pointed cake and his 'bread of gold' became immediately popular with rich Venetians.

His inspiration may have been a local sweet called 'nadalin' from medieval times.

Recipe for how to make potatoes gnocchi from the province of Verona.

Monte Veronese D.O.P. full fat milk cheese is cheese made from semi cooked curd and produced exclusively with cow's milk.

The cheese is matured from 30 to 60 days. It can be described as having a light straw color with a delicate and pleasant taste.