The heart of the Veneto region is a straight line due west from Venice taking in Padova and Verona before arriving at Lake Garda. We have more itineraries for you below.
The Strada del Vino Prosecco or Prosecco wine route was the first of its kind in Italy. It is 47 km long and winds around the hills or 'colli' of Conegliano, Feletto, Quartier del Piave and Valdobbiadene. This countryside, with its mild climate and ancient wine-making traditions, provides the ideal habitat for the vines that produce this delicious white wine famous throughout the world. Surprisingly, it has only been 100 years that the vineyards in this part of Treviso have been producing such a delicacy.
This original delicious risotto recipe has been proposed by C. Clodello, patron of Agriturismo Roccat in Valdobbiadene, and elaborated by A. Scotti in collaboration with Chef Marco Livio of Restaurant La Locanda Sant'Anna in Argegno, Como. This risotto recipe is traditionally made twice a year by 30 prosecco producers in Valdobbiadene producers in Valdobbiadene as they taste the wine in production.
400g organic Carnaroli Rondolino rice aged for a year, 100g butter from the Vecchio Caseficio Zilli Giuseppe Valdobbiadene, 1 white onion, 3/4 vegetable and 1/4 meat broth, 35gr Grana Padano cheese or Trentingrana cheese, cup of Prosecco Roccat.
Visitors to Verona looking for a self guided walking tour of the city are advised to head to the nearest tourist kiosk and pick up a leaflet entitled 'Passeggiando per Verona' or 'Walking through Verona'. The leaflet details 4 routes through the historical center and is designed to make sure you don't miss a thing.
The tourist points are located at: Via degli Alpini 9, Piazza XXV Aprile (Porta Nuova Railway Station) and Viale del Lavoro near the exhibition halls. Don't forget that every first Sunday of the month entrance to the Museo Maffeiano, Castelvecchio, the Roman Theater and the Tomb of Giuletta is free.
The Bardolino Wine Route in the province of Verona runs along the east shore of Lake Garda from Peschiera and Sona in the south to Garda and Albaré in the north. To get to know the this wonderful area near Lake Garda follow the signposted route which takes in 16 comune and 70 small agricultural producers, all of whom sell directly to visitors.
You can find a list of all the wine makers from the links below or by downloading the attachment. It was set up in 1968 and covers 12 comune and over 50 farms and estates where you can break your journey and sample the local produce.
Do make a visit to the impressive Venice Museo Storico Navale. Translated that's the Historical Naval Museum, a glimpse into the military past of the city. It is housed in the old 'granai' or granary of the Republic and is full of artefacts from the 16th to 18th centuries, as well as items from the Marina Italiana from 1860. Head to Riva S. Biasio in the Castello sestiero of Venice, not far from the Biennale Exhibition Halls and beside the old Arsenale.
These fried 'dolci' are the traditional and classic sweets of Carnival in Venice.
30g beer yeast, 400gr flour, 1 glass milk, 2 eggs, 80gr sugar, 50gr butter, 50gr sultanas, 50gr pine nuts, 1 glass rum, salt to taste, caster sugar.
So what is a traditional Venetian Menu? Two thousand years of trade and commerce in and out of the lagoon should mean fish, polenta, rice and a few exotic surpirses. Do expect: scampi in “saor sauce” or curled octopus with tomato sauce, Venetian macaroni and bean soup or home made bigoli pasta with anchovy sauce, Venetian style veal liver with polenta or fried scampi and squids with tempura fried vegetables and tiramisù. But take inspirtion form the à la carte menu below was recently proposed by the Restaurant La Cusina in Venice.