In Bassano there is the Grapperia Nardini, one of the most important in Veneto. A taste is a must, but also try the Tagliatella, the typical liqueur of the city!

One of the things most important to Venice’s culinary identity, cichéti (or cicchetti) are small tapas-style plates of food served in traditional bars across the city (known as bàcari). Always accompanied by a glass of wine or an Aperol spritz, the dishes on offer tend to include various crostini, small meat or fish balls (polpette) and fresh fish prepared in a variety of ways.

Think of fritole as the sweet counterpart to chichéti. These little pastries come in all shapes, sizes and flavours, stuffed with everything from dried fruit and custard to sweet ricotta and chocolate. You’ll find them in bakeries across Venice, but the best time of year to try them is during the Carnival in January and February.

This risotto is the most famous of all Veneto’s risotti, served to the Doge in the days of the Venetian Republic to mark the national day of Venice. The combination of risotto rice, fresh peas, cheese and salty pancetta is quite simple, but when cooked properly it is a stunning dish that perfectly encapsulates Venetian cuisine in all its glory.