by Claudia Astarita

Veneto gastronomy is dominated by four elements: polenta, rice, beans and salt cod, all of them imported. The success of Venice and its past power are also expressed in its cookery by the use of spices, which the Venetians did not only trade in, but adopted in their cooking.

A mixture of history, art and tradition in a setting without equal, whose mere memory evokes yearning. Venetian food means above all the fish of the north Adriatic. This is of exceptional quality, and thanks to local creativity, is used in a wide and often surprising variety of dishes.

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Source: http://www.thisisitaly-panorama.com/