Venetian cuisine
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Venetian cuisine, from the Veneto region, has a centuries-long history and differs significantly from other cuisines of northern Italy, and of neighbouring Austria and of Slavic countries, despite sha
Polenta served with sopressa and mushrooms, a traditional peasant food of Veneto
Food and drink have played an important role in Venetian culture for centuries. This image shows a 16th-century fresco in the Villa Caldogno, where some noblemen and noblewomen enjoy merenda, or a mid-afternoon snack, eating bussoli, or typical sweets from Vicenza.
Bigoli in salsa
Pasta e fagioli
Italian cuisine
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Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of
Venetian cuisine
…created in Venice in 1920. Popular variants are Aperol spritz and Campari spritz, which use respectively Aperol and Campari as flavouring ingredients. Italian cuisine Cuisine of Abruzzo…
Clockwise from top left: Neapolitan pizza, carbonara, espresso, and gelato
A Roman mosaic depicting a banquet during a hunting trip, from the Late Roman Villa Romana del Casale, Sicily
Apicius, De re coquinaria (On the Subject of Cooking), 1709 edition
A restored medieval kitchen inside Verrucole Castle, Tuscany