From the shores of the Adriatic and the Lagoon come typical dishes such as sarde in saor, fried moeche, and seafood cooked in a thousand ways. A separate chapter is dedicated to baccalà, a fish not native but deeply rooted in the gastronomy, usually enjoyed creamed or accompanied by the typical white corn polenta.
From the mountains come game, alpine cheeses like Asiago or Monte Veronese, and endless mushrooms: porcini, chanterelles, and russulas, which accompany polenta and sumptuous game roasts. The countryside offers top-quality products like Treviso radicchio, Bassano asparagus, and Lamon beans, ideal with rice (Vialone Nano from Verona) and potatoes.
