From the shores of the Adriatic and the Lagoon come typical dishes such as sarde in saor, moeche fritte, and seafood cooked in a thousand ways. A separate chapter is occupied by cod, a fish certainly 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 such as Asiago or Monte Veronese, and countless mushrooms: porcini, chanterelles, and russulas, which accompany polenta and sumptuous roasts of game. The countryside produces excellent products such as Treviso radicchio, Bassano asparagus, and Lamon beans, ideal with rice (Vialone Nano from Verona) and potatoes.
