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Cuisine of Veneto or Venetian cuisine (from the city of Venice〔(【引用サイトリンク】 title=Venetian cuisine )〕 or more widely in the region of Veneto, Italy) has a centuries-long history, and it is significantly different from the other ''cuisines'' of North Italy as well as neighbouring Austria and Slavic countries, despite having something in common with all these. == Overview == Cuisine in Veneto may be divided into three main categories, based on geography: the coastal areas, the plains, and the mountains. Each one (especially the plains) can have many local cuisines, each city with its own dishes. The most common dish is ''polenta'', which is cooked in various ways within the local cuisines of Veneto. Polenta once was the universal staple food of the poorer classes, who could afford little else. Typical of many coastal areas, communities along the coast of the Laguna Veneta serve mainly seafood dishes. In the plains it is very popular to serve grilled meat (often by a barbecue, and in a mix of pork, beef and chicken meat) together with grilled polenta, potatoes or vegetables. Other popular dishes include ''risotto'', rice cooked with many different kinds of food, from vegetables, mushrooms, pumpkin or ''radicchio'' to seafood, pork meat or chicken livers. ''Bigoli'' (a typical Venetian fresh pasta, similar to ''Udon''), ''fettuccine'' (hand-made noodles), ''ravioli'' and the similar ''tortelli'' (filled with meat, cheese, vegetables or pumpkin) and ''gnocchi'' (potatoes-made fresh pasta), are fresh and often hand-made pasta dishes (made of eggs and wheat flour), served together with meat sauce (''ragù'') often made with duck meat, sometimes together with mushrooms or peas, or simply with melted butter.〔http://www.veneziasi.it/en/cuisine-venice-tradition/venetian-cuisine.html〕 Cuisine from the mountain areas is mainly made of pork or game meat, with polenta, as well as mushrooms or cheeses (made by cow milk), and some dish from Austrian or Tyrolese tradition, such as ''canederli'' or ''strudel''. A typical dish is ''casunziei'', hand-made fresh pasta similar to ''ravioli''. Among the typical seasoning of Venetian cuisine, you can find butter, olive oil, sunflower oil, vinegar, ''kren'', ''senape'', ''mostarda'', ''salsa verde''. The following are dishes typical of the three subregions of the Veneto. The page for Venetian language provides additional information on writing and pronouncing the dishes' names. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cuisine of Veneto」の詳細全文を読む スポンサード リンク
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