Bigoli is a thick spaghetti-like pasta with rough surfaces to absorb sauces. It is popular in Venice and neighbouring regions.
Veneto Food
Grignano Olives
Grignano Olives are small, oval olives grown in the Veneto region of Italy for their oil. They have a low oil yield (14 to 15%) but the oil is good quality, and the tree bears many olives to make up for the low oil yield. The olives are harvested when deep purple. History Notes Native…
Lamon Beans
Lamon Beans are a borlotto type bean. The bean pods grow on a pole-type bean plant, up 6 to 7 inches (15 to 18 cm) long per pod and the pods are mottled with red; inside, the beans have thin, white skins also with red mottling. Lamon Beans can be eaten as a shelling bean…
Leoncini Roasted Ham
Leoncini Roasted Ham is a brand name of Italian cooked, cured ham made in Verona, Italy. It is not a prosciutto. To make it, spices and herbs are sprinkled on flattened, boned ham, which is then rolled up and tied, and roasted. The average weight of a ham is 15 pounds (7 kg.) Imports into…
Prosciutto Berico-Euganeo
Prosciutto Berico-Euganeo is a version of Prosciutto ham. It is raw, but it is eaten uncooked because of the aging process. It can be made in Lazio, Lombardy, Emilia-Romagna, Umbria or Veneto. The main production area, though, is in the Berici and Euganean Hills, running through the provinces of Padua, Vicenza, and Verona (all in…
Rugosa of Friuli Zucchini
Rugosa of Friuli is one of the least good looking zucchinis, but one of the best tasting. It has warty yellow skin, and is bulbous towards the end opposite the stem. History Notes Rugosa of Friuli Zucchini originated in the Veneto area of Italy, where it is still extremely popular.
Taleggio Cheese
Taleggio cheese has a taste ranging from milk to sharp depending on age. The edible rind is strong tasting. Inside, the cheese is semi-firm, becoming runny as it ages.