Venetian-cooking

Venetian style pasta, rice and polenta

A variety of grains bolster the Venetian table. Rice and cornmeal are ubiquitous, like the inevitable pasta. Rice Venice’s location at the edge of Italy’s largest agricultural plain, drained by a vast river system, has given it rice. In a thousand ways, rice is nearly as essential to the Venetian cuisine as it is to Chinese. The rice that is cultivated throughout the valley of the Po River and its many tributaries in northern Italy…

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