Cuisine of Veneto

Tiramisu is an Italian dessert made with coffee-soaked ladyfingers () covered with a cream of egg yolks, sugar, mascarpone, and cocoa powder. The dessert originated in northeastern Italy, and modern versions were popularized in restaurants from the late 1960s onward. Since then, tiramisu has become one of the most internationally recognised Italian desserts and has inspired many variations in home and professional cooking. The name comes from the Italian , meaning 'pick me up' or 'cheer me up'.

Nougat refers to a variety of similar confections made from a sweet paste whipped to a chewy or crunchy consistency.

Ciabatta (, ; ) is an Italian white bread created in 1982 by a baker in Adria, in the region of Veneto. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although distinctive for its large holes. Ciabatta is made with a strong flour and uses a very high hydration dough.

'''''' () is an Italian sweet bread, most popular around Christmas and New Year. Typically a product of the city of Verona, traditionally has an eight-pointed shape. It is often dusted with vanilla scented icing sugar, which is said to resemble the snowy peaks of the Alps during Christmas. Its name and origins are attributed to the Italian pastry chef .

wine-based cocktail

Bigoli (; Venetian: bìgołi) is an extruded pasta in the form of a long and thick strand. Initially bigoli were made with buckwheat flour, but are now more commonly made with whole-wheat flour, and sometimes include duck eggs. The preparation is then extruded through a bigolaro, from which the pasta gets its name.

cuisine from the province of Veneto in Italy

Casunziei (also called casonciei, casanzes or csanzöi) is the name in Ladin for a type of stuffed pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape. They are commonly homemade and are typical of the culinary tradition of the Dolomites area, in the northeastern part of Italy, especially the provinces of Belluno, Bolzano, and Trento.

Baicoli () are Italian biscuits, originating in the 1700s in the city of Venice. They are made with sugar, butter, flour, yeast, eggs, and salt.

venetian food dish

Italian dessert

REDIRECT Soppressata#Varieties

Venetian appetizer

Venetian appetizer

Pearà (Veronese dialect term; ) is a traditional Veronese sauce made with breadcrumbs, beef and hen stock, beef marrow, and black pepper. It is served exclusively together with bollito misto, making lesso e pearà (lesso is Venetian for bollito), a typical dish unique to Verona and its surroundings. It should not be confused with pevarada, a sauce made with chicken livers, with which it only shares the use of pepper.