The collection of recipes published in this section invites you to prepare dishes which will allow you to discover the secrets and the flavours of our culinary tradition.
The recipes have been elaborated by bar-catering technical-practical tutors of the Professional State Institute for Hotel and Catering services of Adria.
Special attention has been given to the matching of Veneto D.O.C. wines to each individual dish.
Recipes have been provided by:
Prof. BATTOCCHIO Mauro
Prof. CREPALDI Giovanni
Prof. FANTINATO Maurizio
Prof. LIONELLO Mariangela
Prof. MANDRUZZATO Luigi
Food and wine matching is by bar-catering technical-practical tutors:
Prof. FAVARO Leone Andrea
Prof. GUARNIERI Gianluca
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Agnolotti with field greens, quail's eggs and truffles
Difficulty: medium
Preparation time: 30 min
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| Bigoli with duck
Difficulty: medium
Preparation time: 1 h 30 min
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Bread Gnocchi
Difficulty: medium
Preparation time: 40 min
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| Three tortelli with mushroom sauce (three delicate and refined flavours)
Difficulty: medium
Preparation time: 1 h
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Malafanti (soup with beans)
Difficulty: medium
Preparation time: 45 min
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| MANEGHI (GNOCCHI WITH SWEET POTATOES)
Difficulty: medium
Preparation time: 45 min
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Risi col prete de bosgato (rice with tripe)
Difficulty: difficult
Preparation time: 2 h 30 min
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| Risotto with sea bass
Difficulty: medium
Preparation time: 1 h 15 min
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Risotto alla canarola (cane gatherers' risotto)
Difficulty: medium
Preparation time: 3 h
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| Tortelli with vegetable ragout
Difficulty: medium
Preparation time: 40 min
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EELS ON THE ALTER
Difficulty: medium
Preparation time: 7 h
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| Braised duck with chestnuts and cabbage
Difficulty: difficult
Preparation time: 2 h 30 min
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Barbon in tecia (stewed catfish)
Difficulty: medium
Preparation time: 40 min
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| Stewed eels (eels a la vallesana)
Difficulty: medium
Preparation time: 1 h
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Stuffed rabbit with field greens
Difficulty: medium
Preparation time: 1 h 30 min
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| Stewed beef heart
Difficulty: medium
Preparation time: 2 h
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Fasoi in potacin
Difficulty: medium
Preparation time: 2 h
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| Fillets of red mullet with pan-fried artichokes
Difficulty: medium
Preparation time: 2 h
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Frittata rognosa or déa rogna (sausage frittata)
Difficulty: easy
Preparation time: 30 min
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| Lagoon shrimp with soft maize polenta
Difficulty: easy
Preparation time: 20 min
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Breast of guinea fowl with poppy leaves
Difficulty: medium
Preparation time: 30 min
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| Polenta e osei (polenta and fowl)
Difficulty: medium
Preparation time: 45 min
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Sardèle impanate (golden pilchards)
Difficulty: medium
Preparation time: 30 min
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| Baked sardines with mussel sauce
Difficulty: medium
Preparation time: 20 min
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Selghe in tecia (stewed sparrows)
Difficulty: medium
Preparation time: 1 h
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| Fan of rabbit livers with fennel sauce and black olive millefeiulle
Difficulty: medium
Preparation time: 45 min
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Ess bread
Difficulty: medium
Preparation time: 1h 20 min
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| Miassa or smegassa (pumpkin cake)
Difficulty: medium
Preparation time: 2 h
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Pears in red wine with ice cream filling
Difficulty: easy
Preparation time: 30 min
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| Perseghi rossi (red peaches)
Difficulty: easy
Preparation time: 1 h
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Dark salami - sweet salami
Difficulty: easy
Preparation time: 30 min
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| Tamplun or tampelun (Fritters with chestnut flour)
Difficulty: medium
Preparation time: 3 h
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Apple cake
Difficulty: medium
Preparation time: 30 min
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| Pear and chocolate cake
Difficulty: easy
Preparation time: 2 h
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