This region is known for pork and pork products, like the Prociutto, speck, hams, sausages, and blood pudding. Polenta, gnocchi and tortellini are their preferred starchy foods and they bake delicious dark bread, fragrant and crusty, mostly made by the housewives. Near the Austrian border goulash, sauerkrauts, strudels and other Teutonic specialties are part of their daily menu’: further South assorted boiled meats with the ravanade sauce, made with horseradish and pears, vegetables, sausages made with beef and pork, potato cakes, and the brezdel, a cake that marries well with the local wines.


Bardolino, valpolicella, soave, many varietals of pinot, a large production of pinot grigio, tocai, malvasia, and sparkling wines.