Veneto is credited for introducing new spices from the orient and noted for the risi e bisi, a special thick soup with rice, peas, bacon, butter and cheese. Another dish is the baccala’ alla Vicentina, fried salted codfish with onions and then baked for 4 to 5 hours covered with milk and Parmesan cheese. In Venice, the fegato alla Veneziana is made with thinly sliced liver, sautéed in a frying pan where onions are fried with butter and olive oil. Liver garbo e dolce– sweet and sour- is made with a lemon and sugar sauce and a tasty dessert, the Pandoro, was first baked in Verona.
Treviso produces radicchio exported all over the world