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The Italian food of the Veneto region poses a perplexing question: With so many dishes to choose from, how can anyone have only one favorite? Given the great regional variations within the region, not to mention between Veneto and the rest of the country, there are a lot of unique dishes waiting for you to discover them. However, if risotto is something you crave, Veneto is definitely for you.

One of the most recognized Italian food dishes is Risotto and because of that Veneto is a must stop region for those travelers in Italy wanting to taste some excellent Italian food.

Risotto is a specific way of cooking rice, and is growing in popularity to take it's rightful place alongside pasta in the pantheon of Italian food, like many specialties of the Veneto region. To make a true risotto, the rice must first be cooked in olive oil or butter.

The rice must be coated evenly in the butter oil, and toasted just until translucent. Broth is then added just a little at a time, the idea is to slowly saturate the rice with the broth, which helps it achieve it's distinctive "risotto" texture. Unless the rice is toasted, it's not risotto. Even if it's served at the finest of Italian food restaurants, it just isn't the same unless toasted.

Risotto is an incredibly versatile dish; almost anything may be added to it. Because of the diversity of high quality local ingredients in the Veneto region, this makes for a fascinating variety of risottos to be tried. The local specialty (for example, seafood and fish in coastal areas) tends to put in an appearance in the risotto.

As you move in from the coast you will see risotto made with different vegetables like pumpkin, asparagus, and radicchio. It is also commonly seen made with frogs' legs which appear in Italian food more than most people think.

The Italian food dishes of Veneto differ somewhat from those usually thought of when one thinks of Italian food. Heavier dishes are commonplace, and beans are a common ingredient. In fact, the peoples of the Veneto region are sometimes called "fagioli" by their neighbors to the south, a reference to the popular Veneto regional dish of pasta and beans.

Anchovy, as well as stockfish are present in some dishes of the Veneto region. But the popularity of sausages dwarfs that of the humble anchovy, with the local dry-cured, pressed salami (sopressata) and garlic salami being special favorites.

In Veneto, the Italian food prominently features the local produce; radicchio and asparagus are things the Veneto region is well known for, as are peas with rice. This is a dish found only in Veneto, and is something of a departure from what Italian food is generally assumed to be.

As we have seen, the Italian food of Veneto differs from the stereotype of Italian food held by many. From rice and vegetable dishes to its famed sausages like sopressata, there is a lot to choose from. If it just isn't Italian food to you unless risotto is served, or if you know your sausage, Veneto's Italian food is the thing for you. With it's great variety, Veneto has a dish that will please everybody.

This Food & Beverages article is provided by Articleteller - The Free Article Directory http://www.articleteller.com

Check out these great shrimp risotto recipes and tips on how to prepare all types of seafood at www.weloveseafood.com

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Risotto - An Italian Secret From The Veneto Region

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