Italian First Courses
The pride of Italian cuisine, the Italian first courses are the undisputed protagonists of every type of menu. They are combined with any ingredient and can be made with pasta, rice, potatoes and the condiments can be with meat, fish, eggs or vegetables.
The Italian first course recipes of the Veneto are extremely varied because they reflect a territory that encompasses the sea, lakes and mountains and although Venice plays an important role in the Venetian cuisine, don’t overlook the other provinces.
The Italian first courses from Veneto reflect the nature of the territory with a main type of pasta, bigoli, similar to trofie, which are eaten with a fish sauce.
The nature of the territory allows the cultivation of rice, which is another of the strong dish of Veneto, combining with “peas”, or fish or vegetables.
A delicious range of Italian first course recipes
One of the most typical Venetian Frist courses Bigoli In Salsa
This is a very old recipe with rice from the Venetian countryside Risotto di Bruscandoli
Simple and tasty Cannelloni with Ham, Cheese and Cauliflower
A classic recipe from Venice : Seafood Lasagne or Pastisso de pesse
Quick and easy pasta dish from Venice: Penne Prosciutto & Piselli
Traditional Autumn Venetian dish : Pasta con la Zucca
The most classical Venetian dish: Risi e Bisi
Perfect to warm those winter month: Pasta & Fagioli
From the tradition of Veneto: Risotto con Radicchio
The favourite of all Veneto people: Risotto di Zucca