wine areas

Veneto Travel Guide

Where is Veneto?

Veneto elegantly extends from the grandeur of the Dolomites in the north to the glistening Adriatic Sea in the south. This enchanting region is bordered by an array of contrasting landscapes: the rugged, mountainous terrain of Trentino–Alto Adige to the north, and the rich, fertile plains of Emilia-Romagna to the south. On its western flank, Veneto shares a lively border with Lombardia, while to the northeast, it gently grazes the picturesque Austrian landscapes. Completing its diverse and scenic boundary to the east, Veneto is neighbored by the culturally rich Friuli–Venezia Giulia and overlooks the tranquil waters of the Adriatic Sea.

What see in Veneto?

  • Venice: Canal Grande, Piazza San Marco with the namesake Basilica, Guggenheim Collection, Scuola Grande di San Rocco, La Fenice Theatre, island of Murano. 
  • Verona: Arena of Verona
  • Padua: Basilica of Saint Anthony of Padua, Scrovegni Chapel with frescoes by Giotto. 
  • Vicenza: Palladian Villas, old town. 
  • Cortina d’Ampezzo: ski resort in the Dolomites
  • Treviso: medieval walls
  • Lido di Venezia and Jesolo: sandy beaches and nightlife. 
  • Garda (Lake Garda): Italy’s largest lake. 
  • Abano Terme and Montegrotto Terme (Padua): thermal baths. 
  • Cittadella: walled city
  • Bassano del Grappa: Ponte degli Alpini.
  • Asolo: picturesque town in Prosecco wine country.

What are the typical dishes of Veneto?

The city of Venice boasts one of Italy’s most distinctive culinary traditions – it has its roots in the lagoon and the Adriatic sea with iconic dishes including risoto de go (with lagoon fish), scampi alla busara (with tomato sauce, garlic and parsley), and bigoli pasta with sardine sauce. Fegato alla veneziana (veal liver with onions) is another renowned dish but please note that aperitivo in Venice is even more important than dinner: locals and tourists always stop by crammed bacari to grab a glass of wine with tapas-style appetizers called cicchetti

When in Verona, try risotto with Amarone, pastissada de caval (horse stew) and aged Monteveronese cheese. Radicchio trevigiano  (red radish), instead, the key ingredient in many recipes from Treviso. 

Last but not least, baccalà mantecato (creamy codfish with polenta) is a regular feature in osterie across the entire region, and tiramisù is a popular dessert – even though it is difficult to tell whether it was born in Veneto or Friuli Venezia Giulia.


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