Veneto
Veneto for food lovers: cicchetti tours in Venice, 79 to 99.99 euros per adult, and the region’s classics, from sarde in saor to Prosecco.
At a glance
- Food tours of Venice’s bacari, from 79 to 99.99 euros per adult
- Cicchetti, the small snacks of Venetian wine bars
- Prosecco, the sparkling wine of the hills north of Treviso
- Rice and polenta country: risotto and risi e bisi
- 1culinary experience
Culinary experiences in Veneto
Jorge Franganillo, CC BY
Cities and towns in Veneto
Saffron Blaze, CC BY-SAMap of Veneto
What to taste in Veneto
Cicchetti
Small bites served at the counter of Venetian wine bars, from crostini to fried seafood.
Sarde in saor
Fried sardines marinated with onions, vinegar, pine nuts and raisins.
Baccalà mantecato
Salt cod whipped with olive oil, spread on bread or polenta.
Prosecco
The sparkling white wine of the Veneto hills.
The Veneto is the region of north-eastern Italy that runs from the Dolomites down to the Adriatic, with Venice on its lagoon as the capital. Its cooking leans on rice, polenta and the fish of the lagoon, and its hills make Prosecco.
The Veneto beyond Venice
- Verona and the Valpolicella: the hills north-west of Verona make Amarone, a red from dried grapes, and Soave makes its white to the east.
- Treviso: known for its late-season red radicchio, the radicchio di Treviso.
- The Dolomites: in the north of the region, with mountain cheeses such as Asiago from the plateau of the same name.
Prosecco hills, Amarone lofts, Asiago wheels
Conegliano and Valdobbiadene
The hills between these two towns make Prosecco Superiore, and have been a UNESCO World Heritage Site since 2019. Their consortium describes “hogback” hills and ciglioni, small plots of vines on narrow grassy terraces, worked this way since the 17th century.
- The wider Prosecco area covers nine provinces:, Treviso, Venice, Vicenza, Padua and Belluno in the Veneto, Gorizia, Pordenone, Trieste and Udine in Friuli.
- Glera is the traditional grape of Prosecco.
Amarone in the fruttaio
For Amarone della Valpolicella, the grapes dry in a loft, the fruttaio, for about 100 to 120 days, and are vinified in winter, before a long ageing in wood.
Two Asiagos
- Asiago Fresco: also called pressato, made from whole milk and aged at least 20 days.
- Asiago Stagionato: made from partly skimmed milk and aged at least 90 days.
- Where: the whole provinces of Vicenza and Trento and parts of Padua and Treviso. The production rules trace the cheese to the Asiago plateau around the year 1000.
From the region to the bacari
- Risotto and risi e bisi: rice dishes, the second with peas.
- The tours: two operators publish an adult price for a guided food tour in Venice, 79 and 99.99 euros, for two to three and a half hours.
Before you go
- Arriving: Venice Marco Polo airport, on the mainland, and Venezia Santa Lucia station, at the head of the Grand Canal.
- Base: the food tours in this guide are in Venice itself.
- Getting around: Venice is on foot and by vaporetto, the water bus. The rest of the region by train or car.
- Tour prices: 79 to 99.99 euros per adult in Venice (2026).
Frequently asked questions
What food is the Veneto known for?
Cicchetti in Venice, seafood from the lagoon, risotto, polenta and Prosecco from the hills.
How much is a food tour in Venice?
79 to 99.99 euros per adult for the two tours with a published adult price (2026).
Where is Prosecco made?
In the hills of the Veneto, north of Treviso, and in neighbouring Friuli.