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VenetoEdoardo Bortoli / Unsplash
Italy

Veneto

Curated by Michele Edington, Certified Sommelier

Veneto stretches far beyond Venice into a landscape of vineyard-covered hills, old villages, lakes, and mountain foothills. Head inland and the wine changes quickly, from sparkling Prosecco in the hills north of Treviso to Soave east of Verona and the red wines of Valpolicella closer to Lake Garda. This is such a fun region to drink through because one day can move from bubbles with cicchetti to a crisp white at lunch and a deep, warming red with dinner!

Grapes

white: Glera, Garganega, Trebbiano di Soave
red: Corvina, Rondinella, Molinara, Corvinone

Wines & pairings

Prosecco
Starters
  • Baccalà mantecato on grilled polenta — Creamy whipped salt cod spread over warm polenta is one of those Venetian combinations that Prosecco makes even better. The bubbles lighten the creamy fish, while green apple, pear, and citrus bring a fresh edge to every salty, savory bite.
  • Sarde in saor — Sweet and sour sardines with onions, vinegar, raisins, and pine nuts have so much going on, and Prosecco handles all of it beautifully. The wine’s pear and apple pick up the sweeter side of the dish, while the bubbles and citrus work with the vinegar and rich sardines.
  • Casatella Trevigiana with radicchio — Soft Casatella Trevigiana and crisp local radicchio bring two specialties from around Treviso together on one plate. Prosecco’s fresh pear and flowers are lovely with the creamy cheese, while the gentle bitterness of the radicchio makes the wine taste even fruitier.
Entrées
  • Risotto al Prosecco — Creamy risotto made with Prosecco feels completely at home in Veneto. Pouring the same style of wine beside it brings out the pear, apple, and floral notes already woven through the rice, while the bubbles give the creamy texture a wonderfully lively contrast.
  • Risi e bisi — This Venetian combination of rice and sweet peas sits somewhere between risotto and soup and is especially beautiful in spring. Prosecco brings fresh apple, pear, and flowers beside the peas, while the bubbles give the creamy rice an easy freshness.
  • Bigoli in salsa — Thick Venetian bigoli with slow-cooked onions and anchovies make a surprisingly good partner for Prosecco. The wine’s fruit plays against the salty anchovy, while the bubbles brighten the sweet onions and keep you reaching for another forkful.
Desserts
  • Tiramisù trevigiano — Treviso is closely tied to the story of tiramisù, which makes this a fun local finish with a slightly fruitier Prosecco. Coffee, mascarpone, cocoa, and soft sponge bring out the wine’s creamy texture, while its bubbles give all that richness a bright little lift.
  • Fregolotta trevigiana — This crumbly almond cake from the Treviso area is buttery, nutty, and gently sweet. Prosecco’s pear and white flowers bring a fresh contrast to the toasted almonds, while the bubbles make the crisp, sandy texture even more fun.
  • Zaleti — These Venetian cornmeal cookies are studded with raisins and have a warm, lightly toasted flavor. Prosecco’s apple and pear notes fit beautifully with the dried fruit, while the bubbles keep the cookies feeling light enough for one more.
Valpolicella / Amarone
Starters
  • Sopressa Veronese with polenta brustolà — Thick slices of sopressa with warm grilled polenta are such a good place for Valpolicella. The wine’s cherry and herbs brighten the savory pork, and the smoky edges of the polenta bring out its peppery, earthy side.
  • Polenta with mushrooms from Lessinia — Soft polenta topped with mushrooms from the hills north of Verona brings out the savory side of both Valpolicella and Amarone. A lighter Valpolicella gives the mushrooms plenty of cherry and freshness, and a richer Amarone turns the whole thing deeper and more autumnal.
  • Radicchio Rosso di Verona with pancetta — Warm radicchio with crisp pancetta has this beautiful mix of sweet, smoky, and gently bitter flavors. Valpolicella brings juicy red cherry beside the pancetta, and its herbal character feels completely at home with the radicchio.
Entrées
  • Risotto all’Amarone — Vialone Nano rice slowly cooked with Amarone becomes deep ruby in color and wonderfully rich. The wine in the glass picks up the dark cherry and spice already in the risotto, and the creamy rice brings out Amarone’s softer, velvety side. Risotto all’Amarone is one of Verona’s best-known local preparations.
  • Pastissada de caval — This old Veronese dish slowly braises horse meat with red wine, vegetables, and spices until the sauce becomes incredibly concentrated. Amarone’s dried cherry, plum, herbs, and warm spice slide naturally into those long-cooked flavors.
  • Bollito con pearà — Boiled beef served with Verona’s famous peppery breadcrumb sauce is comfort food with serious personality. Valpolicella brings bright cherry and freshness to the tender meat, and Amarone gives the peppery sauce an even richer, spicier edge. Bollito with pearà is one of Verona’s signature dishes.
Desserts
  • Torta Russa di Verona — This Veronese almond cake has a rich, toasted nuttiness that works beautifully with a mature Amarone. The almonds bring out the wine’s dried fruit and spice, and the soft pastry gives its warmer cocoa and tobacco notes room to show.
  • Baci di Giulietta — These little Veronese chocolate and hazelnut cookies are perfect with a rounder Amarone showing plenty of dried cherry and cocoa. The hazelnuts bring out the wine’s toasted side, and the chocolate makes its darker fruit feel even richer.
  • Risini Veronesi — These small rice-filled tarts have a creamy center wrapped in buttery pastry. A softer, fruit-forward Valpolicella brings cherry and violet beside the custard, and the golden crust gives the wine’s spice a warm little echo. Risini are a traditional Veronese pastry.
Soave
Starters
  • Monte Veronese with pear mostarda — Monte Veronese has a creamy, gently nutty character that fits beautifully with Soave. The pear brings out the wine’s orchard fruit, while the cheese picks up Garganega’s almondy finish and soft texture.
  • Asparagi bianchi di Bassano with eggs — White asparagus from Bassano served with eggs and olive oil is such a lovely Veneto pairing for Soave. The wine’s citrus, pear, and delicate floral notes brighten the asparagus, while its gentle almond character works beautifully with the creamy egg.
  • Polenta with sopressa veneta — Warm polenta and thick slices of savory sopressa give Soave a richer starter to work with. The wine’s freshness lifts the pork, while its pear, herbs, and almond notes fit naturally with the simple cornmeal and spice.
Entrées
  • Tortellini di Valeggio — These delicate little pasta parcels from near Verona are traditionally filled with meat and served with butter and sage. Soave’s pear and citrus bring freshness to the buttery pasta, while the sage pulls forward the wine’s herbal and slightly savory side.
  • Risotto al radicchio di Verona — Creamy risotto with local red radicchio gives Soave a beautiful mix of richness and gentle bitterness. The wine’s ripe pear and floral notes soften the radicchio, while its almondy finish feels right at home with the creamy rice.
  • Luccio in salsa with polenta — Lake fish served with a savory sauce of anchovies, capers, parsley, and olive oil has plenty of flavor for Soave. The wine’s citrus and mineral character work beautifully with the fish, while its herbs and almond notes echo the sauce and soft polenta.
Desserts
  • Pandoro di Verona — Soft, buttery Pandoro is one of Verona’s most famous sweets. Soave’s pear, citrus, and white flowers give the golden cake a fresh lift, while the wine’s gentle almond note feels especially pretty with all that buttery pastry.
  • Nadalin — This traditional Veronese Christmas cake is softer and a little more rustic than Pandoro, with butter, almonds, and a dusting of sugar. Soave brings orchard fruit and flowers beside the cake, while its almondy finish connects beautifully with the nuts.
  • Offella di Bovolone — This rich Veronese cake is made with plenty of butter, eggs, and almonds, giving it a soft texture and warm baked flavor. Soave’s pear and citrus brighten the pastry, while the almond in the cake brings out the wine’s gently nutty finish.

Featured along

Common questions

What wine is Veneto known for?
Veneto, in Italy, is known for Prosecco, Valpolicella / Amarone, Soave, made from grapes such as Glera, Garganega, Trebbiano di Soave, Corvina.
What grapes are grown in Veneto?
Glera, Garganega, Trebbiano di Soave, Corvina, Rondinella, Molinara, Corvinone.
What food pairs with Veneto wines?
Classic local pairings include Pandoro di Verona, Sopressa Veronese with polenta brustolà, Monte Veronese with pear mostarda, Tortellini di Valeggio, Tiramisù trevigiano.