Venice: a city-state, whose strength, at the time of the marine republics, was based more on diplomacy than arms. And it is on the diplomacy of the refined foods that still today the eonogastronomic tourism of the region relies.

The first ambassador of the Venetian and Italian culture in the world was Marco Polo, who, in exchange for his precious reports, obtained permission from the Gran Khan to import spaghetti to Italy, making the culinary fortune of the Belpaese. The gastronomic success of Veneto is due more than anything to its cheeses and wines. On the Venetian Dolomites cheeses of extraordinary quality are produced, that legend has introduced in 1200 due to their presumed aphrodisiac qualities to interrupt the drastic fall in fertility.

From Asiago to Taleggio, provolone Valpadana, Grana Padano to Montasio (in co partnership with Lombardy, Emilia Romagna and Friuli Venezia Giulia) to the local Monte Veronese, a vast assortment of rigorously Pdo products, antique "Viagra" ante litteram that probably contributed to the fortune of the most famous of the Venetian lovers, monsieur Casanova.

The Venetian tragedies of Shakespeare, from Othello to the Merchant of Venice are full of food and libations that ooze the obscure aroma of intrigue and the perverse charm of death. But Veneto does not care for 'grandguignolesque' and the noir at the table, preferring simple recipes but of great personality. Salad based on red Treviso Radicchio or Castelfranco variegated Radicchio (that both enjoy the Pgi) is served with bacon, apples and ginger. Dishes accompanied by table wines never discounted, if Goldoni in the "La Locandiera" weaves their praise: "Long live Bacchus, long live love/both console us/ one passes through the throat/ the other goes from the eyes to the heart./ I drink the wine, then with my eyes.../ I do what you do". From Colli Trevigiani (one of the 8 Igt quality wines) to Recioto di Soave (the only regional Docg), from Bardolino to Colli Euganei, passing through another 23 enjoyable Doc wines.

Amongst the 52 protected products a special mention is due to Fagiolo di Lamon (Lamon bean), introduced into Europe at the beginning of the 1500s by the conquistadors of Latin America, and riso Vialone nano veronese, that before preparation is dried in the sun of the limpid Verona farmyards.