Veneto, between wines and flavours

Veneto, located in northern Italy, is a decidedly heterogeneous territory and capable of satisfying the tastes of even the most demanding tourists. It offers evocative landscapes that very often refer to the rural culture inextricably linked to wine and to the many local gastronomic traditions. Starting from the coastal side overlooking the Adriatic, to the east, we find the city of Venice, then the plain that goes back to the extinct volcanoes of the Euganean Hills and the Berici Hills, to reach the north, along the cool banks of the Garda, to the Belluno Dolomites and the Alps. In this wide and diverse context that overall extends along the 210 kilometres from the Austrian border to the mouth of the Po river to the south and along the 195 km that separate Lake Garda to the east from the Tagliamento river to the west, we find the most famous and well-known Italian wine denominations. The hills that originate the Soave, recognised by the FAO as Global Agricultural Heritage, and the Prosecco hills of Conegliano and Valdobbiadene, since July 2019 Unesco World Heritage, with Cartizze at the peak of quality.

There are about 20 Wine Roads that wind through the territory attracting thousands of visitors every year. According to regional legislation, they can concern both wines and typical regional products. A list of the Wine Roads and Flavours appears on the Region's useful and up-to-date institutional web page, which gives a good idea of the rich indigenous heritage: Prosecco and Wines of the Conegliano-Valdobbiadene Hills, Colli Euganei, Colli Berici, Recioto and Gambellara DOC, Arcole, Soave, Lessini Durello, Valpolicella, Vialone Nano Veronese PGI Rice, Radicchio di Treviso and Variegato di Castelfranco, Cheeses and Flavours of the Belluno Dolomites, White Asparagus of Cimadolmo PGI, PGI Chestnuts and Flavours of the Treviso Hills, Montello and Colli Asolani, Torcolato and Wines of Breganze, Stradon del Vin Friularo, White Wine of Custoza, Terra dei Forti, Piave and DOC Lison-Pramaggiore.

Veneto's wine history began with the Etruscans, and then flourished under the Republic of Venice, reaching its maximum development in the 16th century. Among the best known wines, in addition to Prosecco in its various nuances, we have Soave, based on Garganega grapes, and perfect with a typical dish such as Sarde in saor; Breganze Vespaiolo, excellent with Vicenza Cod; many sweet wines such as Breganze Torcolato, Recioto della Valpolicella, Recioto di Soave, Gambellara Classico Vin Santo and Colli Euganei Fior d 'Arancio Spumante to combine with local desserts and Pandoro di Verona. Great red wines are better known, for example Valpolicella Superiore orAmarone della Valpolicella, with their typical hints of berries, black cherry, cherry, plum, spices and chocolate and thanks to their robustness, they can accompany well-structured meat dishes. Equally pleasant are the Colli Berici Tai Rosso, from the native Tai vine.

Le Donne del Vino del Veneto are not only producers, but representatives of the entire wine chain, therefore sommeliers, restaurateurs, wine chefs, journalists and representatives of categories related to the world of wine. They have opened new roads to sustainable tourism capable of enhancing the territory also through the enhancement of wine and food combinations. Today, wine cellars, especially those led by women, do not present themselves exclusively as production sites, but as ideal places to encourage the dissemination of food and wine culture in an experiential key through direct interaction with the territory, guided tastings, respect for the ecosystem and recovery of tradition, among many other virtuous actions. Here they propose a recipe capable of enclosing creativity and food and wine versatility. Risotto with Porcini, goose breast and robiola combined with a young classic Valpolicella from the province of Verona. This wine is obtained from the vinification of native Corvina and/or Corvinone, Molinara and Rondinella grapes. It has a ruby-red colour and an intense aroma, the flavour is full and spicy. It gives hints of bitter almond and marasca and is blessed with a good softness.

Here is the recipe for Risotto with Porcini mushrooms, goose breast and robiola, procedure and ingredients (for 4 people):

Vialone Nano rice 240g, goose breast 7 slices, Porcini del Cadore mushrooms 2 units, Grana Padano PDO cheese 2 tablespoons, butter to taste, Evo oil to taste, salt to taste, chopped parsley to taste, vegetable broth to taste and Robiola 200g.

Clean and sauté the mushrooms. In a saucepan, toast the rice with a knob of butter and two tablespoons of oil, add the goose breast and sprinkle with the vegetable broth, and incorporate the sautéed mushrooms. Cook by stirring for about ten minutes and, if necessary, add the broth. When the risotto is al dente, add another knob of butter, a few tablespoons of oil and two tablespoons of Grana Padano PDO. Taste and add salt as required. Serve hot with a Robiola in the centre of the dish.

Pair the Valpolicella served in a large wine glass. Cheers!