Venice is a city in northeastern Italy and the capital of the Veneto region. The Veneto region includes 118 small islands that are separated by canals and linked by about 400 bridges.
The name ‘VENICE’ is derived from the ancient Veneti people who inhabited the region by the 10th century BCE. Venice has been known as the “Queen of the Adriatic“, “City of Water”, “City of Masks”, “City of Bridges”, “The Floating City” and “City of Canals”.
The Rialto Bridge is the oldest of the four bridges spanning the Grand Canal in Venice, connecting the sestieri districts of San Marco and San Polo.
Video link – https://youtu.be/hgcxccFUCTE
The Gondola is a traditional, flat-bottomed Venetian rowing boat, well suited to the conditions of the Venetian waters. It is similar to a narrower canoe propelled by a gondolier, who uses a rowing oar. Gondola had been the major means of transportation within Venice for centuries but in modern times they are mainly used for ferries across the Grand canal and for tourism purposes.
Cuisine in Veneto has a century-long history. It is significantly different from the cuisine of other states of North Italy despite sharing some commonalities. It may be divided into three main categories, based on geography: the coastal areas, the plains, and the mountains.
The most common dish is polenta, which is cooked in various ways within the local cuisines of Veneto. In Veneto, the corns are ground in much smaller fragments in comparison with the rest of Italy so, when cooked, it tastes like a pudding.
Communities along the coast of the Laguna Veneta mainly serve seafood dishes.
In the plains, it is very popular to serve grilled meat (often by a barbecue, and in a mix of pork, beef, and chicken meat) together with grilled polenta, potatoes, or vegetables. Other popular dishes include risotto, bigoli, fettuccini, ravioli and gnocchi.
Cuisine from the mountain areas is mainly made of pork or game meat, with polenta, as well as mushrooms or cheeses. The traditional dishes are Viennese apple strudel and Casunziei.
For my project, I had chosen Rialto Bridge and Gondola as my props to represent Venetian cuisine as it is the first picture that comes to our mind when we think about Venice. The dish I had presented is influenced by the coastal areas of Venice. For starch, I had used polenta and seafood as protein in my dish.