This region is known for pork and pork products, like the
Prociutto, speck, hams, sausages, and blood pudding. Polenta, gnocchi and
tortellini are their preferred starchy foods and they bake delicious dark bread, fragrant and crusty,
mostly made by the housewives. Near the Austrian border goulash, sauerkrauts, strudels
and other Teutonic specialties are part of their daily menu’: further South assorted boiled meats with the
ravanade sauce, made with horseradish and pears, vegetables, sausages made with beef and pork, potato
cakes, and the brezdel, a cake that marries well with the local wines.
Bardolino, valpolicella, soave, many
pinot, a large production of pinot
grigio, tocai, malvasia, and sparkling wines.