CSCA - Veneto
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| FEGATO ALLA VENEZIANA | show 🗑
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| CARPACCIO | show 🗑
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| SCAMPI | show 🗑
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| show | Salted cod dried on the rocks.
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| BACCALÀ MANTECATO | show 🗑
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| show | Air dried unsalted cod.
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| show | Best-known regional vegetable and gastronomic specialty of Treviso, from the chicory family.
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| show | Cooked curd, hard, cylindrical cows’ milk cheese that takes its name from a local river.
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| show | Cow’s milk cheese, nutty flavored. Two types: Pressato (fresh), made with whole milk, white in color; and Asiago d’Allevo (mature) made with part skim milk, yellowish is color.
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| show | Medium aged (3 to 4 months) cow's milk cheese with a hard, straw-colored rind and a pliable white interior. Sweetly milky, with a creamy texture and a mild sharpness.
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| show | Traditional cheese used to make frico (fried cheese). Cow’s milk cheese, mild, delicate and somewhat fruity with a hint of nuts. 3 stages: Fresco, aged + 2 months, Mezzano , aged 5 to 10 months, and Stravecchio aged + 10 months and used for grtating.
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| show | Rice and pea specialty.
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| SOFFRITO | show 🗑
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| show | Bean soup with pasta
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| SOAVE (DOCG) | show 🗑
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| BARDOLINO (DOCG) | show 🗑
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| VALPOLICELLA (DOC) | show 🗑
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| AMARONE | show 🗑
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| show | Cured uncooked aged ham from the province of Udine.
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| GULASCH | show 🗑
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| show | Italian strudel.
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| show | Spiral-shaped sweet pastry with nuts and candied fruit.
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| show | Aquavit distilled from “vinacce” (grape pomace) often aged or flavored with herbs.
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| SPECK | show 🗑
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| show | DOP apples.
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| KNÖDELN | show 🗑
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| ZELTEN | show 🗑
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