Venetian cuisine - information about Venetian cuisine in Italy - pg2

Determinated tastes and elaborate dishes, but "poor" for a wet region from the sea and surrounded from high mountains; between first flat emerge risottos with vegetables ("rices and bisi", risotto with peas; risotto with trevisana), witn pork), risotto with peoci or to black of cuttle-fish, than liver to veneziana, turkey to pomegranate, cod to the vicentina, eel and a lot greedy sweets...all everything accompanied from some knownest and renowned wines of Italy: Recioto of Soave, Valpolicella, Bardolino and Bianco of Custoze. Here the the addresses of the ristaurants where to taste this wonderful cooking in other parts of Italy.