Giulia in northeastern Italy, is home to Venice, one of the top destinations world. "You should not really lose a lot of other attractions in the region. While this country of mostly white wine, we have many local specialties, try red wine.
Maybe you want (sliced raw beef dressed) with carpaccio of departure must be created in Venice at Harry's Bar is a matching wine Brunello di Montalcino DOCG and Chiani Classico DOCG Tuscany, DolcettoPiedmont, and the local Valpolicella DOC. If the choice of the wine, make sure you have a product such as the quality is very different.
World Cuisine
Coad Sopa (soup back rest) made with white wine and parmesan cheese. It takes time to prepare, but for many it is a meal. You could substitute chicken for the pigeons, but the recommended wine pairings will change. Suggested wine pairings for the back are Boca DOC, if you find it, the expensive Fara DOC, Nebbiolo andAlba d ', all of Piedmont.
Another specialty of the Veneto Torresani all Perverada dove (pigeon spit in a liver sausage and herb sauce) Try this with polenta and serve with a local wine, Amarone della Valpolicella DOC Recioto.
The residents of Venice would prefer rice noodles. Risi e bisi (rice with peas) is a classic dish. Add some 'ham and parmesan cheese and a pair with the local DOC Bardolino and Valpolicella or Bardolino Superiore DOCG.
Another good dish is riceRisotto Primavera (Spring vegetable risotto), with vegetables, chicken broth, butter and Parmesan. Enjoy this recipe with a Valpolicella and Soave Classico, also from the Veneto.
Our last dish is the famous Beef Liver alla Veneziana (calf's liver with onions), which must be made relatively easily and quickly. Enjoy this classic with a Bardolino (which I would go to the Superior) or better yet, a Brunello di Montalcino in Tuscany.
I love Italian regional cuisine - Venetian cuisine paired with red wine
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