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Bonomi
The Bonomi family baking tradition dates back to the middle of the 19th century, in the village of Velo, where the first bakery was opened to produce bread for the inhabitants of the Verona mountains. Over the years, the passion for cakes and biscuits increased, and Umberto Bonomi modernized the business in 1950. Dario Bonomi established the current headquarters located in Roverè Veronese, together with his brothers, at the beginning of the 1970s. In recent times the company has become a modern business and the leading world producer of savioardi, all the while remaining true to their baking traditions.
Veneto
Considered one of the great destinations of the world, Venice so dominates this region that it's easy to forget what lies beyond this beautiful and romantic city. The region covers a stretch of land between the Alps, the Dolomites, and the Gulf of Venice; a tiny piece of it touches Austria. Veneto has a remarkable variety of terrain, which contributes to the complexity of this region's cuisine. Venetian cooking is a combination of the bounty of the sea and mainland, as well as the influence of the East. Venice is the birthplace of polenta. Plain, grilled, or fried, it is an everpresent accompaniment to meat, fish, or game. The Venetians also popularized rice and created a host of risottos made with almost everything the countryside has to offer. Two varieties of rice are deemed by Venetian cooks to make the best risotto: Vialone Nano and Carnaroli. There's no tradition of pasta in Venice, save pasta e fagioli, a thick pasta and bean soup originally made with speckled beans from Lamon. Treviso is famous for its radicchio rosso, delicate, slightly bitter red chicory, as well as for its Asiago cheese, which the region has been producing for over 1,000 years. Fish is another Venetian staple, and the selection of seafood culled from the Adriatic is astonishing. Dolci are mostly simple cookies, typically eaten with a glass of white wine. Around the holidays, Venetians might be tempted by something a touch richer, such as Perbellini Ernesto's delicious golden breads Ofella d'Oro and Pandoro. Created in Treviso, heavenly Tiramisu is the region's most recent claim to fame.
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