The Veneto is witty, even in its language. Venezia has shaped the mercantile spirit of this region for centuries, accustoming the inhabitants to moving between the traditional and the modern, between the jealous conservation of antique roots and the intelligent use of the exotic, of that which is from other lands and other climates.

The gastronomic repertoire is varied and talented, features that characterize even the simplest seeming of its products. Risotti, vegetable or bean soups, steaming polenta, gnocchi (potato dumplings) and flavorful "bigoli" do the honors in the first course category. Many main courses feature fish such as "sardelle" (sardines),capesante (scallops), grancevole (spider crabs), eel, cuttlefish, chowders and the famous "baccalà Vicentina".

Meats are prepared very simply and these dishes are comprised of both game and barnyard animals, not to mention fancy traditional dishes such as the historical pastizada de caval veronese.

There are numerous typical sweets, often of peasant origin and of a strictly local character, but a few, like the pandoro veronese and the Bussolà Vicentino have gained fame beyond the boundaries of the region, as have the generous wines from this land rich so in vineyards.