Teleterroni

Home to both the masques and mystery of Venice and the star-crossed lovers of Verona, Veneto has captured the imagination of artists and romantics for centuries. This region is flanked on one side by the Dolomites and on the other by the Adriatic. The result is a territory whose cuisine is shaped by a history of both farming and fishing. It is also one of the few Italian regions where polenta rather than pasta is a staple.

This month’s primo is said to originate in Originally from Cortina d’Ampezzo, a town of the North-Eastern Dolomites where farmers combined beetroot-filled pasta with poppy seeds, butter and Parmigiano to create a vibrant and warming dish with interesting contrasting textures between the softness of the pasta and the crunchy poppy seeds.

The secondo, Baccalà alla Vicentina con Polenta, showcases polenta as well as salted Cod. This dish dates back from 1432 when Querina, a merchant ship captained by Venetian aristocrat Pietro Querini was shipwrecked off the coast of Norway. In search of food, the crew met a group of local women hanging their salted Cod to dry and learnt the technique. They brought the skill home to Veneto with them where inlanders who abstained from meat for religious reasons but could not afford fresh fish found the dried alternative a perfect substitute.

Try these dishes for yourself at Terroni locations this month.

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