It s ideal for antipasto and main courses, and precious for its nutritional qualities. Look for the Veneto mark with the winged lion and the metal seal. Polenta Certainly the most traditional and simple of all meals in the Veneto region is the polenta, golden yellow, steaming hot or sliced and grilled, it s made with corn flower, salt and water, cooked for 45 min and then used instead of bread to accompany cheese, mushrooms, meat, salami, savory vegetables or what else your fancy suggests. Only Venezia uses traditionally wheat flower, and eat this white polenta with fish. Honey All over the countryside, on the Asiago Highland, in the Dolomiti mountains, and wherever there is a flourishing of wild flowers, but far from the motor traffic and too populated ways, you can see rows of beehives.
Honey is also extensively used instead of sugar to produce excellent fruit jams, or fine cakes.