The Veneto might have been happy to just be known for the easy drinkability of its wines with a great and diverse cuisine – but many of the wines are way better than this! The food features famous ingredients like radicchio and asparagus, the light olive oil from around Lake Garda, cheeses like Asiago and bases of rice and particularly polenta, to accompany braises and grilled meats, game birds and rabbit. Fresh and preserved fish (cod) are classics. Tiramisu originates here. Wines are headlined by a strong cast including the soft sparkler Prosecco, mouthfilling whites like Soave and Pinot Grigio and the reds include famous names like the bright, light (ish) Bardolino, Valpolicella and its variants, Ripasso and Amarone. Some dessert wines (eg Recioto di Soave or Valpolicella) can be thrilling. Distilling is an art form here.