Vines flourish in the Veronese countryside as does just about everything else, from green, leafy vegetables such as chicory and radicchio rosso to peas, mushrooms, olives, apples, pears and figs -- the list is almost endless.

Veronese cooking is clearly influenced by that of of Venice on the Adriatic coast and even in this inland, most westerly outpost of the former Venetian Republic, seafood has its place on the menu, though freshwater trout from nearby Lake Garda is also a feature of local Veronese cooking.

Fish dishes in this area are traditionally simple and elegant rather than lavish and richly sauced. Bolder, richer sauces are reserved for local game birds, which are often served with polenta, a cornmeal prized throughout the Veneto region. Whether boiled, roasted, toasted or fried, the golden colored polenta is a versatile companion to seafood, meat or game -- even caviar!

Verona's own particular contribution to Italian cooking is gnocchi: small potato dumplings that are boiled and served, like pasta, with a sauce. Pandoro, a golden colored bread, is another local specialty that has gained widespread popularity.

Like its fine wines, la cucina Veronese will not disappoint.

Casa Vinicola Bertani, a leading source of fine Veronese wines and one of northeast Italy's most prestigious and influential wine producers, is located just a short distance from the historic city of Verona.