Regional appetizers Pasta, the Italien way
Rialto Bridge, Venice Band in St. Mark's Square, Venice
When you take a golf
holiday in Italy, the golf is
almost incidental. It’s the
culinary experiences, the
wines and the conviviality
that help to make it so
memorable. Then there’s the cuisine. Like everywhere in
Italy, this north-eastern part of the country is
renowned for its food. Meals are to linger over,
from lunch in a magnificent clubhouse after a
round of golf to savouring gourmet creations in a
fine-dining city restaurant.
That is probably more true of the Veneto region
than anywhere else. After all, it is Italy’s biggest
wine-producing area and is home to the likes of
sparkling favourite Prosecco, Soave white wine,
Bardolino rosé and reds such as Valpollicella and
Amarone.
Add beautiful scenery, glorious cities full of
stunning architecture and a liberal sprinkling of
grand Palladian villas – classical Romanesque
mansions by 16th century architect Andrea
Palladio that spawned a style copied across
Europe and America – and it’s easy to see how
Veneto has come up such a winning recipe.
Indeed, this beguiling region, stretching from the
Adriatic to Lake Garda and up to the craggy peaks
of the Dolomite mountains, is Italy’s most popular
with tourists.
Volume 4 • Issue 44
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