The purpose of Zhi·Shi is to recommend accurate, real and pure dietary content to you who really love to eat.

I eat naked, hope you like it.

The Veneto Region and Venice (Part 2) Inscribed in the picturesque countryside of the Veneto region, people have wild artichokes on their dining tables (Nude Eat Note: Artichoke, native to the Mediterranean coast), and some are famous for their beautiful feathers.

Chicken of Padua and olive oil that nourishes the Italian nation.

"Know·Food" launches a series of special topics on "Italy", with Italian cuisine as the theme, let's appreciate Italian cooking food, food culture and spiritual soul... In the picturesque pastoral green fields, wild asparagus, hops, artichokes and other wild herbs

Growing freely... The pastoral scenery of Veneto In the Veneto region outside Venice, there is a pastoral atmosphere of harmony, hard work and joy everywhere, and small and elegant cities are scattered among the green hills.

The classical luxurious manor villa built by the famous architect Palladio in the 16th century stands in the green fields of the countryside.

Goethe once praised this poetic and beautiful scenery. Looking around, the magnificent scenery is too beautiful to take in. This garden with a radius of several miles lies quietly at the foot of majestic mountains and steep cliffs.

Rows of grapevines are planted among the sorghum and corn in the fertile fields; grape branches and leaves hang from the lush trees, as if hanging in the air... Most of the ingredients for Artichoke Veneto come from agricultural collection, from Padova

) to Verona (Verona), people’s diet is mainly vegetables, and they also eat dried fish (note for naked food: for example, Vicenza milk stewed cod is a classic dried fish dish), but they rarely eat it

Fresh fish.

Local wild herbs such as wild asparagus, hops and artichokes are most popular at the market.

Artichokes are available in five different forms for picking.

The unripe greens, also known as canaries, can be dipped in olive oil with salt and pepper, or breaded and fried.

In order to promote better growth and development of the flower buds, the second main branch buds will be removed during the second picking, so it is called Castraure; these small flower buds picked in spring are cooked with garlic and oil, or wrapped in garlic.

Batter fried.

The third harvest is a truly ripe artichoke that can be cooked in a variety of ways.

After cutting off the top half, only the bottom part is eaten, which is usually boiled, grilled or fried.

The fifth picking refers to picking whole handfuls of purple thistle flowers in full bloom for viewing.

The most famous artichokes grown in the Veneto region are those produced on the island of Sant’Erasmo.

The real artichokes of Sant'Erasmo can only be bought in the market in the Rialto district, and can be eaten in a few good restaurants in Venice (note for naked eaters: basically these restaurants need to be booked in advance).

Boxes of real castrated artichokes bear the logo of the Artichoke Production and Marketing Cooperative of San Erasmo Island (Consorzio del Carciofo Violetto di S.Erasmo).

Artichokes are an important ingredient in the Veneto region, but unlike Venice, cooking methods and eating habits can vary even with the same ingredient.

For example, in the inland region of Veneto, Risi e Bisi (stewed rice with young peas and rice) is a well-known famous dish.

However, Venetians prefer seafood risotto in daily life. Only during the San Marco Spring Festival on April 25 every year, they will eat pea risotto and castrated artichokes.

Chicken of Padua The ingredients for risotto in other areas of Veneto are rich in variety, including pumpkin, asparagus, frog legs... and also eels and waterfowl produced in low-lying areas of swamps.

The most noteworthy one is Giacomo Dondi Dall’Orologio, a doctor and astronomer from the Marche region in the 14th century, who introduced Gallina Padowana from Poland.

This bird is kept in gardens and is famous for its beauty. It has long feathers, huge wattles and feathers in various colors such as black, white, silver and gold. It is very popular in the Marche region.

According to descriptions in ancient recipes, the cooking method of Padua chicken is to first stuff the herbs into the chicken belly, and then wrap the whole chicken in a cow or pig bladder to prevent the wrapped bladder from exploding when heated.

, a small opening will be opened on top to allow air to escape, and then simmered in boiling water.

(Naked Food Note: This cooking method is called bamboo tube method. The tube can be intestines or hollow bamboo tubes, mainly used for ventilation) Oil taster Regardless of the cuisine of Venice or Veneto, the most indispensable thing on the Italian table is

Olive oil, so we have to talk about Italian oil tasters.