Destinations include Cortina d'Ampezzo, Venice, and Verona.

Drawing on the maritime glory of the great Venetian Empire, much of northeastern Italian cuisine involves the combination of excellent seafood with spices and herbs coming from as far away as the Middle East.

Some typical dishes are:

* Risi e bisi: Risotto made with rice, fresh peas, and bacon.
* Polenta: Made from maize, it is served with tomato sauce, pork meat, and sausages.
* Sarde in saor: A traditional Venetian dish of Jewish origin consisting of sardines in a sweet and sour marinade.
* Tiramisu: The famous dessert is made with lady fingers, espresso, and mascarpone.
* Risotto alle seppie: Cuttlefish in risotto.

Some typical wines are:

* Tocai/Ribola Gialla: Dry white wines that pair with seafood.
* Prosecco: Lightly sparkled wine from the Veneto.
* Amarone/Valpolicella: Dry red wines from near Verona.
* Chardonnay: A unique version of this classic grape varietal produced in northern Italy's mountains.
* Pinot Bianco: Northern Italy's version of Pinot Blanc.
* Riesling/Müller-Thurgau/Traminer: Dry to demi-sec white wines.
* Pinot Nero: Northern Italy's version of Pinot Noir.