by Nathalie Atkinson

The winding streets of Treviso are dotted with little taverns outfitted with wooden stools, plaid tableclothes and small plates of simple bites called cicchetti. The Venetian take on finger food includes standards like breaded and flash-fried zucchini flowers or a dollop of dried salted cod that's been slowly emulsified with olive oil until it has the texture of clotted cream. At Toni al Spin, which sits close to the Sile river in the picturesque old town, the baccalà mantecato is served with nothing but a spoon.

Forty kilometres away in neighbouring Venice, Fiaschetteria Toscana, below the Rialto Bridge, flecks the fish paste with garlic and spreads it on slabs of charred polenta. These dishes focus on familiar ingredients that are prepared with patience. And the best way to enjoy them is with a glass of the local wine region's sparkling star, Prosecco.

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Source: http://www.theglobeandmail.com/