Few, however, tell you what to eat. What dishes search for and ask for. What are the real Venetian specialities.
Therefore here we want to provide just this kind of suggestion, to fill that gap.
The list is by no means exhaustive (it would be really too long), we instead tried to choose those dishes that are not only local but also not too difficult to find.
- Alici marinate. Anchovies no matter what. Fresh and marinated in vinegar, oil, garlic, parsley and salt.
- Capesante gratinate. Scallops au gratin, baked in batter.
- Fiori di zucca. Zucchini flowers stuffed with ricotta.
- Folpetti. Boiled, fried or in pan, it is always of octopus we are speaking of.
- Schie con polenta. The “schie” are small shrimp of lagoon. The polenta should be white, but you can also accepts the yellow one.
- Sarde in saor. “Saor” is a condiment made from onion. Once all the fish could be made in saor, nowadays almost only sardines.
- Fondi di carciofo. Artichoke hearts. A delight must try.
- Bigoli in salsa. Big spaghetti with chopped anchovies. More than typical.
- Pasta e fagioli. Pasta and beans. Dish from the mainland but also beloved in Venice.
- Pasticcio di pesce. Fish pie. There is no fixed recipe. A creative cook …
- Risi e bisi. Ancient dish. The “bisi” are “peas”, “risi” is the “rice”. Recipe of the Doge.
- Risotto con bosega. The Bosega is a mullet from Northern Adriatic.
- Risotto di radicchio. Treviso radicchio strictly.
- Spaghetti con le canoce. The “canoce” are the mantis shrimp.
- Pasta alla busara. Pasta with scampi.
- Nero di seppia. Cuttlefish cooked in their ink, served with polenta exclusively white.
- Castradina sciavona. Mutton stew with cabbage. In November.
- Figà alla veneziana. Liver and (again and again) onions.
- Filetto di manzo alle erbe con salsa di Cabernet. Fillet with herb and Cabernet sauce. The Cabernet is highly regarded in the Veneto region (and beyond).
- Polpette. Meatballs. Eternal. Already in a Venetian recipe of the Middle Ages.
- Soppressa in tecia. Venetian typical salami in a pan with butter and onion.
- Baccalà. Codfish. “Mantecato” (creamed), “alla vicentina” (with milk and onions), stewed, fried … however you like.
- Branzino or Orata. Sea bass or bream, grilled or baked. Two fish inevitable in the markets of the lagoon.
- Calamari ripieni. Squid stuffed with themselves.
- Moeche fritte. Oscar. The “moeche” are the crabs caught during moulting (then without their shell).
- Fritto misto. Mixed fried. It is found everywhere. But not everyone knows how to do it right.
- Granseola alla veneziana. Delicious crustacean of colossal dimensions but with a delicate taste.
- Capeonghe. The “cappelonghe” (or “canolicchi”) are a shellfish. Can be found in many recipes. Never disappointed.
- Tiramisù. Believe it or not the tiramisu is a speciality of the Veneto region. Make sure it’s home made.
- Biscotti. Biscuits. Three names: “zaleti” (it means “yellow”, because they are made with corn flour), “buranei” (which according to the shape can be: “bussolà” if round, or “essi” if S-shaped), and “baicoli” (thin and light biscuits to dip in coffee or in eggnog)
- Fritoe (or “frittelle”). Pancakes of winter-carnival period . Can be simple or stuffed.
Then if you want to try to make by yourself these (or other) typical dishes, you can participate in our course of Venetian cuisine.