Venetian Cuisine

A big part of my trip will be the cultural experience of each city’s unique cuisine. I’m excited to try things I’ve never seen before and get the full cultural experience of a European city.

Here are some traditional Venetian foods:

Baccala’ Mantecata

This is considered the most famous fish entree in Venice. It is cod from the northern seas; softened, dried, and salted and then prepared in olive oil, garlic, parsley, and creamed in a blender.

Sarde in Saor (Marinated Sardines)

This is an example of a traditional Venice dish. This is an antipasto of sardines or anchovies; with onions is a sweet and sour sauce with ‘pinoli’ or pine nuts.

Poleta

Originally known as ‘cucina povera’ (food of the poor)’, it is ironically now considered a gourmet dish. It is a golden pool of ground semolina cornmeal. Venetians typically eat poleta over pasta.

Risi e Bisi (Rice and Fresh Peas) 

This is one of the most famous and ancient regional specialties of Venice. This is a combination of soup and thick risotto made of fresh peas and risotto (rice) and cooked with chunks of pancetta (thick Italian bacon). Rice is a large part of Venetian cuisine, but is served differently than in other regions of Italy.  

Frittelle

This is the most famous sweet carnival treat in Venice. These sweet fried dumplings were sold on the streets of Venice since the Middle Ages. They can include raisins or crème patisserie.

Folpeti


Baby octopus boiled in the pot with a bay leaf and the juice of half a lemon.

Cuttlefish cooked in its ink and served with polenta


This is cuttle fish soup with its black ink. The dish is usually shocking to foreigners but it is considered one of the best dishes of the Venetian culture.

Tramezzini

Apparently these sandwiches are so special thanks to the typical humidity of Venice. It is a sandwich made with white bread without crust and filled with mayonnaise, the classical filling of tuna and eggs, prosciutto and mozzarella.

Spritz


The original recipe of this drink includes 1/3 wine, 1/3 bitter and 1/3 sparkling water. It is now served with Aperol or Campari.

Bellini

Half of the drink consists of white peach pulp and double the volume of Prosecco. It is the drink of the Venetians!

Moéche

This delicacy can only be enjoyed in the spring. During the season, the crabs of the lagoon loose their shells, and they are caught and cooked before their shells grow back. They are usually referred to “Venetian nuggets.”

Fegato alla veneziana


Sliced liver cooked with onions. This is a simple, yet classic Venetian dish.