As I stepped into the city of Venice, I couldn’t help but feel a sense of excitement and curiosity. With its canals, ornate bridges, and stunning St. Mark’s Square, this ancient city is a feast for the eyes. But what about the taste buds? As a food enthusiast, I was eager to explore the culinary delights that Venice has to offer.
From traditional Venetian dishes like bigoli in sauce to seafood delicacies like sardines in saor, the options were endless. And the best part? Each dish is steeped in history and tradition, making every bite a journey through time.
In this article, we’ll embark on a culinary adventure through Venice, exploring the top 10 dishes you must try when visiting this gastronomic gem. We’ll also uncover some of the city’s hidden gems, including cheap restaurants, typical venues, and street food hotspots.
1. Creamed Cod: A New Twist on an Old Favorite
Our first stop is a traditional Venetian dish that’s both familiar and comforting: creamated cod. This creamy appetizer or snack is made by cooking the fish in milk, then serving it with toasted bread or polenta. It’s surprisingly delicious and a great introduction to the city’s culinary scene.
Creamated cod has been a staple of Venetian cuisine for centuries, dating back to the 12th century when it was served as a main course. Over time, its popularity waned, but in recent years, chefs have revived the dish by adding new twists and flavors. Today, creamated cod is enjoyed throughout Italy, with many regional variations emerging.
2. Rice and Peas: A Simple yet Elegant Dish
Next up is a classic Venetian dish that’s easy to make and packed with flavor: risi e bisi (rice and peas). This simple yet elegant combination of ingredients has been perfected over the centuries, making it a staple of Venetian cuisine.
Risotto alla veneziana, as it’s known locally, is made by cooking Arborio rice in broth, then adding fresh peas and Parmesan cheese. The resulting dish is creamy, flavorful, and utterly satisfying. Whether served as a main course or side dish, risi e bisi is a timeless classic that never goes out of style.
3. Venetian Liver: A Taste of Tradition
For our third dish, we head to the heart of Venice’s culinary tradition with Venetian liver. This hearty meat course is made with veal liver, cooked in butter and served with sweet onions. It’s a classic combination that’s sure to satisfy even the most discerning palate.
Venetian liver has been enjoyed for centuries, dating back to the 14th century when it was served as a main course at Venetian banquets. Over time, its popularity waned, but in recent years, chefs have revived the dish by adding new flavors and ingredients.
4. Fritole: A Sweet Treat from the Carnival
No conversation about Venetian cuisine would be complete without mentioning fritole, the traditional dessert of the carnival season. These crispy fried dough balls are flavored with pine nuts and raisins, making them a sweet treat that’s hard to resist.
Fritole have been a staple of Venetian cuisine since the 16th century when they were served as a snack during the Carnival celebrations. Today, they’re enjoyed throughout Italy, often paired with wine or coffee. Whether you enjoy them plain or topped with powdered sugar, fritole are an unforgettable treat.
5. Polenta and Schie: A Perfect Pairing
In this next dish, we see how two staple ingredients come together in perfect harmony: polenta and schie (small gray lagoon shrimp). This combination of flavors and textures is both familiar and exciting, making it a must-try for any food enthusiast.
Polenta has been a staple of Venetian cuisine since the 10th century when it was served as a side dish to accompany meat courses. Schie, on the other hand, are small gray lagoon shrimp that are prized for their delicate flavor and tender texture. When paired together, they create a match made in heaven.
6. Castradine: A Dish with 400 Years of History
For our sixth dish, we delve into the rich history of castradine, an ancient traditional soup made with mutton meat, cabbage, and onion. This flavorful and comforting dish has been enjoyed by Venetians for centuries, making it a true culinary gem.
Castradine dates back to the 16th century when it was served as a main course at Venetian banquets. Over time, its popularity waned, but in recent years, chefs have revived the dish by adding new flavors and ingredients. Today, castradine is enjoyed throughout Italy, often paired with bread or polenta.
7. Bigoli in Sauce: A Hearty First Course
Next up is a classic first course that’s both comforting and satisfying: bigoli in sauce (bigoli with onion and sardine sauce). This hearty dish has been enjoyed by Venetians for generations, making it a staple of the city’s culinary scene.
Bigoli in sauce is made by cooking bigoli pasta in broth, then serving it with sautéed onions and anchovies. The resulting dish is both comforting and flavorful, making it a perfect introduction to the city’s culinary scene.
- Featuring 120 new destinations, this best-selling inspirational travel guide reveals 500 celebrated...
- Completely revised and updated for its 10th anniversary
- Compiled from the favorite trips of National Geographic's legendary travel writers, this fully...
8. Sardines in Saor: A Taste of Tradition
Our eighth dish takes us to the heart of Venetian seafood tradition with sardines in saor (sardines marinated in onion and vinegar). This simple yet delicious combination of ingredients is both familiar and exciting, making it a must-try for any food enthusiast.
Sardines have been a staple of Venetian cuisine since the 12th century when they were served as a main course. Saor, on the other hand, is a traditional marinade made with onions, vinegar, and spices. When paired together, sardines in saor create a match made in heaven.
9. Zaeti, Baicoli, and Bussolai: A Trio of Venetian Treats
In this next section, we explore three traditional Venetian treats that are sure to satisfy your sweet tooth: zaeti, baicoli, and bussolai (yellow biscuits). These tasty morsels are perfect for snacking or dessert, making them a must-try for any visitor to Venice.
Zaeti, baicoli, and bussolai have been enjoyed throughout Italy since the 16th century when they were served as sweet treats during the Carnival celebrations. Today, these biscuits are enjoyed throughout the country, often paired with coffee or wine.
10. Moeche, Masanete, and Spider Crab: A Feast Fit for Kings
Finally, we come to the pièce de résistance of our culinary journey through Venice: moeche, masanete, and spider crab** (a trio of lagoon delicacies). These fresh seafood delights are both delicious and exotic, making them a true feast fit for kings.
Moeche are small fish from the Venetian lagoon that are prized for their delicate flavor and tender texture. Masanete, on the other hand, are large mussels harvested from the same waters. Spider crab, also known as queen crab, is a delicacy in Venice, with its succulent flesh and sweet flavor.
Where to Eat in Venice: Cheap Restaurants, Typical Venues, and Street Food Hotspots
While exploring the culinary scene in Venice, it’s essential to know where to eat. From cheap restaurants to typical venues and street food hotspots, we’ve uncovered some of the city’s best-kept secrets.
Here are our top picks for dining in Venice:
- Slave Wine Shop: This legendary bacaro is a must-visit for any food enthusiast. With over 60 different cicchetti options to choose from, you’re sure to find something that suits your taste.
- Pan e Ogio Tavern: Located on the ground floor of a fascinating building, this low-budget tavern serves up delicious tortelli and risotto with white asparagus.
- Trattoria al Fondo: This cozy trattoria offers traditional Venetian cuisine made with homemade pasta. Try their speciality stewed cod with polenta for a taste of authentic Venice.
Tips for Eating in Venice
When dining in Venice, it’s essential to know some basic tips and tricks to make the most of your culinary adventure.
Here are our top tips:
- Try cicchetti: Cicchetti are small snacks that are served at bacari (bars) throughout Venice. They’re a great way to sample local flavors without committing to a full meal.
- Eat like a local: Venetians love their seafood, so be sure to try some fresh catches of the day. Don’t be afraid to ask for recommendations or ask your server for advice.
- Don’t miss the dessert: Venetian desserts are legendary, with fritole and bussolai being two must-try treats.
Conclusion
Eating in Venice is a culinary adventure that will leave you wanting more. From traditional dishes like creamated cod and risi e bisi to fresh seafood delicacies like moeche, masanete, and spider crab, there’s something for everyone in this gastronomic gem.
Whether you’re a foodie or just looking for some local flavors, Venice has something to offer. So come and indulge in the culinary delights of this beautiful city – your taste buds will thank you!
Bonus Tips
Here are some additional tips to make your dining experience even better:
- Reserve ahead: Some popular restaurants can get busy quickly, so be sure to reserve ahead of time to avoid disappointment.
- Try a wine pairing: Venetian wines are known for their rich flavors and aromas. Don’t be afraid to try a local white or red wine to pair with your meal.
- Don’t forget the coffee: Coffee is an integral part of Venetian culture, so be sure to stop by a local café for a shot of espresso or cappuccino after dinner.
We hope you enjoyed this culinary journey through Venice!
