Traditional Venetian cooking is very simple and is mainly based on local products: fish from the lagoon as well as vegetables and game.
Although the ingredients are relatively few, Venetian cooking has still managed to create a large variety of dishes and flavours thanks to different cultural influences such as those from the East with their unique ingredients and flavours. This can be seen in the use of many different spices (pepper, cinnamon, cloves, nutmeg) and the incredible variety in the preparation of rice.
The necessity to conserve food for long sea journeys led to original dishes such as sardele in soar (pickled sardines), various types of sausages and salted dishes.
On the following pages you will find a list that is no way exhaustive of the main dishes you can order in typical Venetian bacari (pub-like bars), osteria (inns) and trattoria to appreciate the different tastes of this ancient cooking.
You can also try and cook these dishes yourself at home by following the recipes we will gradually be publishing on these pages.
BUON APPETITO !
translated by C.Cawthra
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