The traditional Venetian cuisine is really basic. Local products are mainly crustaceans and fish lagoons, fresh vegetables from neighboring islands and the local livestock meat. Most dishes are made with fresh ingredients and flavors, the result of the links between Venice and the East, which is revealed through the spices that you will taste in Venetian dishes.
You will see every day in the market a variety of vegetables, especially artichokes, pumpkins, radicchio (cabbage) and mushrooms in season. There are other basic dishes on a table as Venetian polenta with cornmeal, risotto with a variety of vegetables shrimp and mushrooms.
Crustaceans – shrimp, clams, crabs, mussels, squid, cuttlefish (‘seppie’) and octopi – are local favorites, as well as other kinds of fish like branzino (bar) or orata (sea bream ). If you try to go to market of fish, you will be impressed by the variety of fish.
Traditional dishes to taste absolutely
The most common traditional dishes in Venice local restaurants are:
1- Baccala mantecato – dry foam and salt cod, soaked in water, then mixed with oil until the consistency of the flesh of tuna, served on a non-spicy polenta layer. As starter, it can be served on a crostini (toasted bread) or a small rectangle of grilled polenta.
2- Bigoli in salsa – the bigoli, whole wheat pasta traditional Veneto, are longer and fatter spaghetti. This dish is served with a unique sauce with anchovies and onions.
3- Sarde in saor – layers fried sardines and pickled onions, pine nuts and raisins that give this dish a sweet and sour taste. You can also find this recipe ‘saor’ with shrimp instead of sardines.
4- Spaghetti con vongole – small local clams sautéed in white wine with garlic and parsley, mixed with spaghetti.
5- Seppia nero – cuttlefish cooked in a sauce made from black ink of the cuttlefish. Accompanied with spaghetti or polenta. Although flat seem is not appetizing, it’s delicious. It’s really a dish to taste.
6- Fritto misto – lightly fried mixture of sardines, shrimp, calamari and St. Jacques shells passed in the flour and seasoned salt. Once, street vendors were selling fritto misto in a cone, like British fish and chips .
7- Fegato alla Veneziana – Veal liver cut into pieces, fried with onions, oil and butter, served on polenta. Fegato is the preferred meat dish in Venice.
8- Pesce al forno o alla piastra (Branzino gold Orata) – grilled or baked, the sea bream is often served with roasted potatoes, tomatoes and capers.
9- Risi e bisi – rice with fried bacon and peas, onions, chopped parsley and cheese, almost like a risotto. This is a traditional dish of spring.
10- Tiramisu – the favorite local dessert of Venice. Layers of biscuits slathered spoon of coffee and mascarpone.
The 5 Best Restaurants in Genève:
1- Ai Gondolieri
2- La Porta d’Acqua
3- Osteria Al Ponte
4- Vecchia Favorita – Verde Ouro Brasil
5- Al Graspo de Ua Restaurant Lounge