Regional cuisine

What to eat in Venice

10 typical dishes of Venice with cultural context, origin story and verified restaurants.

Regional cuisine

Venetian baccalà mantecato is a pale, velvety spread made by whipping stockfish with oil for a long time until it…

Bigoli in salsa is an essential and intense Venetian dish: long, thick, rough spaghetti capable of holding a soft…

Venetian-style liver is tender and glossy, blanketed by a generous layer of white onions stewed until sweet and…

Venetian fritters are soft golden balls of leavened dough, fried until light and fragrant. The inside is tender and…

A cone or plate filled with small treasures from the lagoon: shrimp, squid, seasonal moeche, and tiny fish coated in a…

Fried moeche are small crabs from the Venetian lagoon caught at the delicate moment of molting, when their shells…

Risi e bisi is a Venetian dish that sits halfway between a creamy soup and a soft risotto. The rice, wrapped in a…

Cuttlefish ink risotto appears with a deep, glossy black color, almost velvety, coating every grain of rice. The aroma…

Sarde in saor appear as golden fillets of fried sardine laid beneath a soft bed of stewed onions, glossy with vinegar…

Cuttlefish in ink with polenta is a dish with a deep, glossy color, almost velvety, where the mollusks are slowly…

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