Wine-and-food itinerary

A wine-and-food excursions to discover the Venetian cooking tradition: you're going to taste the typical dishes and food of Venice.

The origin of the Venetian food tradition starts when the Veneti people settled in the lagoon, while fleeing from the barbarian hordes. The main food source was the sea: the fish was abundant and of various types (also from the lagoon), the coast offered wild birds and animals to haunt, in the islands grew several vegetables, whereas the exotic aromas of spices came from the East. Even today the peculiar features of the Venetian cooking are its variety and creativity, above all for fish.

Here is a list of the main dishes:

Pesse in saor: bonitos (or anchovies, plaices, soles or eels) fried or leaving marinated for some days in a sauce of onions and vinegar.

Boiled shellfish or crustaceans: “little polyps, eledones, “latti de sepa” (ink-fish eggs), “canoce” (squills) and “granseola” (big crabs) on a mirepoix of oil, garlic and parsley.

Venus-shells, clams, scallops and mussels: pan-fried molluscs.

Bovoetti: small land snails boiled and seasoned with garlic, oil and parsley. 

Baccalà mantecato (creamed dried salted cod): white cream obtained by the cream of boiled stockfish with garlic and oil. Very good with polenta.

Risi and Bisi: rice with peas, where the stock is obtained by the pods.

Risi e suca baruca: rice with cream of green pumpkin

Risotto de go: risotto prepared with a fish broth obtained by little fishes called go (ghiozzi, in Italian)

Bigoi in salsa: wholewheat flour-spaghetti seasoned with anchovies sauce

Bigoi co l'anara: spaghetti boiled in duck broth (the duck is usually used as second course), seasoned with the offals, first sauteed with butter and sage.

Pasta with cuttlefish ink: pasta (usually spaghetti) with a sauce made with cuttlefish meat and its ink black.

Pasta and beans: a classical dish of Venice and subject to different changes. It is a creamy soup with beans, very tasty and filling.

"Bisato" sull'ara: eel baked with bay laurel leaves.

Stewed “Bisato”: Stewed eel with tomato sauce.

Fried “Bisato”: only for the youngest exemplars (called “strings”).

Venetian Liver: minute steaks of liver cooked in a mirepoix of butter, oil, onion and sage with wine.

Roasted goose: a classic winter dish for the special occasions. The goose is first boiled and then baked.

Artichoke hearts:artichoke hears boiled and sauteed with garlic and parsley

Castraure: they are the first buds of the artichoke plant, which are deep fried.

Fiori de suca: deep fried zucchini's flowers, also filled with cheese or meat

Segoe in dolcegarbo: little bittersweet onions cooked in water, vinegar and sugar