The flavors of the territory

Venice and the littoral are known for fish or meat dishes to be seasoned with spices once brought by ships from the Orient.

Among the best-known dishes are Venetian-style liver with onions or folpeti and granseola, octopus and crab with tasty flesh. For dishes more related to tradition are pesse in saor, fish fried and left to marinate, or bigoli with duck. Cavallino, the Island of Torcello, and the entire area provide a wide choice of restaurants, agritourisms, and the typical “baccari” taverns where these specialties can be enjoyed. Another good alternative, to immerse yourself in the city’s history, is a visit to the famous Rialto Market. Venetian cuisine is a meeting of flavors linked to the lagoon territory and the historical roots in which Venice was a trading port with intense exchange activities with the East. Local products, from fish to vegetables to spices, are the main ingredients of Venetian taste, a true delight for the palate.