Top 10 Traditional Dishes to Eat in Venice Italy
Lying along a life-rich lagoon not only makes for excellent farming conditions, but it also means you will be provided with excellent seafood options. For centuries, the maritime lifestyle along the Venetians coastline has influenced some of its popular dishes that have made its mark as authentically Venetian. From preservation techniques to refined delicacies, Venice currently offers the biggest variety of Italian cuisine compared to any other region. Let’s take a look which dishes you have to try when exploring the beautiful region!
- Sarde in Saor
- Risotto al nero di seppia
- Risi and Bisi
- Baccala Mantecato
- Fegato alla Venezia
- Bigoli Salsa
- Venetian Shrimps and Clams
- Fritole Venessiane
- Baicoli
- Pincia
Sarde in Saor
We could consider this dish similar to the famous Cape Pickled Fish dish in South Africa as it also uses preservative ingredients to add flavour. Sarde in Saor was created by the Venetian Sailors during the Middle Ages to keep their fish edible and not to waste it over the long periods of time they were away at sea. This dish comprises of sardine fillets marinated in vinegar, raison, onions, pine nuts and raisins. Its taste is described as briny, salty and at the same time very sweet. It’s one of the region’s most unique dishes and defiantly different from the regular pasta-based dishes served in Italy.
Venetian Risottos
Nero di Seppia
This dish might not look appetising at first glance, but it is undoubtedly unique with ingredients found off the Venetian coastline. Rice is one of the staple foods grown along the lagoon and feature in an array of dishes. These risottos can be served with a black squid ink, shrimp, calamari or tripe, it’s known as risotto al nero di seppia. Definitely a dish for the adventurous.
Risi and Bisi
The other famous risotto is the Risi and Bisi, and was a popular serving to the Doge of Venice –ruler of Venice- from the peasants. Served in a pea-shell broth, this dish contains onions, butter, parsley and pancetta.
Baccala Mantecato
More of a snack, this popular fish dip or paste is made from creamed dried cod and then finally blended in a smooth mousse. The cream is served in a wide variety with different herbs and spices. It’s best served with some freshly baked Italian bread. Yum!
Fegato alla venezia
A popular main dish that serves calf livers on a bed of polenta that is accompanied by caramelized onions. It’s said that this dish can convert anyone who claims they don’t like eating livers to a liver lover!
Bigoli Salsa
Made from bigoli (a type of Spaghetti), onions and anchovies this simple seafood dish is a real treat when made right. What makes it special is the bigolio being made in a spicy salsa to add a depth of flavour to the savoury sauce of the cooked anchovies.
Venetian shrimps and clams
You can indulge in delectable Venetian shell fish during the summer season only, which is between May until the end of August. These dishes are a delight and served in authentic Venetian style. The shrimps also known as Scampi taste slightly sweeter than other species as they are fed from the unique eco-system of the surrounding lagoon.
The clams, also known as Caparossoi a scota deo literally means hot fingers Clams. This is because they are served cooked in lemon and pepper.
Fritole Venessiane
A true delight for those with a sweet tooth. Usually served during the Easter holidays, these Carnival Festival treats are deep fried dough balls, filled with cream or custard and covered in fruit and sugar. There’s even some served with an alcoholic custard.
Baicoli
These biscuits were made for the sailors who would spend many months at sea. They were delicious and could easily be rationed during their voyage. Baicoli means ship biscuits and to bake them is a long process. They became famous with the Venetian aristocracy who loved to dip them in wine and cream.
Pincia
Made from custard, this unique Venetian bread pudding is offered a wide variety of servings around Venice. What makes the Pincia unique is that besides being made from local produce, it also contains spices that were imported from the Far East laying testament to its rich maritime history with Asia and early trade. While Marco Polo’s travels have inspired this dessert, locals love it and is a great way to taste some of that Venetian history.
Are you ready for a taste of Venice?