Traditional Venice Food
Cuisine is an integral part of any local culture, and no trip to Venice is complete without tasting the traditional Venice food. This directory offers information about the traditional dishes and drinks available in Venice to help visitors better understand the local food culture and make an informed decision when trying them.
- Antipasto: includes cured meats, olives, roasted garlic, pepperoncini, mushrooms, anchovies, artichoke hearts, various cheeses and peperoni.
- Asiago Cheese: an Italian cow's milk cheese.
- Moeche: small green species crabs (Carcinus maenas), fried in an egg-and-Parmesan batter.
- Mortadella: a large Italian sausage made of finely hashed/ground heat-cured pork sausage.
- Sardines in Saor: fried sardines, dipped in partially fried onion in the same oil in which they are fried sardines.
- Pasta e Fagioli: bean soup with noodles (typically long pasta rough).
- Cappon Magro: salad of seafood and vegetables over hard tack arranged into a decorative pyramid and dressed with a rich sauce.
- Baccalà: cod creamed with olive oil.
- Bigoli: an extruded pasta in the form of a long and thick tube.
- Fegato alla Veneziana: a high-class Venetian plate of liver, served with onions.
- Fritto misto: mixed fried vegetables.
- Gnocchi: dumplings made with semolina, cheese, butter and nutmeg.
- Polenta: made with ground yellow or white cornmeal (ground maize).
- Risotto: an Italian dish of rice cooked in broth to a creamy consistency.
- Risotto de Go: rice prepared with goby (of the Gobius ophiocephalus species).
- Tagliata alla Veneziana: a tuna steak, prepared delicately, slightly cooked.
- Baicoli: an Italian biscuit, originating in Venice.
- Crema Fritta alla Veneziana: deep-fried, breaded pastry cream-golden, typically diamond-shaped and served at Christmas or during Carnevale.
- Fritoles: round, yeast-risen fried pastries.
- Galani: a traditional sweet crispy pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar.
- Tiramisu: a cake made of biscuits dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa.
- Torrone: a traditional confectionary made with sugar and/or honey, roasted nuts, and sometimes chopped candied fruit.
- Zaeti: Venice biscuits made from yellow corn flour, plain flour, butter, sugar.
- Panini (sandwich): made from a small roll or loaf of bread, typically a ciabatta or a rosetta.
- Gelato: Italian ice-cream made from milk, cream, various sugars, flavoring including fruit and nut purees.
- Pizza: an oven-baked, flat, disc-shaped bread topped with a tomato sauce, cheese (usually mozzarella) and various toppings.
- Caffè latte: a coffee drink made with espresso and steamed milk.
- Lemon Soda: a lemon-flavored, carbonated drink, typically made from lemons, water and sugar.
- Amarone: a typically rich Italian dry red wine.
- Bardolino: an Italian red wine produced in the province of Verona to the east of Lake Garda.
- Bellini: a long drink cocktail that originated in Venice.
- Bianco di Custoza: one of the best wines of the region, it is cultivated in the Soave region near lake Garda.
- Limoncello: an Italian lemon liqueur mainly produced in Southern Italy.
- Prosecco: a popular sparkling wine, which is often secco, which is dry, or amabile, which gives it a relatively sweet taste.
- Soave: a dry white wine from the Veneto region in northeast Italy.
- Spritz: a wine-based cocktail commonly served as an aperitif in northern Italy, especially in the Veneto region and surrounding areas.
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