Meandering through Venice in the summer’s heat amazed by the beauty of it? Well, there is more. This historical city built on water carries within it an ancient gastronomy tradition: the sea and the land meet at the table, too, with inspiring results that contribute to making it one of the most enchanting cities on Earth.
Top 5 Venetian food specialties
Italy presents such a variety in its gastronomy that it’s impossible to condense it. This is – only partially – why travelling through the Bel Paese is so enriching: each dish shelters history, memories and stories. So if you are venturing to Venice don’t rush sightseeing and enjoy its cuisine, so intertwined with its personality. Once in Venice, then, what are the specialties you absolutely have to try? Swide has a list for you.
Before heading to our favorite restaurants, though, don’t forget to have an aperitivo, an Italian tradition you must honor. Did you know that an Italian delicious drink, Bellini, comes from Venice? Pair it with some delicious cicchetti (here find the history and where to taste the best ones).
After enjoying the aperitivo, here is a list of the traditional Venetian dishes you must try and where to sample them.
Sarde in saor
Sarde in saor is a typical dish made of fried sardines caramelized in onions, raisins, pinenuts and vinegar and then marinated in this sauce for over two days. It was a dish born because of the necessity of sailors to store fish in ships for a long time.
The extra tip: try this dish at Trattoria Corte Sconta, Castello 3886 | Calle del Pestrin dietro riva degli Schiavoni, Tel. 0039 - 0415227024
Fegato alla veneziana
This recipe actually traces back to Roman times, when veal liver was cooked with figs so to cover its strong bitter taste. Later on Venetians substituted onions to figs (and added a bit of white wine while cooking) to make it a tasty, traditional dish.
The extra tip: Taste this dish at Al Fontego dei Pescatori, Cannaregio 3726 | Calle Priuli o de la Raccheta, Tel. 0039 - 041 5200538
Polenta e schie
Polenta and schie – tiny gray shrimps to be found in the Venetian lagoon – is one of the most typical dishes of the city. The polenta, a common dish in Italy, in Veneto is made with white corn. Once considered food for “poor people”, polenta and schie is now officially considered a delicacy.
Seppie col nero
Cuttlefish in their ink are typical of Venetian cuisine, made with cuttlefish seasoned in their ink and cooked with garlic and white wine.
The extra tip: Try this dish at Al Vecio Canton, Castello 4738A, Tel. 0039 - 0415287143
Appreciate salted codfish can be hard: the strong taste can overwhelm the palate. But Venetian cuisine comes to help: the baccalà mantecato is a delicate and elegant recipe made so that the cod becomes a light soft cream to spread on warm bread (is cooked with garlic and parsley for a long time).
The extra tip: try it at Osteria alla Staffa, Dorsodure I Castello calle Ospedale, Tel. 0039 - 0415239160
Tagged with: #COOL RESTAURANT #ITALIAN FOOD
Swide will take you on a gustative journey of Italy’s regions through their typical dishes, one recipe at the thanks to La Cucina Italiana. This week we are headed to Tuscany, Central Italy, to teach you how to make pappa al pomodoro.
The origin of Piadina Romagnola, possibly one of the most characteristic Italian breads, told by possibly its biggest fan.