Venetian Cuisine: The Most Iconic Dishes of the Serenissima

Venice is not only a dream city, made of canals, bridges, and historic palaces, but also a unique gastronomic destination. Venetian cuisine tells centuries of history, trade, and cultural encounters, creating dishes where the sea blends with Eastern spices and the flavors of the lagoon merge with those of the mainland. Let’s discover the most iconic dishes of the Serenissima.

Sarde in Saor

One of the most representative dishes of Venice, sarde in saor originated as a preservation method for sailors. The sardines are fried and then marinated with caramelized onions, vinegar, raisins, and pine nuts, creating a perfect balance between sweet and sour.

Baccalà Mantecato

A classic of Venetian cuisine, baccalà mantecato is a creamy delicacy made by whipping dried cod with extra virgin olive oil until it reaches a velvety texture. Served on polenta croutons or toasted bread, it is an unmissable treat.

Bigoli in Salsa

This simple yet flavorful pasta dish features bigoli, a thick and rough type of spaghetti, dressed with a sauce made of onions and anchovies. A humble traditional dish still served in Venetian bacari today.

Risotto al Nero di Seppia

Risotto al nero di seppia is a dish characterized by its dark color and intense seafood flavor. The squid ink is used to enhance the rice, giving it a unique depth of taste, perfect for lovers of marine flavors.

Fegato alla Veneziana

A land-based dish that reflects the influence of Venetian cuisine, fegato alla veneziana combines the strong taste of veal liver with the sweetness of stewed white onions, creating a harmonious contrast of flavors.

Moeche Fritte

A true delicacy of the lagoon, moeche are small crabs available only at certain times of the year, when they shed their shells and are soft. Fried in batter, they become an irresistible crispy treat.

Fritole Veneziane

To finish on a sweet note, fritole are the symbolic dessert of the Venice Carnival. These soft fritters, enriched with raisins and pine nuts, are often filled with custard or zabaglione, perfect for a delicious break between the city’s alleys and squares.