The Italian cuisine, rated one of the finest and most popular cuisines in the world, is an ever so tempting array of delights appreciated by both the simple and the refined palates. The richness of this cuisine, which, if truth be told, does not come down to the ever present and overwhelming range of pizzas, pasta and rice, for instance, derives from the wholesome ingredients used: olive oil and olives, tomatoes, garlic, herbs (basil in particular), eggplants and zucchini, potatoes and peppers, fish and seafood, as well as all sorts of meats.

Yet, the Italian cuisine is not a monotonous gastronomic landscape. There are, thus, significant regional differences which render the Venetian cuisine, for instance, highly distinct from the hearty Tuscan cuisine. At its turn, the Venetian cuisine has its local nuances, such that the typical produces one can sample in the Venetian Lagoon are, again, fairly distinct from the delights one can taste in Treviso and Vicenza.

Typical traditional products in Venice

Moleche

It’s no surprise to find out seafood and fish-based dishes are part of the cuisine of the Venetian Lagoon. Thus, one of the most typical dishes refers to moleche, a dish made of small fried crabs. This unpretentious dish can be accompanied by all sorts of dips and side dishes, including tomato sauce, potatoes or polenta.

Risotto nero

Risotto nero is a special type of risotto cooked with cuttlefish. The cuttlefish doesn’t only add consistency and delicious marine flavor to the rice, but color too. The ink of the cuttlefish darkens the rice adding a touch of uniqueness to the strange, and yet tasty risotto nerro, also referred to as risotto alla sepie.

Rixoto de go

Rixoto de go is yet another fantastic combination of rice and fish. This dish combines the gifts of the land with the gifts of the sea into a single plate, such that the rice borrows the marine flavors of the go, as the goby is called in Venetian, and the fish gains the delicate texture of the rice.

Fegato alla venesiana

Fegato alla venesiana is an invitation for meat lovers. The recipe is unique, and the plate combines the soft texture of liver with the strong and hearty flavor of fried onion.

Tiramisu

Veneto is the birthplace of tiramisu. It’s true this spongy and creamy cake was, in fact, invented in Treviso, but the proximity of this city of art to the Venetian Lagoon, as well as its popularity, recommend tiramisu as one of the most refined top deserts one can enchant their palate with.

Baicoli

While baicoli is not a desert proper, it remains one of the typical products of Venice and a temptation for people with an inquisitive sweet tooth. This dry biscuit can be consumed with coffee, or, why not, it can complement other creamy deserts (such as zabaione).

Wines in Venice

While Veneto is not necessarily the most celebrated wine region of Italy, tourists who travel to Venice do have a fine range of wines to sample, not to mention that most of the restaurants present their excellent wine lists which, most of the times, include worldwide reputed labels. Proseco, however, which is a dry sparkling white wine, is an excellent choice. It is one of the essential ingredients used in preparing the Bellini cocktails, which proves the versatility of this remarkable wine, often rivaling with the more prestigious Champagne.

Eating out in Venice

Venice is replete with eateries, from first-hand restaurants to cheap eateries where the food is not only tasty, but hearty too. The gastronomic horizon one can explore while in Venice is as large as it gets, since a wide choice of international cuisines is represented by the local restaurants.

However, in order to spend a fully Venetian vacation, aiming at sampling the local traditional cuisine should rule out the dishes tourists are already familiar with. Since, isn’t it, what would a holiday in Venice be without getting to know the secret corners of its splendid cuisine? All sorts of pizzerias, luxury restaurants or cafes well stocked with mounds of sandwiches cater for all sorts of clients, irrespective of tastes and pockets.

Antico Martini

Antico Martini has been part of the life of Venice since the early 18th century. The former Settecento cafe was, however, turned into a restaurant, one of the finest even in Venice, such that, at present, it is an excellent alternative for foreigners who want to explore the promises of the local Venetian cuisine. The prices are highly likely to keep budget travelers away, but the experience is worth making: fantastic plates and a set to remember, that is, nearby the city’s most prestigious opera houses: Teatro la Fenice, not to mention the interior atmosphere which keeps close to a classic and refined style decor.

Name:
Antico Martini
Address:
2007, Campo Teatro Fenice, 30124, Venice, Italy
Telephone:
0039 041 5224121
Fax:
0039 041 5289857
Email:
[email protected]
Website:
www.anticomartini.com

Bistrot de Venise

Located in the dreamlike San Marco, Bistrot de Venise is one of the most recommendable eating venues in Venice (the Michelin guide itself has given excellent reviews of this restaurant). The menu consists equally of Venetian and French specialties. The ingenuity of the cooks is reflected in the way the traditional, as well as the modern recipes are reinterpreted and turned into mouthwatering plates.

Bistrot de Venise is not just a mere restaurant. It is also a lively place where meetings, poetry readings and art exhibitions are often organized.

Name:
Bistrot de Venise
Address:
4685, Calle dei Fabbri, San Marco, 30124, Venice, Italy
Telephone:
0039 041 5236651
Fax:
0039 041 5202244
Email:
[email protected]
Website:
www.bistrotdevenise.com

Osteria alle Testiere

Osteria alle Testiere is a smaller eating venue in Venice, but the quality of the menu and of the service makes up for the lack of space. A superb array of Venetian dishes is featured in the menu, but the local delights are also complemented by an interesting choice of cheeses (the Venetian cuisine makes little room for cheeses in general), which adds up to the list of reasons for dining at Osteria alle Testiere. This restaurant is also famed for its delightful seafood dishes. The wine list is just as alluring.

Name:
Osteria alle Testiere
Address:
5801, Calle del Mondo Novo, Castello, 30122, Venice, Italy
Telephone:
0039 041 5227220
Email:
[email protected]
Website:
www.osterialletestiere.it

Ristorante Fiaschetteria Toscana

Despite its name, Ristorante Fiaschetteria Toscana has nothing to do with the Tuscan cuisine. Originally, this restaurant was, in fact, a Tuscan wine house which, in time, was turned into a tavern, alluring clients with both the wine list (exceptional, for that matter) and gastronomic treats. In 1983 however, the tavern was turned into a restaurant. The present family-run restaurant puts forward an incredibly whimsical menu which reinvents, so to speak, the traditional Venetian recipes: superb slices of cured meat with figs or melon, taglioni plates brightened by surprising zucchini flowers. The seafood is exceptionally good, coming down to an interesting formula which combines fried shrimp, octopus, squid and the like with the ever present vegetables of the Italian cuisine, like zucchini and artichokes.

Name:
Ristorante Fiaschetteria Toscana
Address:
5719, Salizada S. Giovanni Grisostomo, Cannaregio, Venice, Italy
Telephone:
0039 041 5285281
Fax:
0039 041 5285521
Email:
[email protected]
Website:
www.fiaschetteriatoscana.it
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