The 14 best culinary specialities of Venice

When it’s time to eat in Venice, diners are never slow to sit down at the table. No wonder the smell of fish and fresh produce makes hungry diners languish for hours. It is no secret that Italians and their ovens go hand in hand from Venice to the Po Valley and the rest of Italy. But do we really know the typical dishes of Venice?

Venetian specialities often include fish and seafood, caught early in the morning in the city’s canals or in the lagoon. The local cuisine thus adds its own iodised touch to the great national dishes, such as fresh pasta or risotto.

While the locals cherish their culinary traditions above all else, Venetian chefs don’t hesitate to innovate to keep your taste buds tingling. New restaurants are also springing up to satisfy gourmets with dietary restrictions. A stay in Venice will give you the opportunity to broaden your horizons in terms of Italian gastronomy, and to sample the city’s many specialities with your fork in a restaurant, wine bar, etc.

What to eat in Venice Our selection of 14 Venetian specialities

Venetian gastronomy lives in the shadow of its cultural heritage. However, its culinary richness deserves as much attention as its monuments. A few days in Venice will be enough to sample a wide range of sweet and savoury dishes of Italian cuisine. And, above all, to taste the seafood fresh from the lagoon and bought directly at the morning auction! Indeed, the local cuisine owes its reputation to the way in which the chefs sublimate the products of the waters of Venice.

1. Cicchetti

In a country where the aperitif is king, it is impossible not to mention Cicchetti as a Venetian speciality. These miniature snacks are like the tapas of Venice. They come in all shapes and sizes and can be eaten at any time of day (seafood moeche with mashed potatoes, Baccalà mantecato of cod, etc.), although we recommend you try them at the end of the day. Accompany your cicchetti with a glass of Spritz or Prosecco, of course, to hold you over until dinner.

2. Sarde in saor

This is a simple but delicious preparation of fried sardines. The fish is marinated in a mixture of wine, vinegar, onion, pine nuts and dried fruit. They are then dipped ‘head first’ in a hot oil broth. It is often served as a starter, but some restaurateurs do not hesitate to make it a main course, given its delicious fruity flavours.

3. Frito misto

A seafood speciality with a street food twist. This hot dish served in a cone is as typical as it is delicious. It is made simply with a mixture of seafood cooked in a frying pan. Often served in a cone, this nomadic dish is sometimes accompanied by some fish balls, pieces of squid and plump fresh prawns. Occasionally, vegetables are added to the portion to balance the flavours.

4. Fried mole

This Venetian speciality is a delicacy. Moleche are small crabs from the Venetian lagoon. In spring and autumn, these crustaceans shed their shells and reveal their tender meat. It is at this time of year that they arrive on Venetian plates. In other words, it is a dish that is only discovered from time to time. The crabs are fried a few hours after being caught and served with a salad.

5. Acqua Gioco

An autumn trip to Venice doesn’t just mean a more reasonable number of visitors. In fact, the milder weather heralds the return of a seasonal speciality. This bird-based dish is a favourite among Venetians. It consists of baby waterfowl, similar to ducks, which Venetians roast and enjoy crispy with the family. You’ll find it in local restaurants throughout the autumn.

6. Baccala mantecato

Enjoy this dried cod dish with a surprising texture. This fluffy and voluptuous texture is achieved by slow cooking at a low temperature. After cooking, the fish is simply seasoned with salt, pepper, olive oil and the occasional garlic. Spread baccala mantecato on polenta bread to whet the appetite or as an aperitif.

7. Bigoli in sauce

Discover this delicious Venetian pasta dish, made with onion sauce and small fish. Most commonly anchovies or sardines are used. Originally, this speciality was prepared for New Year’s Eve parties or for annual religious celebrations. Today, in Venice, it can be enjoyed all year round in the city’s many restaurants and cafés. A tip before you start: don’t hesitate to order this dish in a smaller portion, as a starter. This way you can vary the taste experience throughout the meal.

8. Risotto al nero di seppia

Another new speciality not to be missed in Venice: risotto with squid ink is a dish as delicious as it is unusual. During cooking, squid ink is added to the rice to infuse it with its flavour and give it its characteristic black colour. The rice can be served on its own or accompanied by seafood or, sometimes, a piece of white fish. Its more or less pronounced black colour may be surprising at first. However, the intense flavour and comforting texture of the rice make it an emblematic and inseparable speciality of Venetian cuisine.

9. Fegato alla veneziana

Skip the fish and seafood for this speciality made with thin strips of cooked calf’s liver and caramelised onions. The meat is served with a side of polenta. This is an old-fashioned local dish, with a mixture of sweet and savoury flavours. This dish has been known to reconcile those reluctant to eat offal, accompanied by a glass of red wine. If you like it, we’d love to hear what you think…

10. Granseola Alla Veneziana

Enjoy this Venetian dish that sublimates an impressive seafood: the giant spider crab. The spider crab is caught close to the city and then literally prepared with onions. It is a “raw” speciality, where the tender meat and pronounced flavour of the shellfish are an end in themselves. But be warned, gourmets and seafood lovers may succumb to it, accompanied by a glass of white wine!

11. Risotto di gò

A risotto here, a risotto there…. This one is prepared with a rather special broth, which gives the dish its name: gò broth. This is a small fish that abounds in the waters of the Venetian lagoon. In other words, this delicious risotto is more local than ever. Not to be confused with Risi e bisi, another Venetian speciality based on rice and peas, which is not a risotto.

12. Fritelle alla veneziana

These doughnuts are ubiquitous in Venice on the eve of Easter and Carnival. But their enormous popularity has meant that they can be found in bakeries and pastry shops all year round. These doughnut-shaped balls are generously filled with natural or frothy pastry cream, sometimes with sultanas. They are then sprinkled with sugar and fruit. Some even contain a little alcohol, to the delight of the most refined palates.

13. Buranelli

Try these crunchy biscuits, as traditional as Venice. Buranelli, originally from the neighbouring island of Burano, are a typical snack to eat at any time of the day. Traditionally, these dry biscuits have a ring or “S” shape. Their dry texture makes them ideal for dunking in a hot drink during a break. Some bars serve them with coffee or mulled wine. A bit like in France, with the carré de chocolat or the speculoos biscuit. Something sweet to put under your teeth.

14. Negroni

There are many cocktails and wines to enjoy in Venice. We recommend this cocktail, which is characterised by a touch of bitterness. In Italy, the Negroni is a classic among classics. Its beautiful amber-brown colour, often enhanced with citrus peel, should pique your curiosity. You will also appreciate its perfectly balanced blend of sweetness, bitterness and herbal notes.

Ah Venice Venice, beautiful Venice has so much to offer from a culinary point of view, it would be a shame to miss out on all these wonderful recipes from St. Mark’s Square to the narrow streets of the Venetian capital.