Food and drink

Venice has its own regional cuisine with traditional dishes and ingredients characteristic of the lagoon and surrounding areas. Here are a few of them:

Risotto - in Venice they cook different types of these rice dishes. Among the most famous are risotto with shrimps (Risotto al Gamberi), risotto with mushrooms (Risotto ai Funghi) or risotto with seafood (Risotto ai Frutti di Mare).

Polenta - porridge made from corn flour. It is often served with various sauces, such as venison or mushroom.

Sarde in Saor - a traditional Venetian dish of fried sardines served with caramelized onions, raisins and vinegar. Try this distinctive dish if you like sweet and sour food.

Seppie al Nero - cuttlefish (mollusks) cooked in their own black ink sauce, which gives the dish its signature black color.

Fegato alla Veneziana – veal liver fried in onions and stewed in wine, creating a tasty sauce. It is usually served with polenta.

Bigoli - a type of pasta, similar to spaghetti, often served with different sauces, such as sardine or duck.

Anchovies - a paste or spread made from fish meat, olive oil and spices, often served on toast.

Desserts - traditional Venetian desserts include tiramisu, frittelle (doughnuts), and zaletti (almond or chocolate biscuits).

Wine - The Veneto region, which includes Venice, is famous for its wines, including prosecco and valpolicella.

Venetian cuisine is characterized by simplicity, fresh ingredients and tasty combinations. When visiting Venice, be sure to try some of these traditional dishes and enjoy the rich Venetian cuisine.