The Venetian culinary tradition is mainly maritime and has been influenced for centuries by Middle Eastern cuisine, due to the city’s history of commercial trade.

Don’t try the typical Italian cuisine known throughout the world, but mark these Venetian dishes!

Cicheti is a must in Venice, small plates or finger food, such as Spanish tapas, accompanied by Spritz or a glass of wine. There are many types of cicheti: nervetti with onions, meatballs, stockfish, croutons with cod, marinated anchovies… That’s a very cheap solution to eat in Venice at bàcari (local bars): these bites are ranging from about €1 to €3 per plate.

Risi e bisi is a simple meal made by rice, bacon, peas and parsley. Risotto di Gò is also a first course and is prepared with very tasty lagoon fish. Typical of the celebrations are the Bigoli in salsa: a type of Venetian soft wheat pasta, thicker than spaghetti, seasoned with anchovy and onion sauce or with tuna, capers and tomato.

Among the main courses, don't miss the Venetian style liver, with white corn polenta, fried molecules, green crabs, which still have a tender shell and Baccalà mantecato, prepared in all the restaurants of the city.

The sweet ending, try some Zaeti, Baicoli, simple sweets prepared with raisins and soaked in coffee or zabaione cream or Frittelle, small krapfen prepared during the Carnival.