In and around Venice, here are the foods you just can’t miss! (Heading to Venice? To taste the best Venetian foods, alongside a local Venice insider, don’t miss our Venice food experience!).
Sarde in saor. One of our favorite Venetian dishes, this delicious antipasto features sweet-and-sour sardines with onions, pine nuts and raisins. Sounds odd, tastes amazing.
Risi e bisi. A Venetian dish of rice and peas, somewhere between a risotto and a soup. So traditional, it used to be offered to the Doge every St. Mark’s Feast Day.
Pasta e fasioi. In Italian, this would be “pasta e fagioli,” or pasta and beans. But this is the Venetian version… so you just have to order it in Venetian dialect!
Scampi alla veneziana. Venetian shrimp that have been boiled and are served with a simple dressing of olive oil and lemon juice.
Caparossoi a scota deo. Large, plump clams, cooked with lemon and pepper. They’re so good, people can’t resist reaching for them as soon as they’re on the table, even when they’re hot… hence “a scota deo” — hot fingers!
Risotto or vermicelli al nero di seppia. Risotto or vermicelli (long, thin noodles) with black squid ink, popular in Venice.
Bigoi in salsa. Spaghetti in a sauce of sardines or anchovies.
Scampetti con polenta. Little shrimps with polenta, a dish made out of boiled cornmeal.
Carpaccio. Raw meat, sliced thin, with a sauce made out of mayo, mustard, cream, and tomato. Invented by the famous Harry’s Bar in Venice.
Fegato alla veneziana. Liver cooked with onion.
Bacala mantecato. Cod, crushed with parsley and olive oil.
Fritole venessiane. Fritters, made of everything from cornflour to pumpkin. Popular around Carnevale.
Pincia. A pastry with eggs, sugar and raisins.
Want to get the most out of eating and drinking in Venice? Don’t miss Jamie Oliver’s “scrapbook” of his favorite posts about Venetian food—including this one!