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Venetian cuisine is relatively simple, but the quality of local raw materials makes it unique. Highlights are seafood and fish from the lagoon, vegetables from farms around the city, wild game and risotto.
Dishes not to miss include baccalà mantecato served on a bed of polenta, bigoli with anchovy and onion sauce, or sarde in saor, a sweet and sour dish made with fried sardines, onions, pine nuts and raisins.
Tender Venetian liver, fried with onion and served with polenta, and risi e bisi, a risotto with pancetta and peas and cheese complete the picture.