{"id":889,"date":"2023-01-23T11:58:12","date_gmt":"2023-01-23T11:58:12","guid":{"rendered":"http:\/\/dev1.kindlebit.com\/Development\/Venice\/?p=889"},"modified":"2023-02-08T06:04:39","modified_gmt":"2023-02-08T06:04:39","slug":"eating-in-venice","status":"publish","type":"post","link":"https:\/\/dev1.kindlebit.com\/Development\/Venice\/eating-in-venice\/","title":{"rendered":"Eating in Venice"},"content":{"rendered":"

Eating in Venice<\/strong><\/p>\n

Although many think of pizza and pasta, Italian food is so much more than that and traditional dishes and recipes vary from region to region.<\/p>\n

In Venice rice and polenta are the main staple; you won\u2019t find much pasta aside from the local bigoli.\u00a0 <\/em>To eat like a local, you must eat the specialities of the Veneto region, which is famous for a special type of risotto rice and being next to the lagoon, FISH of course.\u00a0 You may also be surprised by the mix of nuts and fruit with some dishes which is most definitely an influence from the East.<\/p>\n

Top Tip:\u00a0 If you want to eat real Venetian food stay away from restaurants that have Carbonara<\/em> and Lasagne<\/em> on the menu.<\/strong><\/p>\n

Avoid restaurants near the main monuments and look for the following typical Venetian dishes instead:<\/p>\n

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Sarde in Saor<\/strong><\/p>\n

This tangy, sweet or agrodolce<\/em> dish of fried sardine fillets marinated in vinegar, onions, raisins and pine nuts is served as an antipasto or appetiser.\u00a0 In the middle ages, before refrigeration, sailors and fisherman used salt or vinegar to preserve their fish.\u00a0 Although times have changed, many old flavours have remained in Venetian recipes.<\/p>\n

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Baccala Mantecato<\/strong><\/p>\n

Another antipasto<\/em> that harks back to the days of salt preservation is Baccala mantecato<\/em>; poached salt cod made into a cream with olive oil, salt and pepper. Some recipes add parsley and garlic and it is served on bread or grilled polenta; you will find it in all local restaurants!<\/p>\n

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Bigoli in Salsa<\/strong><\/p>\n

Bigoli are long, thick, whole-wheat strands of pasta resembling spaghetti, this is the only traditional pasta of Venice named after a stick used to carry water or flour in the past. The sauce or \u2018salsa\u2019 is made with salt-cured fish (sardines or anchovies) and onions.<\/p>\n

Traditionally eaten as a light meal the day before a major festival (Christmas Eve, Good Friday or Ash Wednesday) but today it is eaten year-round and is a staple on Venetian menus.\u00a0 So much so that the local expression for \u2018let\u2019s have lunch\u2019 is \u2018and are a bigoli\u2019.<\/em><\/p>\n

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Risotto al nero di seppia<\/strong><\/p>\n

Rice arrived in Venice from the East early on and is grown in the Veneto region, so risotto is a popular dish.\u00a0 This silky, jet-black risotto is made with cuttlefish ink and despite looking rather strange it is a wonderful seafood risotto with wine, onion, tomato and cuttlefish ink.<\/p>\n

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Risi e Bisi <\/strong><\/p>\n

Perhaps the most famous of all risotti<\/em> the region is risi e bisi which means literally rice and peas.\u00a0 Tradition has it that it was served to the Doge by the peasants of the lagoon, and is still eaten today in the spring, specifically on the feast of St Mark, Venice\u2019s national holiday on the 25th<\/sup> of April.\u00a0 Essentially a dish of the land it is made with vialone nano<\/em> rice, pancetta, onion, butter, parsley and pea broth.\u00a0 It is served like a soup all\u2019onda<\/em> literally \u2018on the waves\u2019 (like Venice).<\/p>\n

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Mo\u0142\u00e9che<\/strong><\/p>\n

Venice is the perfect place for seafood lovers, the lagoon is home to a variety of fish and crustaceans.\u00a0 A seasonal delicacy of the lagoon is Moleche, small green crabs that are harvested when they lose their shells (from March to May and September to November).\u00a0 Time is of the essence for the fisherman as they form new shells which harden within a few hours.\u00a0 Served lightly fried, they are deliciously soft and tender and are a delicacy of the lagoon.<\/p>\n

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Fegato Veneziano<\/strong><\/p>\n

One of the few traditional dishes of the land is Venetian style liver<\/strong> cooked with onions and served with polenta.\u00a0 No ordinary liver and onions though, this dish is made with sweet white onions from nearby Chioggia that soften the strong taste of the liver.\u00a0 This is an ancient dish and may even date back to Roman times when \u2018agrodolce\u2019 sweet and sour with onions was popular.<\/p>\n

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Wines<\/strong><\/p>\n

As with food, you should always try the wines of the region, remembering the food and wine have developed together.\u00a0 As a wine region, Veneto packs a punch not only for its production of Pinot Grigio<\/strong> and Prosecco<\/strong>.\u00a0 You should definitely try a Bellini<\/strong> the cocktail of Veneto made with local prosecco and fresh peach pulp<\/strong>, and to wash down the sea food a glass of Soave<\/strong>.\u00a0 If you are eating some of the land dishes (risi e bisi<\/em> or fegato<\/em>) or would like a hearty glass of red – Veneto is recognised also for its Valpolicella, Amarone <\/strong>and Bardolino<\/strong>.<\/p>\n

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Baicoli & Buranelli<\/strong><\/p>\n

The great maritime empire of Venice was manned by sailors.\u00a0 These men needed food that would last during their long journeys. Along with salt-dried fish another important ration was biscuits.\u00a0 The Baicoli<\/em> and Buranelli<\/em> of Venice come from the days of those long perilous voyages.\u00a0 Baicoli<\/em> are thin oval shaped biscuits served with zabaglione.\u00a0 The dense S shaped buranelli <\/em>hail from the island of Burano<\/strong> and are wonderful dipped in dessert wine as are the baicoli<\/em>.<\/p>\n

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Fritole<\/strong><\/p>\n

During Carnevale, all over Italy fried pastries covered in sugar are popular.\u00a0 Carnevale<\/em> was the party season that came before the fasting of lent.\u00a0 The Venetian delicacy of Carnevale<\/em> has a deliciously eastern twist.\u00a0 Fritole <\/em>are made with flour, eggs, butter, milk, sugar, pine nuts and raisins \u2013 the rich batter is made into balls, deep fried and dusted with sugar.\u00a0\u00a0 Sounds fattening?\u00a0 It\u2019s Carnevale<\/em>!<\/p>\n","protected":false},"excerpt":{"rendered":"

Eating in Venice Although many think of pizza and pasta, Italian food is so much more than that and traditional dishes and recipes vary from region to region. In Venice rice and polenta are the main staple; you won\u2019t find much pasta aside from the local bigoli.\u00a0 To eat like a local, you must eat….<\/p>\n","protected":false},"author":1,"featured_media":1047,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/dev1.kindlebit.com\/Development\/Venice\/wp-json\/wp\/v2\/posts\/889"}],"collection":[{"href":"https:\/\/dev1.kindlebit.com\/Development\/Venice\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev1.kindlebit.com\/Development\/Venice\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev1.kindlebit.com\/Development\/Venice\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev1.kindlebit.com\/Development\/Venice\/wp-json\/wp\/v2\/comments?post=889"}],"version-history":[{"count":5,"href":"https:\/\/dev1.kindlebit.com\/Development\/Venice\/wp-json\/wp\/v2\/posts\/889\/revisions"}],"predecessor-version":[{"id":1057,"href":"https:\/\/dev1.kindlebit.com\/Development\/Venice\/wp-json\/wp\/v2\/posts\/889\/revisions\/1057"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev1.kindlebit.com\/Development\/Venice\/wp-json\/wp\/v2\/media\/1047"}],"wp:attachment":[{"href":"https:\/\/dev1.kindlebit.com\/Development\/Venice\/wp-json\/wp\/v2\/media?parent=889"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev1.kindlebit.com\/Development\/Venice\/wp-json\/wp\/v2\/categories?post=889"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev1.kindlebit.com\/Development\/Venice\/wp-json\/wp\/v2\/tags?post=889"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}