Typical Venetian dishes

Typical Venetian dishes

One of the most famous typical Venetian dishes is certainly the ‘risotto al nero di seppia’, or ‘risi e bisi’, which is prepared with Carnaroli rice, fresh peas and smoked bacon;

Another well-known dish is ‘bacalà alla vicentina’, which is salt cod (dried salted fish) cooked with onion, milk, parsley, oil and potatoes;

Seafood specialities include ‘gò’ (small scampi), ‘canoce’ (canoes), ‘cape sante’ (scallops) and ‘moleche’ (sand crabs);

Finally, one cannot forget ‘fegato alla veneziana’, a dish of calf’s liver cut into strips and cooked with onion and butter, which is served with polenta;

1) Cuttlefish ink risotto

 

Risotto al nero di seppia, also known as ‘risotto al nero’ or ‘risotto alla veneziana’, is one of the most famous dishes of Venetian cuisine;

Here are the ingredients and preparation:

Ingredients for 4 persons:

  • 320 g Carnaroli rice
  • 1 white onion
  • 1 packet of cuttlefish ink (or 2 packets of cuttlefish sand)
  • 1 glass of dry white wine
  • Vegetable or fish stock
  • Extra virgin olive oil
  • Salt and pepper

Preparation:

  1. In a saucepan, brown the finely chopped onion with a drizzle of extra virgin olive oil;
  2. Add the squid ink and toast it lightly;
  3. Pour in the rice and toast it for a few minutes, stirring well;
  4. Deglaze with white wine and allow to evaporate;
  5. Add the hot vegetable or fish stock a little at a time, stirring occasionally;
  6. Continue adding stock until the risotto is cooked (approx. 18-20 minutes);
  7. When cooked, season with salt and pepper and season with a knob of butter and grated cheese to taste;
  8. Serve piping hot;

Risotto with squid ink is a dish with an intense and strong flavour, thanks to the squid ink that gives the risotto its characteristic dark colour; It is perfect to enjoy during winter evenings or accompanied by a glass of chilled dry white wine;

 

Risi e bisi

Risi e bisi is a typical Venetian dish based on rice and peas, and is considered one of the traditional dishes of Venetian cuisine;

The preparation of risi e bisi involves cooking the rice and peas in a pot with meat or vegetable stock, together with onion, bacon and butter; Halfway through cooking, add more broth and continue until the rice is well cooked and the broth has been completely absorbed;

The result is a creamy and tasty dish that can be served as a first course or as a main course, accompanied by bread croutons and grated cheese; Moreover, risi e bisi is often accompanied by a glass of dry white wine, such as Soave or Pinot Grigio;

Pasta and beans

Pasta e fagioli is a typical Italian dish, particularly popular in the central-southern region; It is a poor and hearty dish, prepared with a few simple ingredients, such as beans, pasta, tomato, onion and celery;

The preparation involves cooking the beans, which are soaked in water for a few hours and then cooked in a pot with onion, celery, garlic and tomato; Once cooked, the beans are mashed to obtain a cream, which is then brought back to the boil; At this point, the pasta is added and cooked directly in the bean soup;

Pasta e fagioli can be served either as a first course or as a main course, depending on the amount of pasta and beans used; In addition, other vegetables such as carrots or potatoes can be added to enrich the flavour of the dish; Pasta e fagioli is a popular dish for its simplicity, goodness and satiating power, and is perfect to enjoy during cold winter days;

Vicenza-style salt cod

Baccalà alla vicentina is a traditional dish of Veneto cuisine, originating in the city of Vicenza;

The recipe calls for the use of dried and salted cod, which is soaked in water for a few days before being used; After soaking, the codfish is cut into pieces and placed in a saucepan with oil, garlic, onion, parsley, pepper and milk; This is simmered for about an hour, until the codfish becomes soft and creamy;

Codfish Vicenza style is a very tasty and rich dish that can be accompanied with white or yellow polenta; It is a typical dish from the Veneto region, which is mainly eaten during festivities, such as Christmas or Easter;

Sardee in saor

Il “sarde in saor” è un piatto tipico della cucina veneziana, a base di sardine fritte marinate con cipolla e aceto.

The preparation of sardines in saor involves cleaning the sardines and frying them in olive oil; In a separate pan, thinly sliced onions are sautéed and, once wilted, white vinegar and sugar are added to create a sweet and sour sauce;

The fried sardines are then placed in a container in layers, alternating the sardines with the onion and vinegar sauce; Let everything rest for a few hours so that the flavours blend and the sardines marinate;

Sardines in saor are traditionally served cold as an appetiser, accompanied by white or yellow polenta; This dish is appreciated for the contrast between the sweetness of the onion and vinegar sauce and the savouriness of the fried sardines, and for its ability to preserve flavours for a long time thanks to the marinade;

Veneto inside

Risotto coi peoci

Risotto coi peoci is a typical Italian dish, originally from the Veneto region; The word ‘peoci’ means ‘clams’ in Venetian dialect and this dish is prepared with these molluscs and rice;

The preparation of risotto with peoci involves carefully cleaning the clams and cooking the risotto; In a frying pan, garlic and oil are sautéed, then the cleaned clams are added and cooked until they open; In a separate pot, toast the rice with a little butter, then add the hot stock and start cooking the risotto;

Halfway through cooking the rice, add the shelled clams and their cooking liquid; Continue cooking the risotto, adding stock as it is absorbed by the rice; The end result is a creamy, fragrant risotto enriched with the flavour of clams;

Risotto coi peoci can be served as a first course or as a main dish, accompanied by a glass of dry white wine, such as Soave or Pinot Grigio; This dish is much appreciated for its simplicity and delicacy, and is one of the specialities of Veneto cuisine;

6) a long series of events and popular manifestations accompany the lives of Venetians: from the Venice Carnival of very ancient origin, to the feast of the Madonna della salute, celebrated since 1630 as a sign of thanksgiving to the Madonna for the end of the terrible epidemic: the plague. From the ‘Redentore’, a celebration of the liberation from the plague of 1577 (the periodic construction of a long pontoon bridge linking the Zattere to Giudecca) to the Regata Storica, historical regatta presumably dating back to 942, which over time became a real oar competition with a parade of oarsmen; vintage boats

 

 

 

 

Sgropin

 

The sgroppino is a very popular alcoholic cocktail in northern Italy, especially in the Veneto region; It is traditionally served as a digestif at the end of a meal, but can also be enjoyed as an aperitif;

The sgroppino recipe uses three main ingredients: lemon ice cream, vodka and prosecco; The lemon ice cream is left to soften at room temperature, then mixed with equal parts vodka and prosecco;

The resulting mixture is then stirred well to mix all the ingredients and served in cup-shaped glasses or small shot glasses; The sgroppino is usually decorated with a sprinkle of grated lemon peel to add a touch of freshness;

The sgroppino is a very refreshing cocktail, thanks to the sweet and sour taste of lemon and prosecco ice cream, balanced by the intense aroma of vodka; It is a pleasant way to end a meal and stimulate digestion;

Bussoai buranei

 

 

 

Bussoai’ are traditional Venetian biscuits, typical of the island of Burano; These biscuits are made from a dough of flour, butter, eggs and sugar, enriched with flavourings such as vanilla or lemon peel;

The dough is kneaded to a soft dough, which is then divided into small portions and moulded into the shape of a doughnut; The biscuits are then baked in the oven until golden and crispy;

Burano bussoai are highly appreciated for their crumbly texture and delicate, fragrant flavour; They are an excellent choice to accompany tea or coffee at the end of a meal, or to be enjoyed as a mid-afternoon dessert;

Moreover, Burano bussoai are also popular as a gastronomic souvenir of the city of Venice, especially in the version packaged in elegant gift boxes and decorated with traditional Venetian motifs;