Best Metropolitan City of Venice Foods
MAIN INGREDIENTS
Capesante alla veneziana is a traditional dish originating from Venice. The dish is usually made with a combination of scallops, garlic, breadcrumbs, olive oil, lemon juice, parsley, salt, and pepper. The scallops are cleaned and dredged in breadcrumbs.
The garlic and parsley are sautéed in olive oil, and the scallops are then added to the pan and cooked until golden on both sides. The dish is drizzled with lemon juice and seasoned with salt and pepper, then served in half shells.
MAIN INGREDIENTS
This traditional Italian dish of worldwide fame is typically served as an appetizer, and consists of very thin slices of raw fish or meat served on a plate with olive oil, cheese shavings, and lemon. Carpaccio was created in 1950 by a Venetian restaurateur named Giuseppe Cipriani, the owner of Harry’s Bar, who first made the dish for Countess Amalia Nani Mocenigo, whose doctors had recommended she eat raw meat.
Cipriani based the dish on a specialty from Piedmont consisting of slices of raw beef dressed with lemon juice, olive oil, and white truffle shavings. An impassioned art lover, Cipriani named the new dish carpaccio in honor of painter Vittore Carpaccio, whose style and bold colors were reminiscent of the intense red color of raw meat.
VARIATIONS OF Carpaccio
MOST ICONIC Carpaccio
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Bigoli in salsa is an Italian pasta dish and one of the emblematic dishes of Venice, although its variations can be found throughout the Veneto region. It consists of whole wheat bigoli pasta in an anchovy and onion sauce. Bigoli is a traditional Venetian pasta, a bit thicker than spaghetti, with a rough texture that allows the sauce to be absorbed more easily.
It is made using a special press called bigolaro, originating from 1604. The nutty flavor of bigoli pairs well with anchovies, creating a unique, rich flavor of the whole dish, which is sometimes made with sharp-tasting salt-cured sardines instead of anchovies.
Serve with
MOST ICONIC Bigoli in salsa
View moreSeppie in umido is a traditional dish originating from Venice. The dish is usually made with a combination of sliced squid, onions, garlic, tomatoes, tomato paste, cinnamon, ginger, nutmeg, rosemary, oil, salt, and black pepper. The onions and garlic are sautéed in oil until soft, and then mixed with the rosemary and squid.
The mixture is covered with water and simmered for more than half an hour, and the tomatoes, tomato paste, spices, salt, and pepper are then added to the pan. The dish is slowly cooked until the sauce becomes thick and the squid is tender. Seppie in umido is typically served over polenta.
MAIN INGREDIENTS
Spaghetti alla busara is a traditional dish originating from Venice and the surrounding area. The dish is usually made with a combination of scampi (langoustines or large prawns), spaghetti, olive oil, tomatoes, garlic, parsley, white wine, salt, and pepper.
The garlic is sautéed in olive oil and removed from the pan. The scampi are added to the pan, seasoned with salt and pepper, and covered with white wine. The mixture is cooked until the alcohol evaporates and the dish is completed by adding chopped tomatoes and lowering the heat until the sauce thickens.
MOST ICONIC Spaghetti alla busara
Tramezzino Veneziano is the Venetian version of the famous tramezzino sandwich. The sandwiches are made with two thin, soft, and triangular slices of crustless white bread that are generously stuffed with rich fillings, resulting in a puffy and domed shape that looks similar to a smile.
Mayonnaise is always used as a base, accompanying classic fillings such as tuna and hard-boiled eggs, ham and mushrooms, ham and cheese, mozzarella and tomatoes, or rocket and crab or shrimp. Modern versions also exist, such as salmon and avocado.
The humid climate of the city keeps the Venetian tramezzini extremely soft.
This classic Venetian dish couples thinly sliced liver with caramelized onions, and it is probably the best known way to prepare sautéed calf's liver in Italian cuisine. While the onions provide sweetness to contrast the liver's earthiness, a splash of vinegar, white wine or even lemon juice adds a sour note to make a dish of perfectly balanced flavors.
The Venetian-style liver is typically served with grilled polenta, but it can also be accompanied by steamed potatoes or crusty bread on the side.
MOST ICONIC Fegato alla Veneziana
View moreRisotto di gò is a traditional Venetian risotto made with gò (also known as gobio or goby fish), a small fish found in the Venetian Lagoon. This dish is particularly famous on the island of Burano, where it has been cherished for generations.
The essence of risotto di gò lies in its delicate, briny flavor that showcases the freshness of the lagoon fish. To prepare the dish, goby fish is simmered to make a light, flavorful broth, which is then used to cook the risotto. The broth is often enriched with a soffritto (a sautéed mixture) of onions and olive oil, and sometimes a splash of white wine.
MAIN INGREDIENTS
Sbreghette are traditional Venetian almond biscuits that are quite firm and slightly sweet, made from a simple dough that includes wheat flour, eggs, butter, and whole almonds. They are baked twice to achieve a hard, crunchy texture, making them perfect for dipping in sweet wines, especially dessert wines like Vin Santo or fortified white wines.
Sbreghette are enjoyed as an end-of-meal treat and are part of the long-standing culinary tradition of Venice, where many local pastries and biscuits are crafted with simplicity, using few ingredients but creating a distinct and satisfying flavor.
MAIN INGREDIENTS
Bigoli in cassopipa is a traditional dish originating from Veneto, or more precisely Chioggia, a fishing port at the entrance to the lagoon. The dish is usually made with a combination of bigoli pasta, squid, mollusks and shellfish (mussels, clams, cockles), tomatoes, garlic, onions, carrots, celery, white wine, olive oil, salt, cloves, cinnamon, nutmeg, bay leaves, thyme, and parsley.
The squid, mollusks, and shellfish are sautéed in olive oil with the onions, carrots, celery, garlic, and spices. White wine is added to the mix, and everything is simmered together until the sauce becomes syrupy. The pasta is cooked, drained, and dressed with the sauce, a tablespoon of tomato passata per person, a drizzle of olive oil, and chopped parsley before serving.
Best Metropolitan City of Venice Food Producers
Cipriani is a renowned Italian food producer, famous for its high-quality pasta, sauces, and gourmet products inspired by the iconic Harry’s Bar in Venice. Known for its signature egg pasta and indulgent ready-to-eat meals, Cipriani brings authentic Italian flavors to homes worldwide.
Their products are available in luxury food stores and online, maintaining the brand’s legacy of elegance and excellence in Italian cuisine.
BEST Cipriani Pasta
Best Metropolitan City of Venice Food Products
Cipriani’s Pappardelle is a premium Italian pasta made from high-quality durum wheat and eggs, delivering a silky, delicate texture. Known for its quick cooking time (just 2-3 minutes), it perfectly complements rich sauces like ragù or truffle cream.
Cipriani, an iconic Italian food producer, ensures authenticity and excellence, bringing fine dining quality pasta to home kitchens worldwide.
Tagliolini from Cipriani, the renowned Italian food producer, is a thin, delicate egg pasta made with high-quality durum wheat and free-range eggs. Crafted using a traditional family recipe, it has a silky texture and quick cooking time, making it perfect for light yet flavorful dishes.
Cipriani's Tagliolini is a staple in fine Italian cuisine, often paired with butter, truffle, or simple tomato-based sauces.
Cipriani's Organic Fusilli is crafted from 100% Italian organic durum wheat semolina, renowned for its high protein content, which imparts excellent elasticity and cooking resistance. The pasta's spiral design effectively absorbs sauces, enhancing flavor in every bite.
Produced using traditional methods, including bronze die extrusion, it maintains a rough texture that better holds condiments, offering an authentic Italian culinary experience.
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