Veneto Food

Veneto’s cuisine reflects its varied landscapes — from coastal Venice to the alpine north. While pasta is used, the region favors polenta and rice, especially in the form of risotto. Dishes rely on local seafood, beans, offal, preserved meats, and seasonal vegetables.

Cicchetti (Venetian Small Plates)

This creamy salted cod spread is a Venetian classic. Cod is boiled in a mix of milk and water, deboned, then whipped with olive oil and garlic until smooth and velvety. It’s traditionally served on slices of grilled polenta or toasted bread, making it one of the most popular cicchetti in the city.

A sweet-and-sour favorite, sarde in saor features fried sardines marinated in vinegar with onions, pine nuts, and raisins. The dish reflects Venice’s trading past, with flavors influenced by the Middle East. Once a sailor’s dish designed to preserve fish for long voyages, today it’s a must-try Venetian appetizer.

The Venetian tramezzino is no ordinary sandwich. Made with crustless white bread and filled with combinations like tuna and egg, ham and mushrooms, or mozzarella and tomato, it’s a light but satisfying snack. You’ll find tramezzini at cafés and bars throughout Venice, often alongside cicchetti.

Venetian polpette are fried meatballs, typically made with ground beef, veal, or pork mixed with garlic, parsley, and eggs. Some versions also include mortadella or Parmigiano Reggiano for extra flavor. They’re crisp on the outside, tender inside, and one of the most popular cicchetti options.

Invented in Venice at Harry’s Bar in the 1950s, carpaccio consists of paper-thin slices of raw beef drizzled with olive oil, lemon juice, and topped with cheese shavings. Its delicate flavors have made it a global classic, but it remains a Venetian icon.

Main Courses

This black risotto is made with cuttlefish and its ink, which gives the dish its dramatic color and briny flavor. Rich, creamy, and deeply savory, it’s one of Venice’s most distinctive seafood dishes.

Typical of Burano, this risotto uses goby fish (gò) from the lagoon. The fish is simmered into a light broth that flavors the rice without overpowering it.

Combining fresh peas and rice, this spring dish walks the line between risotto and soup. It’s traditionally served on April 25 for the feast of St. Mark, Venice’s patron saint.

Bigoli are thick whole-wheat spaghetti served with a savory sauce of onions and anchovies. This classic Venetian dish is simple but intensely flavorful.

Available only during the molting seasons, moleche (soft-shell lagoon crabs) are lightly battered and fried. A rare delicacy served whole and eaten crispy.

Schie are tiny gray lagoon shrimp boiled with garlic and lemon, then served over soft white polenta. This humble dish highlights the land-sea balance of Venetian cooking.

Thin slices of veal liver are cooked with onions and finished with wine or vinegar, then served over polenta. It’s one of Venice’s most traditional secondi.

A Veronese horse meat stew marinated in red wine and slow-cooked with onions and spices. Served with polenta, it’s hearty mountain fare.

A dense, rustic soup made from beans, pasta, and pork fat. It varies by province and is often served thick enough to eat with a fork.

Desserts

Believed to originate from Treviso, this layered dessert of mascarpone, espresso-soaked ladyfingers, and cocoa has become a global classic.

Long, crisp biscuits originally baked for sailors. Now eaten with coffee or zabaione, they’re known for their dry texture and long shelf life.

Carnival fritters filled with raisins and pine nuts, fried and dusted with sugar. Once sold on the streets of Venice during Carnevale, they remain a seasonal favorite.

Butter-rich, ring-shaped cookies from Burano, usually flavored with vanilla or lemon zest and served with sweet wine.

Cornmeal cookies with raisins soaked in grappa. Named for their yellow (giallo) hue, they are rustic, chewy, and uniquely Venetian.

Venetian meals often begin with small but flavor-packed plates that showcase the city’s love of seafood and its history as a trading hub. These appetizers are simple yet refined, often paired with a glass of local wine or spritz. Many can be found at cicchetti bars (bàcari), where locals gather for quick bites and conversation.

Main Courses

One of Venice’s most distinctive dishes, this risotto is prepared with cuttlefish ink, which gives it its striking black color. The rice absorbs the deep, briny flavors of the sea, while the tender cuttlefish adds texture. It’s rich, creamy, and a must-try for adventurous eaters.

Unique to the Venetian lagoon, this risotto is made with gò (ghiozzo), a local goby fish. The fish is simmered into a delicate broth that infuses the rice with flavor. The dish is especially famous on the island of Burano, where it’s considered a local specialty.

A beloved springtime dish, risi e bisi combines risotto rice with fresh peas, butter, stock, and Parmigiano Reggiano. Traditionally served on April 25th, the feast day of Venice’s patron saint, St. Mark, it strikes a balance between soup and risotto — creamy but not overly dense.

Bigoli are thick, whole-wheat spaghetti with a rough texture that holds onto sauce. In this Venetian favorite, they’re tossed with a slow-cooked mixture of onions and anchovies. The result is a simple but intensely flavorful dish that has been a staple of Venetian kitchens for centuries.

Moleche are small green crabs caught during their molting season, when their shells are soft. They’re lightly battered and fried whole, creating a dish that’s crispy on the outside and tender inside. Moleche fritte are considered a delicacy and are only available in spring and fall.

Schie are tiny shrimp from the Venetian lagoon. They’re gently boiled with garlic, lemon, salt, and pepper, then served atop a bed of creamy white polenta. This dish exemplifies Venetian comfort food, marrying land and sea in perfect balance.

A hearty dish of thinly sliced veal liver cooked with caramelized onions, parsley, and a splash of vinegar or wine. Butter enriches the sauce, making the liver tender and flavorful. Served with polenta, it’s one of the most traditional Venetian second courses.

Desserts

Although its exact origins are debated, tiramisu has strong roots in the Veneto region and has become synonymous with Venetian dining. The dessert layers espresso-soaked ladyfingers with mascarpone cream, sugar, and cocoa powder. Light yet indulgent, it’s a timeless Italian favorite.

These long, thin biscuits were once baked for Venetian sailors, since they kept well on long voyages. Today, baicoli are enjoyed as a snack or dunked in coffee and sweet wine. Their crisp texture makes them ideal for pairing with zabaione or gelato.

Fritole are sweet carnival fritters that date back to the Renaissance, when they were sold at street stalls across Venice. Made from a dough of flour, eggs, sugar, and raisins, they’re fried until golden and dusted with powdered sugar. Traditionally eaten during Carnevale, they remain a beloved seasonal treat.

Originating from the island of Burano, these ring-shaped butter cookies are simple yet delicious. They’re flavored with vanilla or lemon zest and are often enjoyed with a glass of sweet wine.

These rustic cornmeal cookies are enriched with raisins soaked in grappa. Their name comes from giallo (yellow), a nod to the golden color imparted by the cornmeal. They’re hearty, lightly sweet, and uniquely Venetian.