Food of Venice, Italy: 6 Signature Dishes

Traditional food of Venice: 6 dishes

Sarde in saor · Snack · Venice
Sarde in saor are fried sardines layered with onions slowly cooked in vinegar, with pine nuts and raisins, and left to rest for a day or more.
Fegato alla veneziana · Main dish · Venice
Fegato alla veneziana is calf's liver cut into very thin strips and cooked quickly with a large amount of onions that have first been stewed slowly until soft and sweet, finished with parsley and sometimes a splash of vinegar or white wine.
Risi e bisi · Rice dish · Venice
Risi e bisi, "rice and peas" in Venetian, sits between a risotto and a soup: rice cooked in a broth made from pea pods, with plenty of young spring peas, onion, pancetta, butter and Parmigiano, loose enough to eat with a spoon.
Bigoli in salsa bigoi in salsa · Noodles & pasta · Venice and Veneto
Bigoli are thick, rough spaghetti from the Veneto, pressed through a hand press called a torchio, and bigoli in salsa is their most famous dish.
Spritz · Drink · Venice and Padua
The spritz is the aperitif of the Veneto: white wine or prosecco, a bitter liqueur and a splash of sparkling water, with ice and an olive or a slice of orange.
Tramezzino · Snack · Venice
The tramezzino is a triangular sandwich of soft white crustless bread, generously filled and held together with mayonnaise.