{"id":900,"date":"2020-07-14T10:37:18","date_gmt":"2020-07-14T10:37:18","guid":{"rendered":"https:\/\/staging.veneziadaesplorare.com\/?p=900"},"modified":"2026-02-22T09:42:31","modified_gmt":"2026-02-22T09:42:31","slug":"traditional-venetian-dishes","status":"publish","type":"post","link":"https:\/\/www.veneziadaesplorare.com\/en\/piatti-tipici-veneziani\/","title":{"rendered":"What to eat in Venice: 15 traditional Venetian dishes to try"},"content":{"rendered":"<p class=\"wp-block-paragraph\">In questa guida troverai una lista dei <strong>piatti tipici veneziani<\/strong>, quelli da assaggiare almeno una volta se ti trovi a Venezia o dintorni. Dai risotti ai primi fino ai dolci, ecco quale cibo tipico si pu\u00f2 assaggiare nelle tradizionali trattorie veneziane. Ecco dunque <strong>cosa mangiare a Venezia<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"528\" src=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/piatti-tipici-veneziani.jpg\" alt=\"Piatti tipici veneziani\" class=\"wp-image-903\" title=\"Piatti tipici veneziani\" srcset=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/piatti-tipici-veneziani.jpg 800w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/piatti-tipici-veneziani-300x198.jpg 300w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/piatti-tipici-veneziani-768x507.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Venice is not just <strong><a href=\"https:\/\/www.veneziadaesplorare.com\/en\/st-mark-square\/\" title=\"St. Mark&apos;s Square\">St. Mark\u2019s Square<\/a><\/strong>, vaporetto rides, tourists, and canals. For those willing to explore beyond the crowds, Venice is a city with unique stories to tell \u2014 stories of the sea, of its people, and of centuries-old traditions (including <strong>cicchetti<\/strong>).<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">A seafaring people who adapted their cuisine to long Mediterranean journeys. That\u2019s exactly why many traditional Venetian dishes are <strong>quick and seafood-based<\/strong> \u2014 because fish was always readily available \u2014 or designed to be preserved over time.<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Many of these culinary traditions can still be enjoyed today in select restaurants and in traditional <strong><a href=\"https:\/\/www.veneziadaesplorare.com\/en\/best-bacari-venice\/\" title=\"Bacari Venice\">bacari in Venice<\/a><\/strong>. If you\u2019re planning a visit, we recommend joining a tour through these historic and colorful Venetian taverns.<\/p>\n\n\n\n    <aside class=\"vde-hero\" role=\"complementary\">\n              <a class=\"vde-hero__media\" href=\"https:\/\/www.getyourguide.com\/venice-l35\/venice-food-tasting-tour-with-cicchetti-and-wine-t652670\/?partner_id=1R2AFAN&amp;utm_medium=online_publisher&amp;mkt_cmp=true\" target=\"_blank\" rel=\"sponsored noopener\" data-cta=\"tour\" data-cta-location=\"top\">\n          <img src=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2025\/08\/cicchett-venezia-dove-assaggiarli.jpg\"\n               alt=\"Cicchetti Venice\"\n               title=\"Cicchetti Venice\"\n               loading=\"lazy\" decoding=\"async\">\n        <\/a>\n      \n      <div class=\"vde-hero__body\">\n        <h3 class=\"vde-hero__title\">Bacaro Tour in Venice<\/h3>\n                <p class=\"vde-hero__lead\">A unique experience through some of the oldest and most characteristic Venetian wine bars, designed to help you step away from tourist traps and eat like a local.<\/p>\n        \n                  <ul class=\"vde-hero__bullets\">\n                          <li>Immediate confirmation<\/li>\n                          <li>Free cancellation up to 24 hours in advance<\/li>\n                          <li>Family-friendly options<\/li>\n                      <\/ul>\n        \n        <div class=\"vde-hero__cta\">\n                      <span class=\"vde-hero__price\">From <strong>\u20ac 87<\/strong> per person<\/span>\n                    <a class=\"vde-hero__btn\" href=\"https:\/\/www.getyourguide.com\/venice-l35\/venice-food-tasting-tour-with-cicchetti-and-wine-t652670\/?partner_id=1R2AFAN&amp;utm_medium=online_publisher&amp;mkt_cmp=true\" target=\"_blank\" rel=\"sponsored noopener\" data-cta=\"tour\" data-cta-location=\"top\">\n            Check Availability \u2192          <\/a>\n        <\/div>\n      <\/div>\n    <\/aside>\n    \n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">What to eat in Venice<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Before diving into Venetian dishes and specialties, we need to introduce the cornerstone of local cuisine: polenta.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Polenta<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Polenta is practically always present in traditional Venetian dishes. Once considered a humble food, it pairs beautifully with fish, meat, vegetables, and cheese.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"730\" src=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/seppie-in-umido-polenta-venezia.jpg\" alt=\"Polenta with stewed baby cuttlefish\" class=\"wp-image-929\" title=\"Polenta with stewed baby cuttlefish\" srcset=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/seppie-in-umido-polenta-venezia.jpg 700w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/seppie-in-umido-polenta-venezia-288x300.jpg 288w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption class=\"wp-element-caption\">Polenta con seppioline in umido prepatata da <a href=\"https:\/\/www.facebook.com\/TrattoriadaGigioVenezia\" target=\"_blank\" rel=\"noopener\">Trattoria da Gigio<\/a> &#8211; Venezia<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">La polenta arriv\u00f2 sulle tavole della laguna del 1500 dalle Americhe e rivoluzion\u00f2 la dieta dei locali, una volta basata sui cereali. Ne esistono di diversi tipi:<strong> la gialla tradizionale<\/strong> preparata con la farina di mais, quella <strong>bianca<\/strong>, preparata con la farina di mais bianco, molto utilizzata anche nella provincia di Treviso. C&#8217;\u00e8 anche chi prepara la polenta con la <strong>farina integrale <\/strong>o con la <strong>farina di grano saraceno<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Traditional first courses in Venice<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Bigoli in salsa<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Bigoli are handmade pasta similar to thick spaghetti, with a rough and highly porous surface. That texture is exactly what makes them perfect for pairing with sauce.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/piatti-tipici-veneziani-bigoli.jpg\" alt=\"\u201cBigoli in salsa\u201d prepared at Antica Trattoria Poste Vecie \u2013 Venice\" class=\"wp-image-905\" title=\"\u201cBigoli in salsa\u201d prepared at Antica Trattoria Poste Vecie \u2013 Venice\" srcset=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/piatti-tipici-veneziani-bigoli.jpg 800w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/piatti-tipici-veneziani-bigoli-300x300.jpg 300w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/piatti-tipici-veneziani-bigoli-150x150.jpg 150w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/piatti-tipici-veneziani-bigoli-768x768.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">&#8220;Bigoli in salsa&#8221; preparato da <a href=\"https:\/\/www.postevecie.com\/\" target=\"_blank\" aria-label=\"undefined (apri in una nuova scheda)\" rel=\"noreferrer noopener\">Antica Trattoria Poste Vecie<\/a> di Venezia<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Bigoli are a specialty throughout the Veneto region, often served with meat rag\u00f9 but especially with fish. One of the most traditional Venetian holiday dishes is precisely <strong>bigoli in salsa<\/strong>. The sauce is made with onions and anchovies slowly melted in extra virgin olive oil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Bigoli are made with wheat flour or whole wheat flour \u2014 in the latter case they are called bigoli mori \u2014 and must be about 2 millimeters thick. Compared to traditional spaghetti, the pasta has a firmer texture, and the real secret lies in the <strong>creamy anchovy and onion sauce<\/strong>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Bigoli with duck<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">This is the meat-based version for those who don\u2019t love onions. It\u2019s a slow-cooked rag\u00f9 made with minced duck breast.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"687\" src=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/bigoli-anatra-venezia-piatto.jpg\" alt=\"Bigoli with duck - typical venetian dish\" class=\"wp-image-940\" title=\"Bigoli with duck - typical venetian dish\" srcset=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/bigoli-anatra-venezia-piatto.jpg 950w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/bigoli-anatra-venezia-piatto-300x217.jpg 300w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/bigoli-anatra-venezia-piatto-768x555.jpg 768w\" sizes=\"auto, (max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">With a generous sprinkle of grated cheese \u2014 or even better, some <strong>well-aged mountain cheese<\/strong> produced in the Veneto region \u2014 this pasta truly has no rivals.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Risotto de g\u00f2<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Risotto de g\u00f2 is one of the most typical dishes of Venice and the surrounding area. It\u2019s prepared with goby fish, a species found in the lagoon and still sold today at the Chioggia fish market.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/risotto-di-go-venezia-1024x681.jpg\" alt=\"Risotto de G\u00f2 \u2013 Trattoria da Romano \u2013 Burano\" class=\"wp-image-924\" title=\"Risotto de G\u00f2 \u2013 Trattoria da Romano \u2013 Burano\" srcset=\"\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" data-srcset=\"\" \/><figcaption class=\"wp-element-caption translation-block\">Risotto de G\u00f2 \u2013 Trattoria da Romano \u2013 Burano<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Even though goby isn\u2019t the most attractive fish to look at, it\u2019s used to prepare a delicious risotto that Venetians consider a true delicacy. It pairs beautifully with white wines, another regional specialty locals are proud of.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Risi e bisi<\/h3>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">A traditional dish from across the Veneto region, with many variations. It is <strong>neither exactly a risotto nor a soup<\/strong>, since it is not prepared using the classic rice-toasting method typical of Lombardy.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"687\" src=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/risi-e-bisi-veneto.jpg\" alt=\"Risi e Bisi veneto\" class=\"wp-image-942\" title=\"Risi e Bisi veneto\" srcset=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/risi-e-bisi-veneto.jpg 950w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/risi-e-bisi-veneto-300x217.jpg 300w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/risi-e-bisi-veneto-768x555.jpg 768w\" sizes=\"auto, (max-width: 950px) 100vw, 950px\" \/><figcaption class=\"wp-element-caption translation-block\">Risi e Bisi prepared at Vecia Osteria da Mauro \u2013 Mirano<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">This dish was already being prepared in the 1500s on April 25th, during the feast of Saint Mark, the patron saint of Venice. Some make it with broth, others with pancetta, others with cheese. It remains \u2014 and always will be \u2014 delicious.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Scampi alla busara<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">In Italian, they are called scampi alla busara, a dish not originally from Venice but from the Istrian and Rijeka areas. Today, this extraordinary recipe is prepared throughout the northern Adriatic coast. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"933\" src=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/scampi-alla-busera-piatti-veneziani.jpg\" alt=\"Scampi alla busera - venezia piatti tipici\" class=\"wp-image-945\" title=\"Scampi alla busera Venice\" srcset=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/scampi-alla-busera-piatti-veneziani.jpg 700w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/scampi-alla-busera-piatti-veneziani-225x300.jpg 225w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption class=\"wp-element-caption translation-block\">Tagliolini with scampi alla busara prepared at Ristorante Il Burchiello \u2013 Oriago (VE)<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">The name may derive from the Croatian word buzara, referring to the large pot in which the scampi were cooked. Another theory suggests the dish was prepared using leftover or unsold shellfish, turning what was once considered a <strong>humble dish<\/strong> into a delicacy. The term busara may also derive from \u201cbusaria,\u201d meaning \u201ctrick\u201d or \u201cdeception.\u201d<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Excellent both as a first course and as a main dish, they are the perfect pairing for <strong>good long pasta<\/strong>, ideally handmade spaghetti or linguine.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Traditional Venetian Main Courses<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Baccal\u00e0 mantecato<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">It may sound unbelievable, but <strong>baccal\u00e0 mantecato<\/strong>, whose recipe is now more than 500 years old, owes its origins to a storm. In 1432, the merchant Pietro Querini was sailing near the Arctic Circle and eventually found refuge on an island in what is now Norway.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"650\" src=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/baccala-mantecato-piatti-tipici-venezia-1024x650.jpg\" alt=\"Baccala Mantecato Venice\" class=\"wp-image-908\" title=\"Baccala Mantecato Venice\" srcset=\"\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" data-srcset=\"\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Locals survived on a peculiar fish that was dried under the pale northern sun and had excellent preservation qualities. That \u201cstock\u201d fish was precisely stockfish.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Fegato alla veneziana<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">In dialetto lo chiamano <strong><em>feg\u00e0 \u00e0ea\u00a0venessiana<\/em><\/strong>. Si tratta di una ricetta abbastanza veloce che sfrutta la caramellizzazione della cipolla che, in fase di cottura, tende a diventare dolce.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"483\" src=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/piatti-tipici-veneziani-fegato.jpg\" alt=\"Traditional courses in Venice\" class=\"wp-image-911\" title=\"Traditional courses in Venice\" srcset=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/piatti-tipici-veneziani-fegato.jpg 700w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/piatti-tipici-veneziani-fegato-300x207.jpg 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption class=\"wp-element-caption translation-block\">\u201cFegato alla veneziana\u201d prepared at Hotel Villa Laguna \u2013 Venice<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">The preparation is simple: white onions \u2014 traditionally those from Chioggia \u2014 are cooked slowly for about 15\u201320 minutes. The liver is then quickly seared, and its strong, rich flavor balances the sweetness of the onions.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Sarde in saor<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Let\u2019s admit it: traditional Venetian cuisine loves onions. And in this dish, they take center stage, perfectly paired with fish.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"483\" src=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/sarde-in-saor-piatti-tipici.jpg\" alt=\"Sarde in Saor\" class=\"wp-image-913\" title=\"Sarde in Saor\" srcset=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/sarde-in-saor-piatti-tipici.jpg 700w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/sarde-in-saor-piatti-tipici-300x207.jpg 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption class=\"wp-element-caption translation-block\">\u201cSarde in saor\u201d prepared at Osteria Al Cicheto \u2013 Venice<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">It\u2019s a humble Venetian recipe made with lots \u2014 really lots \u2014 of onions and sardines, an oily fish rich in omega-3s. An affordable delicacy you can enjoy year-round. A small secret: once prepared, it should rest for a couple of days to fully develop its flavor.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Schie with polenta<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">In Venetian dialect, <em>schie<\/em> are tiny lagoon shrimp. They are typically served over white polenta and have an exceptionally delicate yet distinctive flavor.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"483\" src=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/polenta-schie-piatti-tipici-veneziani.jpg\" alt=\"Sarde in Saor\" class=\"wp-image-915\" title=\"Sarde in Saor\" srcset=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/polenta-schie-piatti-tipici-veneziani.jpg 700w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/polenta-schie-piatti-tipici-veneziani-300x207.jpg 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption class=\"wp-element-caption translation-block\">\u201cPolenta with schie\u201d \u2013 Ristorante La Rivista \u2013 Venice<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Le schie con la polenta sono un piatto tipico veneziano povero ma gustoso. Sono ottime sia come antipasto che come pasto completo. Ottimo il contrasto tra la polenta, pi\u00f9 neutrale, e questi piccoli gamberetti dal sapore molto intenso di mare. Un contrasto che siamo sicuri amerete, provare per credere!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Le Moeche<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Le moeche sono i granchi verdi che si trovano nella laguna, un segreto custodito per secoli dai pescatori di <strong><a href=\"https:\/\/www.veneziadaesplorare.com\/cosa-vedere-a-burano\/\">Burano<\/a><\/strong> e di Chioggia. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"960\" height=\"700\" src=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/moeche-piatti-tipici-veneziani.jpg\" alt=\"Moeche fritte\" class=\"wp-image-918\" title=\"Moeche fritte\" srcset=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/moeche-piatti-tipici-veneziani.jpg 960w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/moeche-piatti-tipici-veneziani-300x219.jpg 300w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/moeche-piatti-tipici-veneziani-768x560.jpg 768w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><figcaption class=\"wp-element-caption\">Frittura di Moeche &#8211; <a href=\"https:\/\/www.facebook.com\/RistoranteVecioPiave\" target=\"_blank\" aria-label=\"undefined (apri in una nuova scheda)\" rel=\"noreferrer noopener\">Ristorante Vecio Piave<\/a> &#8211; San Don\u00e0 di Piave<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Durante la primavera e l&#8217;autunno i granchi fanno la muta, cio\u00e8 perdono il guscio restando per un breve periodo indifesi. E&#8217; proprio in questo momento che i pescatori li raccolgono, anche quando il nuovo carapace \u00e8 ancora molle. Per questo venivano chiamati &#8220;mollecche&#8221;, da cui &#8220;moeche&#8221;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Questo segreto venne svelato solo nel secondo dopo guerra alle nobili famiglie della <strong><a title=\"Giudecca Venezia cosa vedere\" href=\"https:\/\/www.veneziadaesplorare.com\/isola-della-giudecca\/\">Giudecca Island<\/a><\/strong> per diffondersi poi in tutta la laguna. Oggi le moeche sono un patrimonio da difendere, un presidio <strong>slow food<\/strong>. La ricetta \u00e8 semplicissima: si infarinano e si friggono.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Desserts and Pastries<\/h2>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">You may notice that Venetian pastry traditions are especially rich in cookies. This is because, in the past, men often traveled by sea and needed food that would keep well over time. In addition, Venetian nobles loved enjoying tea with biscuits. And so were born the <strong>traditional Venetian desserts<\/strong>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Baicoli<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Baicoli are traditional Venetian dry cookies. They originated from the need to transport something sweet and tasty aboard merchant ships \u2014 a crunchy dessert for sailors that wouldn\u2019t spoil easily.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"350\" src=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/06\/baicoli-biscotti-venezia.jpg\" alt=\"Biscottini secchi di Venezia\" class=\"wp-image-794\" title=\"Biscottini secchi di Venezia\" srcset=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/06\/baicoli-biscotti-venezia.jpg 700w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/06\/baicoli-biscotti-venezia-300x150.jpg 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph translation-block\"><strong>Baicoli are traditional Venetian dry cookies<\/strong>, which also became popular among the noblewomen of the Serenissima Republic, as they paired perfectly with tea.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The recipe is based on a few simple yet high-quality ingredients: flour, butter, sugar, and egg whites. The secret to their crunch? Double baking and a long preparation process that allows the dough to mature.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Zaeti<\/h3>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">In Venetian dialect, the word \u201czaeti\u201d means \u201cyellowish\u201d and refers to a type of slightly spiced cookies traditionally prepared in Venice during the fall.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"988\" src=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/zaeti-biscotti-tipici-venezia.jpg\" alt=\"Zaeti Piatto Tipico Veneziano\" class=\"wp-image-932\" title=\"Zaeta Typical Dessert\" srcset=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/zaeti-biscotti-tipici-venezia.jpg 950w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/zaeti-biscotti-tipici-venezia-288x300.jpg 288w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/zaeti-biscotti-tipici-venezia-768x799.jpg 768w\" sizes=\"auto, (max-width: 950px) 100vw, 950px\" \/><figcaption class=\"wp-element-caption translation-block\">Zaeti prepared by Pasticceria Pinel \u2013 Jesolo<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Perfect for breakfast or an afternoon snack, they are ideal for dipping into milk, coffee, or tea. These cookies actually originated in the <strong>mountain area of Veneto<\/strong>, where a very fine cornmeal is produced \u2014 also well suited for pastry-making.<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Among the ingredients are 00 flour, cornmeal, eggs, butter, raisins, and lemon zest. It is precisely the <strong>cornmeal<\/strong> that gives them not only crunchiness but also a slightly grainy texture. They are even mentioned in the culinary writings of Artusi.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Venetian Fritole<\/h3>\n\n\n\n<p class=\"wp-block-paragraph translation-block\"><strong>Traditional Venetian dishes<\/strong> are often associated with specific events or times of the year. For example, during the <strong>Carnival of Venice<\/strong>, small sweet fritters are prepared. Their history is very ancient: as early as the 1300s there seems to have been a professional guild of fritole makers, called \u201cfritoleri,\u201d whose craft was passed down from father to son during the Renaissance.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"960\" height=\"546\" src=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/fritole-veneziane-piatti-tipici.jpg\" alt=\"Food Venice Typical for Carnival\" title=\"Food Venice Typical for Carnival\" class=\"wp-image-947\" srcset=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/fritole-veneziane-piatti-tipici.jpg 960w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/fritole-veneziane-piatti-tipici-300x171.jpg 300w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/fritole-veneziane-piatti-tipici-768x437.jpg 768w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">In the original recipe, these small fried balls contain raisins, flour, sugar, pine nuts, milk, and yeast. The raisins, to enhance their stronger and slightly spiced flavor, are soaked in water and grappa. The taste is irresistible \u2014 one leads to another.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Bussol\u00e0 from Burano<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The bussol\u00e0 from Burano is one of the delicacies Venetians are most proud of. It\u2019s a vanilla-flavored cookie traditionally prepared during the Easter season and once wrapped in linen so that its buttery aroma would perfume everything.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"687\" src=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/bussola-burano-biscotti-veneziani.jpg\" alt=\"piatti tipici venezia\" class=\"wp-image-936\" title=\"Piatti tipici venezia\" srcset=\"https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/bussola-burano-biscotti-veneziani.jpg 950w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/bussola-burano-biscotti-veneziani-300x217.jpg 300w, https:\/\/www.veneziadaesplorare.com\/wp-content\/uploads\/2020\/07\/bussola-burano-biscotti-veneziani-768x555.jpg 768w\" sizes=\"auto, (max-width: 950px) 100vw, 950px\" \/><figcaption class=\"wp-element-caption translation-block\">Bussol\u00e0 prepared by the Venetian biscuit maker Carmelina \u2013 Burano<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">They have a slightly yellow color thanks to the high presence of egg yolks. These little treats are incredibly tasty \u2014 and slightly addictive \ud83d\ude42 <\/p>","protected":false},"excerpt":{"rendered":"<p>From bigoli in salsa to sarde in saor, from Venetian-style liver to moeche. Here\u2019s where to taste these local specialties in Venice and beyond.<\/p>","protected":false},"author":1,"featured_media":901,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-900","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mangiare-bere"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":8}},"_links":{"self":[{"href":"https:\/\/www.veneziadaesplorare.com\/en\/wp-json\/wp\/v2\/posts\/900","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.veneziadaesplorare.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.veneziadaesplorare.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.veneziadaesplorare.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.veneziadaesplorare.com\/en\/wp-json\/wp\/v2\/comments?post=900"}],"version-history":[{"count":4,"href":"https:\/\/www.veneziadaesplorare.com\/en\/wp-json\/wp\/v2\/posts\/900\/revisions"}],"predecessor-version":[{"id":5701,"href":"https:\/\/www.veneziadaesplorare.com\/en\/wp-json\/wp\/v2\/posts\/900\/revisions\/5701"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.veneziadaesplorare.com\/en\/wp-json\/wp\/v2\/media\/901"}],"wp:attachment":[{"href":"https:\/\/www.veneziadaesplorare.com\/en\/wp-json\/wp\/v2\/media?parent=900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.veneziadaesplorare.com\/en\/wp-json\/wp\/v2\/categories?post=900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.veneziadaesplorare.com\/en\/wp-json\/wp\/v2\/tags?post=900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}