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Veneto & Venice
cuisine
tips you can trust
Most famous
Veneto and Venice
dish
Fegato alla Veneziana
Though meat dishes are a minority in Venice, one is world famous: Fegato alla Veneziana, tissue-thin calves' liver slices sauteed with onions.
Seafood
Adriatic
Sea
The principal source of animal protein comes from the seafood caught in the cool northern Adriatic Sea.
Scampo
The Adriartic waters exclusively yield one of the world's greatest culinary delights, the scampo. When seen on American menus, "scampi" (plural of scampo) almost invariably means oversized shrimp (not the true scampo). Moreover, they lack the delicate, sweet flavor of the genuine crustacean species.
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Neptune stars
Other excellent local seafood worth sampling includes shrimp, crayfish, cuttlefish, mussels, eel, sole and mullet.
Major starch staples
of Venice and Veneto
Rice
reigns
Rice, not pasta, is the principal starch staple of Venice and is typically served combined with other ingredients. The most splendid application is in the vegetable dish Risi e Bisi, literally Rice and Peas.
Polenta
Outside Venice, in the Veneto region, the firm cornmeal-mush specialty, Polenta, rivals and in some places supplants rice as the primary starch staple.
Pasta
Pasta, though in the third place in the starch popularity poll, has over the last century been steadily increasing its share of the market.
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