Eat Like a Venetian: Our Favorite Recipes from Italy's Most Alluring City
Some say the best way to experience Venice is to get lost. It might seem odd in this digital age, but if you put your phone and maps away and let yourself meander, you'll discover all kinds of treasures. You could say Venice is off the grid already; its map shows almost nothing at a right angle. In fact, Venice looks more like a snail shell, with the Grand Canal winding its way through the center.
When you travel by gondola there, you pass the crumbling facades of houses and palazzi; all pastel, watery reflections of Venice's golden past. On foot, the city's tiny streets and short bridges might lead you on a magical mystery tour of the present. If you cross the bridges, go under narrow arches, and lose yourself down dark alleys, before you know it you could be face to face with a small neighborhood bar. My advice: Go in.
Yes, Venice is full of secrets, but its people unite over food—especially before dinner, where traditions mingle with innovation, and regulars with visitors over the customary small bites called cicchetti
. Wine bars all over town, known as bacari, serve creative appetizers and crostini in seemingly endless varieties.
On your wander you may also see an amazing array of fish in the Rialto market, brought in at dawn and displayed proudly on ice. Or marvel at a wooden boat on a quiet quay, stacked with boxes of fruits and vegetables; a floating produce market. As colorful as Venice can be, black and white are evident, too; in its squid ink and white cornmeal, in gondola hulls and sparkling, white sole.
To eat like a Venetian, treat yourself to the freshest seafood and some of the region's specialties, such as polenta, risotto, radicchio, even liver and onions—and spring's sweetest peas. And, of course, if you start each meal with a sense of celebration, you will surely get a feel for what it's like to be in the lovely faded city, with its long history of showcasing art, beauty, and light.
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Aperol Spritz
To kick off your Venetian experience, a bright, delicious Aperol Spritz is a must. These neon drinks are served with an orange slice, and sometimes accompanied by salty green Castelvetrano olives.
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Bellini
The Bellini, famously created at (Harry's Bar) in the 1940s, is pure elegance. This drink shows that simple is best, as it lets the peach flavor shine through. Chill the fruit purée ahead of time for a refreshing aperitif.
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Anchovy Crostini
To begin with, here's a twist on one of Venice's classic seafood dishes: sardines in saor, in which the fish are marinated in a light, sweet and sour onion pickle. This variation uses white anchovies, such as Spanish boquerones, which makes it an easy appetizer to assemble.
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Arancini
Warm and crisp and oozing with cheese, little fried rice balls are the type of nibble you might be offered at a bar—and a great way to use any risotto left from another night's dinner.
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Baccala Mantecato
Known as baccala mantecato in Venice, this satisfying spread of creamy salt cod is usually served on crostini. Plan ahead to have time for soaking the fish for three days.
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Minted Pea and Prosciutto Crostini
Peas, please. That's what you should say when in the Veneto, where the sweet pea is held to high standards and is supposed to be shelled just before cooking.
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Broiled Figs with Pancetta
Another creative and fun treat to have with your spritz are fresh figs, broiled with bacon. You'll have to wait until figs are in season, but it's worth it. Purple figs would work just as well as the green ones. Cook in batches to be sure they're served warm.
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Polenta Squares with Prosciutto
Polenta is a staple in the Veneto. There they grow a unique variety of white corn, but yellow cornmeal is used, too. Either one would work for this recipe, which makes a good hot appetizer option for those with gluten intolerance.
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Saffron Risotto with Shrimp and Peas
Risotto is Venice's pride and joy—always served loose and creamy, all'onda—wavelike. This one is seasoned with saffron, which played a part in Venice's legacy from its time as a spice trading empire.
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Wine-Poached Scallop and Herb Salad
Venetians often prefer seafood marinated at room temperature and in salads. Here is a light treatment for scallops, with fronds of fennel and other herbs. Served with prosecco, it makes a light, celebratory lunch.
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Whole Roasted Mackerel
This is one for when the fish market is calling. To act like a Venetian, buy the freshest whole fish and cook them simply to show off your talent for shopping.
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Radicchio
Radicchio shows off its intense magenta color best when raw, and then it's often served with bright or salty dressings. But when it's cooked it becomes a soft, luscious vegetable and its bitterness is completely mellowed. Try this simple method and you might never eat it raw again.
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Venetian Cookies
All the fanciful pastries in the world can't take the place of really great, old-fashioned cookies. These two traditional Venetian cookies are not too sweet, and they're especially good for dunking.
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Tiramisu
Pick me up: That's what this dessert's name means. Well, if eating like a Venetian isn't enough to lift your spirits this dessert will always do the trick.