Traditional food and wine from Venice

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Traditional food and wine from Venice


This section of WebFoodCulture is about the most typical and traditional food and wine specialties from the Italian city of Venice. The following articles include their fascinating origins, useful information and interesting facts. They also provide indications on the historic restaurants and producers of these delicacies, giving the opportunity to taste their authentic flavor.


The most typical and traditional food and wine specialties. Their origins, info and interesting facts. The historic restaurants and producers.

Harry’s Bar jewels: Bellini cocktail and Carpaccio (img-06)

Harry’s Bar is a fascinating place, rightly part of the collective imagination. Over the years, thanks to its customers and their stories, this bar has developed a soul of its own. Two delicious specialties have been invented within its walls: the ‘Bellini’ and the ‘Carpaccio’. (continue)

Italy – Section: Food places

Venetian Frittelle. Venetian Frittelle.

The Venetian Carnival: an event unique in the world, renewing its magic year after year. During the period of its celebrations, the pastry chefs in the Doge’s city prepare delicious ‘frittelle’: let’s taste these sweet specialties, so rich in tradition. Let’s find out their history, many useful information and interesting facts. (continue)

Italy – Section: Desserts

Venetian Galani. Venetian Galani.

In addition to Frittelle, the other sweet specialty prepared in Venice during the Carnival are Galani. This delight consists of thin strips of dough made with butter, flour and eggs, which once fried are sprinkled with sugar. Let’s taste them and discover their history, lots of information and interesting facts.

Italy – Section: Desserts

Giving just a quick glance at the map of Venice, its very particular shape appears immediately clear. It’s a city unique in its kind, resting its foundations on 118 small islands, connected by a dense network of 176 channels. These channels are, in fact, the streets of the Serenissima: suggestive places, full of inimitable charm, especially when they are crossed by a beautiful gondola.

Sarde in saor, a Venetian specialty. Sarde in saor, a Venetian specialty.

Sarde in saor, a Venetian specialty.

The origin of the recipe for ‘Sarde in saor’ is profoundly linked to a need particularly felt in the Venice of the past: the preservation of food. In the Fourteenth Century, the lack of refrigeration required the use of ingredients such as onion and vinegar to protect fish from deterioration. (coming soon)

Italy – Section: Street food / Appetizers

 Baicoli, ancient Venetian biscuits.  Baicoli, ancient Venetian biscuits.

Baicoli, ancient Venetian biscuits.

The ‘Baicoli’ are among the most traditional Venetian biscuits. Their name comes from the local dialect, meaning ‘small fishes’, probably for the vague resemblance in shape. As all biscuits, they are cooked twice (‘bis-coctus’) and thus very dry: this ‘feature’ makes them perfect for long-keeping. (coming soon)

Italy – Section: Desserts

The Venetian creamed baccalà.

The Venetian creamed baccalà.

The origins of creamed baccalà, one of the most exquisite Venetian specialties, are linked to a very fascinating story. It seems, in fact, that dried cod, its main ingredient, was discovered almost by chance at the beginning of the Fifteenth Century, when a merchant, forced by a storm, landed in Norway.
(coming soon)

Italy – Section: Street food / Appetizers

Looking at the paintings by Giovanni Antonio Canal, also known as ‘Canaletto’, is the best way to understand the splendor and the magnificence reached by the city of Venice during the period of its maximum power.


The most traditional food and wine from Venice, the historical restaurants and producers.

Venetian galley (img-05) Venetian galley (img-05)

The origins of many of the most traditional Venetian specialties are linked to the peculiar past of this city: a glorious past, when the ships of the ‘Serenissima’ dominated the seas, undertaking crossings that could last for weeks. This led to the adoption of foods prepared in such a way as to ensure their long conservation in conditions quite often prohibitive, such as those of a pantry without refrigeration and shaken by waves.

Some historians trace the origin of the Venice Carnival to a period close to the year 1000. Since its beginning, much of the success of this event was due to the opportunity given to people to use different types of masks to conceal their identity: for this reason, quite soon an artisan industry specialized in their production flourished in the city.
The main celebrations were held in Piazza San Marco (St Mark’s Square) and all the ‘campi’ (little squares) of the Serenissima: during the Eighteenth Century, these celebrations reached such a level of magnificence to become very famous all across Europe.

Italy, Veneto Region.

State: Italy
Region: Veneto

The city of Venice.

Located in the Northeast of the Italian peninsula, the city of Venice has hundreds of years of history: the very first settlement, dating back to the Fifth Century, hosted the populations fleeing from the barbarian invasions. In the Thirteenth Century, thanks to its strategic geographic position, located between the East and the West, the ‘Serenissima’ became the main commercial power in the Mediterranean. A centrality that began to falter after the discovery of the Americas and the resulting change of the international trading routes.


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The Venetian ‘bacari’.

Strolling through the ‘calli’, the narrow alleys of Venice, it’s quite easy to come across a ‘bacaro’: a small tavern, very noisy and lively, where it’s possible to spend some time enjoying the company of the nice and colorful local people. In a traditional bacaro are usually served wine and very tasteful appetizers: the ‘cicchetti’. (coming soon)

Venice & Vivaldi.

Listening to Vivaldi’s music is probably one of the best ways to really start understanding and appreciating Venice:

Note: join Spotify and listen to the full song.

The ‘Pescheria’.

One of the most interesting places in Venice is the ancient market near the bridge of Rialto. The ‘pescheria’ is the part of this market devoted to fish trading. It’s hosted in a beautiful structure built in the early 1900s.


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The images bearing the logo ‘webfoodculture’ are copyrighted.

The following images are public domain:

img-01 (*) – The Entrance to the Grand Canal, Canaletto, 1730, Museum of Fine Arts, Houston (Wikipedia Link) {PD-US}
img-02 (*) – View of the entrance to the Arsenal, Canaletto, 1732, proprietario P.J.Hoffmeister (Wikipedia Link) {PD-US}
img-03 (*) – The Reception of the French Ambassador Jacques–Vincent Languet, Canaletto, 1727 (Wikipedia Link) {PD-US}
img-04 (*) – The Grand Canal from the Palazzo Vendramin-Calergi, Canaletto, 1727-1728 (Wikipedia Link) {PD-US}
img-05 (*) – Venetian Galley, Konrad Grünenberg, 1487 (Wikipedia Link) {PD-US}
img-06 (**) – Ernest Hemingway, Kenya, 1954, JFK Presidential Library (Wikipedia Link) {PD-US}

(*) The copyright of this image has expired.
(**) Image released in public domain by its author.