Venice: most traditional food


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his page of WebFoodCulture is about the most traditional Venetian specialties. The following articles include not just recipes, but also stories, interesting facts and the location of the most traditional restaurants to taste these delights. In addition, they provide useful information on the historic manufacturers.

IN THIS PAGE:

The most traditional Venetian specialties. The historic restaurants and manufacturers.


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

Harry’s Bar and its jewels: the Bellini and the Carpaccio.

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arry’s Bar is a fascinating place, rightly part of 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)




Frittelle and galani: pastries of the Venetian Carnival. Frittelle and galani: pastries of the Venetian Carnival.

Frittelle and galani: pastries of the Venetian Carnival.

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he Venetian Carnival: an event unique in the world, renewing its magic year after year. During the period of its celebrations, all the pastry shops of the Doge’s city prepare delicious ‘frittelle’ and ‘galani’: let’s taste these sweet specialties, rich in history and tradition. (continue)




The Venetian creamed baccalà. The Venetian creamed baccalà.

The Venetian creamed baccalà.

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he 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)



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iving 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.


Most traditional Venetian food & wine.




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

Sarde in saor, a Venetian specialty.

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he 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)




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

Baicoli, ancient Venetian biscuits.

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he ‘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)



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

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

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he 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.



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ome 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 in 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.

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ocated 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.

WebFoodCulture: only the most traditional food & wine.

The Venetian ‘bacari’.

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trolling 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’.

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’.

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ne of the most characteristic places in Venice is undoubtedly the Rialto market, for a long time the center of all the mercantile activities of the city. The ‘Pescheria’ is part of this market: a beautiful structure built in the early ‘900 and used for fish trading.




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.