Venice: most typical food


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enice is without doubts one of the most fascinating places in the world. The foundations of its magnificent palaces, legacy of a glorious past, lay on a multitude of small islands, connected to each other by a dense network of narrow canals. Let’s navigate through them aboard a romantic ‘gondola’, looking for the most exquisite delicacies the ‘Doge’s city’ can offer.

IN THIS SECTION:

Typical food and wine from Venice, the city of Saint Mark, also known as the ‘Serenssima’.


Most typical Venetian food and wine.


A Bellini at the Harry's Bar.

A Bellini at the Harry’s Bar.

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he ‘Bellini’, one of the most famous cocktails in the world, was invented in 1948 by Giovanni Cipriani to celebrate an exhibition dedicated to the homonymous painter of the 16th century. The ideal place to taste it is undoubtedly the Harry’s Bar, a Venetian restaurant of great charm, appreciated by personalities such as Hemingway and Maria Callas. (coming soon)




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

Baicoli, ancient Venetian biscuits.

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he ‘Baicoli’ are among the most typical 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)




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 even only 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.

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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)




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

Frittelle and galani: sweets 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 the festivities, the local confectioners make delicious ‘frittelle’ and ‘galani’: let’s taste them, surrounded by colorful masks and fascinating places. (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 typical 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

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.

The most typical and traditional food and 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 typical 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:



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}

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