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Tuesday December 12, 2017

Venetian food

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In Venice the food is varied and tasty. Worth mentioning, among the first courses, bigoli: dark homemade spaghetti with durum wheat flour integralee with anchovy sauce.
"Risi coi fenoci" (risotto with fennel); rìsi and cabbage; risi in cavroman, typical rice with mutton and tomatoes, and lots of other risotto:"al Taglio", with eel and shrimp; de la visilia, with beans, Gobies and anguilla, and the famous black risotto, cooked with black of cuttle fish.
"Fasioi Sofegai": boiled beans , put in a baking dish and topped with salsa Peverada (typical Venetian sauce made with chicken livers, Soppressa , anchovy fillets, pickled peppers, parsley, lemon, vinegar); radicchio di campo boiled and then browned with lard, olive oil and garlic; potatoes alla veneziana, chopped cooked with olive oil, butter and onion and seasoned at the  end with chopped parsley, are anger common boundaries.
Classics, including seafood, Baccala' (stockfish) mantecato: boiled, in low fire in a heavy saucepan and worked extensively with a wooden spoon, adding oil little by little and finally by perfuming with chopped parsley and garlic; Bisato sull' ara, eel  cooked on stone used to temper the Murano glass; cuttlefish alla veneziana, with onion, parsley, garlic, white wine, tomato sauce.
Finally, the typical lagoon crustacean, crab, served boiled and then topped with olive oil, lemon juice, pepper and chopped parsley.
The various tasty meat dishes, including: stufadin (mutton stew); pork in milk, pork thigh first marinated in vinegar or white wine, then browned in butter, scented with Sage and Rosemary, then cooked in milk; polastro in teda, tasty Chicken Cacciatore.
Baicoli, thin delicate cookies by dunking in zabajon; fritole (doughnuts) that formerly used with Malvasia or with the wine of Cyprus; rosada veneta, milk pudding scented with lemon.
Nicolotta cake, made with bread softened in latch-milk with eggs and raisins, whose name derives from what was once the poorest neighborhood of Venice, are the most typical desserts of the lagoon city.
Among the wines, excellent red Cabernet and Merlot to Pramaggiore and Tocai Lison whites white and s. Das.

Informations

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Getting around

Getting around

In Venice you can move on foot (a really beautiful experience) or with boats and motorboats ACTV....

How to arrive

How to arrive

IF YOU ARRIVE BY PLANE From Marco Polo airport you can reach the historic centre of Venice in...

Venetian food

Venetian food

In Venice the food is varied and tasty. Worth mentioning, among the first courses, bigoli: dark h...

Around the province

Around the provin…

Those who wish to enjoy an unusual trip to Venice, have to travel the Brenta Riviera with the his...