Must-Try Food in Venice Italy: A Delicious Journey Through History and Flavor of Venice
Venice: a city of art, culture, and history, but for me, above all, a city of incredible food. I’ve visited Venice several times, each time discovering a new layer of its charm. From the romance of a gondola ride on the Grand Canal to the mystique of the Carnival of Venice, this world-famous Italian city has so much to offer. And while I’ve already crafted the perfect one-day and two-day Venice itineraries (and even explained where to stay in Venice), it’s the food that always finds its way to the top of my Venice bucket list.
Being from Dalmatia, a coastal region of Croatia, I’ve always felt a special connection to Venetian cuisine. That’s because, for centuries (from the 15th to the 18th centuries), Venice ruled parts of Dalmatia, and many Venetian dishes have made their way to our tables. Venetian food, with its deep historical roots, feels both familiar and exotic to me. Many of the recipes I grew up with, like risi e bisi, scampi alla busara, and pasta e fagioli, are staples in Dalmatian homes. These typical Venetian dishes continue to tell the story of the Venetian Republic’s power, trading influence, and cultural exchange.
Let’s dig into the world of Venetian cuisine, exploring the best traditional Venetian dishes you must try when you visit this captivating city!
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Venetian Cuisine: A Taste of Venice’s Rich Trading History
Venetian cuisine has always been influenced by Venice’s unique position as a trading power. The medieval Venetian Republic, at its height, controlled major trade routes throughout the Mediterranean and beyond, with strong ties to the East. Venetian merchants brought exotic ingredients and spices like cinnamon, cloves, and saffron from the farthest corners of the world to the kitchens of Venice. Marco Polo, the most famous Venetian merchant and adventurer, brought rice to Venice at the beginning of the 14th century. Since then, rice has become a staple food in Venice.
Seafood, of course, is a central component of Venetian food, thanks to the location of Venice on the Adriatic Sea. Fish like anchovies and sardines, along with seafood- squid, scampi, and clams, have been at the heart of Venetian cooking for centuries. Vegetables such as artichokes, radishes, and squash flowers, play significant roles in local Venetian dishes. Even today, these influences can be seen in the typical food in Venice’s famous bacari (small bars), trattorias, and osterias.
Eating in Venice Italy: Bacari, Trattorias, and Osterias
In Venice, eating is not just about the food—it’s about the experience. If you’re looking to eat like a local, visit one of Venice’s bacari for an unforgettable cicchetti experience. These small, flavorful dishes are often compared to Spanish tapas, but with their own Venetian twist. Picture yourself sipping an ombra (a small glass of wine) and nibbling on cicchetti with friends, just like the Venetians have done for centuries.
Trattorias and osterias also offer authentic Venetian food in a more formal setting, with many dishes rooted in the region’s history. You can’t miss a trip to the Rialto Market, Venice’s iconic food market, which has been buzzing since the 11th century. The Rialto Fish Market is a particularly special place to get a glimpse of the freshest seafood Venice has to offer.
Best Food in Venice Italy: Venetian Dishes You Must Try
Now, let’s talk about the dishes that make Venice a food lover’s paradise. Each one of these traditional Venetian foods tells its own story, offering a unique blend of history, flavor, and culture. Here’s a list of some of the best Venetian dishes, along with a little history and what you can expect when you take a bite.
1. Cicchetti
Cicchetti are Venetian tapas, small bites of finger food, or small plates, perfect for snacking with a glass of wine. You’ll find them in every bacaro in Venice. Popular cicchetti options include:
- Mozzarella in Carrozza: This crispy treat is one of my absolute favorites. Mozzarella is sandwiched between two pieces of bread, and then fried until golden brown. The outside is crispy, but once you take a bite, the gooey mozzarella stretches in all the right ways. It’s indulgent but comforting.
- Nostrano and Soppressa Salami: These cured meats are perfectly balanced in flavor. The nostrano salami has a rich, porky taste, while the soppressa is slightly spiced and a little tangy. Together, they’re a perfect bite when paired with a glass of ombra.
- Montasio Cheese: Montasio DOP is a typical soft cheese from the neighboring Friuli-Venezia Giulia that I’ve had in many forms. But in Venice, it’s usually served as a small chunk to snack on. It’s firm and slightly nutty with a creamy aftertaste—simple, but so satisfying.
- Polpette: These Venetian meatballs are bite-sized and packed with flavor. Tender, juicy, and often served with a side of fresh tomato sauce, these little treats are always a crowd-pleaser.
2. Sarde in Soar
I can’t recommend sarde in soar enough. This dish features fried sardines marinated in a sweet-and-sour sauce made from vinegar, onions, raisins, and pine nuts. The sardines have a mild, delicate taste that’s beautifully balanced by the tangy, slightly sweet marinade. It’s an iconic Venetian dish that captures the city’s love for bold flavors and simple ingredients. it’s yummy!!
3. Bigoli in Salsa
Bigoli, a thicker, chewy pasta (similar to Tuscan pici pasta), is served with a sauce made from onions, anchovies, and olive oil. The anchovies add a salty, umami richness to the dish, while the onions give it a natural sweetness. The bigoli pasta holds onto the sauce beautifully, making each bite a perfect combination of savory flavors. It’s simple but so satisfying. I love how this dish truly represents the humble side of Venetian cuisine.
4. Risi e Bisi
Risi e bisi—rice and peas—may sound simple, but trust me, it’s anything but. The rice is cooked in a rich, flavorful broth, often with a hint of pancetta or bacon. The peas add a burst of freshness and sweetness, and the dish is finished with a little Parmigiano Reggiano. It’s a dish that reminds me of my childhood home table in Dalmatia and a dish that I always look forward to when I’m in Venice.
5. Risotto de Go
This risotto is all about the gò (lagoon goby) fish, a small, white fish native to the Adriatic Sea. The fish is simmered in a rich broth and then poured over the rice as it cooks. The result is a creamy, flavorful risotto with a slightly sweet fish taste. It’s one of those dishes where the simplicity of the ingredients truly shines through, and each bite is comforting and full of flavor.
6. Scampi alla Busara
Scampi alla busara is one of the highlights of Venetian seafood for me. It is one of my all-time favorite dishes that I love to prepare at home! Fresh scampi (langoustines) are cooked in a sauce made of tomatoes, garlic, white wine, and herbs. A little breadcrumb is sprinkled over the top of the shrimp and toasted for the perfect finishing touch. The sweetness of the scampi pairs perfectly with the rich, tangy sauce. Every bite is a burst of flavor, and the scampi are perfectly tender. I’ve had this dish at several local trattorias, and it always feels like a true celebration of the sea.
7. Baccalà Mantecato
I was initially hesitant to try baccalà mantecato, thinking it might be too salty, but I’m so glad I did! Salted cod is whipped into a creamy spread, often served with warm polenta or fresh bread. The cod’s saltiness is balanced by the smoothness of the spread, and the texture is wonderfully creamy. It’s one of the most traditional Venetian dishes, and it’s something you’ll find in every bacaro and osteria in Venice.
8. Risotto con Nero di Seppia
If you’ve never had squid ink, this dish is a must-try. Risotto con Nero di Seppia is another of my favorite Venetian dishes, prepared often in my home. Thanks to Venetian influences, black squid ink risotto is a popular dish in Dalmatia and Istria (the coastal regions of Croatia). The black ink infuses the risotto with a briny, oceanic flavor that’s both bold and rich. The squid ink makes the rice creamy and gives it a beautiful dark color. The taste is deep, almost earthy, but it’s beautifully complemented by the slight sweetness of the squid. I can’t help but enjoy this dish —it’s a true seafood lover’s dream.
9. Lasagnette con Nero di Seppia
Lasagnette is a local pasta, similar to tagliatelle. Imagine a twist on lasagna but with squid ink as the star. The pasta is rich, the squid ink sauce is creamy and full of umami, and each bite feels like a luxurious, indulgent experience. The layers of seafood and pasta come together in perfect harmony, and I always leave the table wanting more.
10. Pasta e Fagioli
A comforting bowl of pasta e fagioli is exactly what I crave on a chilly day in Venice. This dish is made with beans, pasta, and a flavorful broth, often made richer with pancetta or garlic. It’s hearty but not overwhelming, with the beans adding a creamy texture and the pasta giving it a satisfying chew. It’s simple yet filling, and always reminds me of the warmth of Venetian home cooking.
11. Fegato alla Veneziana
This dish is for the adventurous eater. Veal liver is cooked with onions until it’s tender and slightly caramelized and then served with a side of soft polenta. The onions add a sweetness that balances the richness of the liver, and the polenta is the perfect base for soaking up all the flavors. It’s one of those dishes I’ve come to appreciate more with each visit to Venice—it’s deep, flavorful, and incredibly comforting.
12. Granseola alla Veneziana
Crab is at the heart of Venetian seafood cuisine, and granseola alla Veneziana is a classic. Fresh spider crab is served chilled, with a light dressing of olive oil, lemon, and parsley. It’s delicate, and refreshing, and allows the sweetness of the crab meat to shine. I love how simple yet elegant this dish is—it’s the perfect appetizer or light main course on a warm day in Venice.
13. Moleche (Moleche Fritte, Moleche Col Pien)
Moleche, or soft-shell small crabs, are a true Venetian delicacy. You can have them fried (moleche fritte) for a crispy, savory snack or dip into beaten eggs and tossed (moleche col pien) for a more indulgent treat. The soft-shell crabs have a sweet, tender flavor, and I’ve never had anything quite like them. The fried version is especially satisfying, crispy on the outside, and tender on the inside. You can find moleche offered in Venetian restaurants in spring (male crabs) and autumn (female crabs). Moleche crabs are a delicacy food in Venice Italy, so they come with a price tag.
14. Polenta Schie
Polenta schie is another dish that perfectly blends Venetian flavors. Tiny shrimps from the Adriatic are paired with soft, creamy polenta. The shrimps are slightly sweet and have a delicate texture, which contrasts beautifully with the smooth polenta. It’s a dish I’ve had many times, and each time, I’m reminded of how well Venice uses the ingredients it has at its disposal.
15. Moscardini alla Diavola
These baby octopuses are cooked in a spicy tomato sauce, with just enough heat to give it a kick. The tender octopus absorbs the rich flavors of the sauce, and the spices bring everything together in perfect balance. It’s a dish with a bold, fiery flavor, and I love the intensity it brings to the table. Moscardini alla veneziana are a typical Venetian cicchetto, typically accompanied by ‘ombra de vin‘ (a glass of wine).
16. Tremezzini Veneziani
These Venetian triangular-shaped finger sandwiches are a cornerstone of Veneto cuisine and a delightful snack. A lady named Ada Boni, a famous cookbook author invented tremezzini in Venice at the end of the 19th century. The sandwich is cut into two parts, with a slice of bread in the middle and filled with various fillings. Tremezzini Veneziani are filled with simple ingredients like tuna, hard-boiled egg, cheese, salmon, and olives. The bread is soft, the fillings are light yet flavorful, and they’re perfect when you’re on the go, exploring the city.
17. Fritto Misto
Venetian street food at its finest. Fritto misto is a mix of fried seafood, often including shrimp, squid, and small fish. It’s crispy, crunchy, and absolutely irresistible. I’ve often picked up a cone of this delicious fried seafood while walking around the city, and it’s the perfect snack to enjoy by the canals. Check out this Venice street food tour to try some of the finest bites in Venice!
18. Ombra di Vin
An ombra is a small glass of wine, often enjoyed in the afternoon. In Venice, it’s a tradition to sip an ombra with a side of cicchetti. The wine is usually light and crisp, and it pairs wonderfully with the salty and savory bites you’ll be nibbling on.
19. Spritz (Aperol or Campari)
The spritz is iconic, and I can’t imagine a trip to Venice without one. During the Hapsburg reign of Veneto, Austrian soldiers, not used to the strong Italian wines, introduced spritz in Venice asking to spray (spritzen) wine with sparkling water. There are two typical spritzes in Venice – Aperol and Campari spritz. I always go for the Aperol version—it’s vibrant, refreshing, and slightly bitter. The orange hue makes it feel festive, and it’s perfect for sipping while you people-watch in one of Venice’s charming squares.
20. Prosecco
Prosecco, the sparkling wine of the Veneto region, is something I’ve enjoyed on many occasions in Venice and a wine I always gladly have at home. It’s light, bubbly, and incredibly refreshing. Whether you’re having it as an aperitif or pairing it with a seafood dish, Prosecco always feels like a celebration. Prosecco hills are less than an hour by train from Venice. You can visit their wineries on this day tour from Venice!
21. Bellini
There’s no better place to enjoy a Bellini than at Harry’s Bar in Venice, where this cocktail was invented. Made with Prosecco and peach purée, it’s the perfect balance of sweet and fizzy. Every sip takes me back to the glamour and elegance of Venice. Just to add here, Harry’s Bar is one of the most iconic bars in Venice. It welcomed many celebrities, including Ernest Hemingway, Orson Welles, Peggy Guggenheim, Gary Cooper, and Katherine Hepburn.
22. Fritelle (Fritole Veneziane)
Fritelle are Venetian doughnuts, and they’re typically eaten during Carnival. They are also traditional sweets in Istria and Dalmatia (Croatia) during the Carnevale season. My grandmum made them and my mum still makes them! Fritole veneziane are golden and crispy on the outside, with a light, fluffy interior filled with raisins. Sprinkled with powdered sugar, they’re sweet, warm, and absolutely irresistible.
23. Baicoli
These delicate Venetian biscuits are perfect for a quick bite. They’re crisp and slightly sweet, and I love dunking them into a glass of wine for an authentic Venetian snack. Baicoli are a lovely souvenir to bring home from Venice!
24. Buranelli
These traditional butter cookies come from the island of Burano. There are two classic shapes to Buranelli cookies – the O-shaped and the inverted S-shaped cookies. They’re light, and sometimes rum, vanilla, or lemon-flavored. Buranelli cookies are perfect with a cup of coffee or a glass of wine.
25. Gelato
Last but not least, you can’t leave Venice without trying some gelato, and Suso is the place to go. From fruity sorbets to creamy pistachio and hazelnut, each scoop is a sweet, refreshing treat that’s impossible to resist. I love their rich pistachio and mascarpone with fig and walnuts flavor!
Conclusion: A Culinary Adventure of the Must-Try Food in Venice Italy Awaits
Venetian cuisine is a perfect blend of history, culture, and flavor. Each dish tells the story of a city once at the heart of a vast trading empire. Whether you’re sipping a spritz in a bacaro, enjoying a dish of risi e bisi by the Rialto, or indulging in fritelle during Carnival, Venice offers a unique food experience that I’m always eager to revisit.
And as someone who comes from Dalmatia, I can tell you: that Venetian food will forever hold a special place in my heart. It’s not just food—it’s a window into Venice’s rich history, and I can’t wait for you to try it all on your next trip. Buon appetito!
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