This traditional dish, somewhere between risotto and soup, features fresh peas cooked with rice in a light broth. It is often served with Pancetta and celebrates the spring pea harvest. ¹⁾

A famous Venetian appetizer made with fried sardines marinated in a mixture of onions, vinegar, raisins, and pine nuts. This dish reflects the city's love for combining sweet and sour flavors. ²⁾

Bigoli is a thick, long pasta, often served with a simple sauce of anchovies and onions. It’s a rustic dish with deep Venetian roots, usually eaten during religious fasting periods. ³⁾

A classic Venetian spread made by whipping salted cod (baccalà) into a creamy consistency with olive oil, garlic, and parsley. Often served on polenta or crostini, this dish is a must-try for seafood lovers. ⁴⁾

A traditional dish of liver and onions, typically served with polenta. The liver is sautéed with butter, white wine, and onions, creating a delicate and flavorful combination. ⁵⁾

Schie are tiny Venetian lagoon shrimp, often served with soft polenta. The shrimp are typically fried or sautéed in garlic, and the creamy polenta serves as the perfect base for the dish. ⁶⁾

This unique risotto is made with cuttlefish ink, giving it a striking black color and a rich, briny flavor. It’s a signature dish of Venetian seafood cuisine. ⁷⁾

These are Venetian-style doughnuts, typically eaten during Carnival. Made from a dough of flour, eggs, raisins, and pine nuts, they are fried and dusted with sugar, offering a delicious sweet treat. ⁸⁾

Though now world-famous, tiramisu is said to have originated in Treviso, Veneto. It’s a layered dessert made from mascarpone cheese, coffee-soaked ladyfingers, and a dusting of cocoa powder. ⁹⁾

A hearty pasta and bean soup, this is a simple yet comforting dish, often flavored with pork fat or pancetta. It reflects the rustic, agricultural side of Veneto's culinary tradition. ¹⁰⁾

This is a traditional Venetian pasta dish made with bigoli (thick, homemade pasta) and a savory duck ragù. The richness of the duck sauce pairs perfectly with the hearty texture of the pasta. ¹¹⁾

Moeche are small, soft-shell crabs that are only available for a short period in spring and autumn. These delicate crabs are lightly fried and served crispy, a true Venetian delicacy. ¹²⁾

A simple yet rich dish of rice cooked with chicken livers, onions, and white wine. It’s typically served as a risotto and is a comforting example of Veneto’s traditional flavors. ¹³⁾

Invented in Harry’s Bar in Venice, carpaccio is thinly sliced raw beef, often served with a drizzle of lemon juice, olive oil, and Parmesan. The dish has become an international classic. ¹⁴⁾

These are traditional Venetian cookies made with cornmeal, raisins, and sometimes pine nuts. They have a slightly crunchy texture and are often served with sweet wine like Vin Santo. ¹⁵⁾