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+====== Veneto Cuisine ======
+==== Risi e Bisi ====
+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. [([[https://www.sanpellegrino.com/sparkling-drinks/zesty-food/risi-e-bisi|San Pellegrino]])]
+==== Sarde in Saor ====
+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. [([[https://www.giallozafferano.com/recipes/Sarde-in-Saor.html|GialloZafferano]])]
+==== Bigoli in Salsa ====
+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. [([[https://www.italymagazine.com/recipe/bigoli-salsa-bigoli-anchovies-and-onions|Italy Magazine]])]
+==== Baccalà Mantecato ====
+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. [([[https://edition.cnn.com/travel/article/salted-cod-pate-baccala-stanley-tucci-wellness/index.html|CNN]])]
+==== Fegato alla Veneziana ====
+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. [([[https://memoriediangelina.com/2010/06/13/fegato-alla-veneziana/|Memorie di Angelina]])]
+====  Polenta e Schie ====
+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. [([[https://www.foodandwine.com/recipes/venetian-shrimp-polenta|Food and Wine]])]
+==== Risotto al Nero di Seppia ====
+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. [([[https://food52.com/recipes/27060-squid-ink-risotto-risotto-al-nero-di-seppia|Food52]])]
+==== Frittelle Veneziane ====
+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. [([[https://thelanguageskitchen.com/frittelle-veneziane/|The Languages Kitchen]])]
+==== Tiramisu ====
+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. [([[https://www.accademiadeltiramisu.com/en/the-origin-of-tiramisu-fact-and-legend/|Accademia del Tiramisu]])]
+==== Pasta e Fasoi ====
+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. [([[https://www.sipandfeast.com/instant-pot-pasta-fagioli/|Sip and Feast]])]
+==== Bigoli co l’arna (Bigoli with Duck Sauce) ====
+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. [([[https://www.the-pasta-project.com/bigoli-duck-ragu/|The Pasta Project]])]
+==== Moeche Fritte ====
+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. [([[https://www.visitvenezia.eu/en/venetianity/flavours-of-venice/fried-moeche-the-history-and-origins-of-a-typical-venetian-recipe|Visit Venezia]])]
+==== Risi e Fegatini ====
+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. [([[https://fidgetandtherowes.com/2014/09/14/liver-onions-fegatini-pollo-veneziana/|Fidget and the Rowers]])]
+==== Carpaccio ====
+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. [([[https://www.seriouseats.com/italian-easy-beef-carpaccio-recipe|Serious Eats]])]
+==== Zaeti (Zaleti) ====
+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. [([[https://kitchenbliss.ca/zaleti-venetian-cornmeal-cookies|Kitchen Bliss]])]
+{{tag>food culture geography}}

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