Venetian Cuisine

Venice and the Veneto are very popular around the world for their delicious cuisine. Venetian cuisine has in fact maintained its traditional taste for centuries. How could you go to Venice and not taste delights such as the "gnocchi di San Zeno" pasta, "radicchio trevigiano", smoked ricotta cheese or the aphrodisiac "tiramisù"?

San Giorgio island, Venice

San Giorgio island, Venice

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Being a city built on the sea, Venice's cuisine is based mostly on seafood, but polenta, rice, beans and vegetables are also important in its cooking.
Cod is probably the most typical dish of Venetian cuisine, moslty served as Baccalà Mantecato which is cooked in olive oil, garlic, and parsley and then creamed in a blender.
In Veneto, it’s mostly served with polenta (thick corn mush), a delicate and very delicious crème that Venetians love to eat as a first or second dish.

Also very popular is the cod from Vicenza, which is cooked for around two hours and can be prepared in several ways: some love to make cod with milk, others with potatoes or vegetables.
Polenta is a simple dish made of cornstarch, which is a suitable base for many delicious recipes. You cannot visit Veneto without tasting the so-called Polenta fasoà - the cornstarch is cooked with bean soup and enriched with pork lard. Polenta is also very good if cut into pieces and deep-fried.

Venetian dishes are often related to special festivities:

- Gnocchi di San Zeno is a culinary tradition from Verona, going back to XVI century and linked to the festivities of the Carnival’. The standard recipe is the traditional one, handed down by the citizens of San Zeno: potatoes, flour and eggs. Gnocchi are usually boiled in water and then served with melted butter and cheese. It makes a very delicious first dish!

- Sarde in Saor is the Venetian term to describe a dish made of anchovies and onions. It is a typical maritime dish cooked mostly during the festivity of the Redentore;

- The Castradina is a dish made of mutton cooked for the festivity of Salute.

- The Golosessi: to conclude a meal, Venetians taste these little biscuits of various types, dunking them in a sweet wine or in a zabaione.

Pandoro of Verona

Venetian cuisine: Pandoro of Verona


- The frittelle are another typical sweet of the Carnival. It’s a kind of fried dough prepared with flour, eggs, sugar, salt, lemon and grated apple.

- At Christmas, it’s a tradition in Veneto (but today in all of the country) to eat the Pandoro. It is a very difficult recipe to prepare so most people prefer to buy it. It’s a tall and soft cake dusted with icing sugar.

- The Galani are very thin sweets made with flour, eggs, sugar, salt, butter and a little anisette.

- And what about the Tiramisù? The origins of its recipe have been claimed to be Tuscan and from the Veneto, but many sources confirm that it is actually from Venice. Its ingredients are mascarpone, eggs, savoiardi biscuits, coffee, Marsala and cacao.


First dishes
Bigoli with aole
Bigoli with anitra
Farfalle merlot
Gnocchi of San Zeno
Bean soup
Potato soup
Pasta and beans
Riso alla trevigiana (with radicchio and cheese)
Risi and bisi
Risotto with frogs
Risotto with Peoci
Polenta and òsei
Second dishes
Anitra with aromatic herbs
Brasato all’Amarone
Fegato alla Veneziana
Pork with milk
Baccalà alla vicentina
Patè di tonno
Bisato in tecia
Anguilla in tegame
Bussolai veneziani
Frittole veneziane

Regarding wine production, Veneto isn't far behind Tuscany or Piedmonte in terms of quality and taste. There are three classifications: D.O.C.G., D.O.C. and I.G.T wines.
D.O.C.G wines
Recioto di Soave and Renobilis. D.O.C wines
Amarone, Bardolino, Bianco di Custoza, Rosso di Garda, Recioto di Valpolicella, Soave.
I.G.T. wines
Cabernet, Chardonnay, Merlot, Pinot Bianco, Pinot Grigio, Pinot Nero, Prosecco, Sauvignon, Alto Livenza, Colli Trevigiani, Conselvano delle Venezie, Delle Venezie, Veronese, Tocai italico, Veneto orientale.

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