Next time you are bike touring in the Venice and the Veneto there are a few foods you should try.
Venice's seafood: delicious!
If you’re heading to Italy’s Veneto region anytime soon (say, for the Mid Mountains Bike Tour or the Giro Venice and Veneto), there’s something very important you need to know: what to eat.
In and around Venice, here are the foods you just can’t miss!
A twist on Venice's sardee in saor
Sardee in saor. One of our favorite Venetian dishes, this delicious antipasto features sweet-and-sour sardines with onions, pine nuts and raisins. Sounds odd, tastes amazing.
Risi e bisi. A Venetian dish of rice and peas, somewhere between a risotto and a soup. So traditional, it used to be offered to the Doge every St. Mark’s Feast Day.
Pasta e fasioi. In Italian, this would be “pasta e fagioli,” or pasta and beans. But this is the Venetian version… so you just have to order it in Venetian dialect!
Scampi alla veneziana. Venetian shrimp that have been boiled and are served with a simple dressing of olive oil and lemon juice.
Vermicelli with squid ink, a Venetian specialty
Caparossoi a scota deo. Large, plump clams, cooked with lemon and pepper. They’re so good, people can’t resist reaching for them as soon as they’re on the table, even when they’re hot… hence “a scota deo” – hot fingers!
Risotto or vermicelli al nero di seppia. Risotto or vermicelli (long, thin noodles) with black squid ink, popular in Venice.
Bigoi in salsa. Spaghetti in a sauce of sardines or anchovies.
Scampetti with polenta in Venice
Scampetti con polenta. Little shrimps with polenta, a dish made out of boiled cornmeal.
Carpaccio. Raw meat, sliced thin, with a sauce made out of mayo, mustard, cream, and tomato. Invented by the famous Harry’s Bar in Venice.
Bacala mantecato. Cod, crushed with parsley and olive oil.
Fritole venessiane. Fritters, made of everything from cornflour to pumpkin. Popular around Carnevale.
Pincia. A pastry with eggs, sugar and raisins.
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