Wondering what to eat in Venice? It might sound surprising, but in Venice, Italy pasta is not the star of the Venetian food show. Yes, there is pasta in Venice like bigoli, but the carbs that rule the day are bread, polenta, and rice.

Naturally it should however come as no surprise that many traditional Venetian dishes shine a spotlight on fish like Bigoli is Salsa, Sarde in Saor, and Baccalà Mantecato. Instead of just sharing what to eat in Venice, we’re going deeper.

What to Eat in Venice

Below are 10 popular dishes to eat in Venice, where you can find them and Venetian recipes videos to try Venetian food at home. Most importantly, for the foodie geeks who like me are never satisfied with just the “What the Eat” or the “Where to Eat” at the end of the post there is also the “Why.” Meaning if Cod is not native to the Venetian lagoon why is Baccalà part of Venetian cuisines? Ready to get hungry? Here are 10 Venetian food favorites to eat in Venice, Italy.

1. Cicchetti

If you only have one day to eat like a Venetian in Venice, visit a Bacaro (wine bar) where you can indulge in a selection of Cicchetti. Why? Two reasons. First Cicchetti are inexpensive (around 2€ a piece) and small providing a quick way to sample many different traditional Venetian flavors in a bite or two.

Last, Cicchetti are the Venetian food Venice is arguably most known for because of the culture surrounding them. Cicchetti replace a formal sit-down meal and are usually eaten while enjoying an aperitif with friends.

Headed to Venice for the first time? Undoubtedly you want to know how to properly pronounce Cicchetti.

2. Sarde in Saor

Sarde in Saor are sardines that have been floured, fried, and chilled before being preserved in a sweet and sour onion marinade. To be sure it might sound a bit odd but, Sarde in Saor are a complex mix of bright and umami flavors.

New to Sarde in Saor and not sure about trying it? Be on the lookout for Cicchetti topped with Sarde in Saor at one of the many Bacari in Venice because these small bites offer the perfect opportunity to try this uniquely Venetian preparation.

3. Bigoli in Salsa

Bigoli is the pasta of Venice. Think of a thick spaghetti made with buckwheat or whole wheat flour and sometimes eggs which give the pasta a bit more bite. “In salsa” means dressed or sauced. For example Bigoli in Salsa is pasta in an anchovy sauce. The sauce is a simple recipe. Onions and anchovies are sauteed in a bit of olive oil, yet it’s still incredibly flavorful. Although salted sardines are traditional many home cooks in Italy make a version with anchovies for ease like the adorable Grannie in the video below. In Venice, informal Osteria like Osteria alla Staffa are the best places to try Bigoli in Salsa.

4. Moeche

Lightly fried and eaten whole Moeche are small green soft shell crabs caught in the Venetian lagoon. Sweet, briny, and perfectly crisp “a delicacy on par with the white truffle.” Ben Tish — The Guardian It can be tricky to spot Moeche in Venice for two reasons. One they get called by many names including moleche, moeche, and moeca in Venetian dialect. Two they are not available year-round. Look for Moeche on menus on the island of Burano come fall and spring. The video below is a look at the crabs themselves.

Here’s a look at the Moeche before my husband devoured them at Trattoria Alla Maddalena.

5. Mozzarella in Carrozza, Venetian-Style

Imagine a deep-fried grilled cheese sandwich made with mozzarella and you’ve got Mozzarella in Carrozza (in a carriage). Although Mozzarella in Carrozza is a traditional Neapolitan recipe from the beginning of the nineteenth century, they are popular in Venetian bacari. The Venetian twist? Anchovy and prosciutto elevate Mozzarella in Carrozza to an entirely different stratosphere. They are also larger, puffier, and crispier because Venetians batter Mozzarella in Carrozza before they fry them.

6. Risotto al Nero di Seppia

Across all of Italy, the primo (first course) is usually a filling dish. In Venice, Risotto al Nero di Seppia (risotto cooked with cuttlefish ink) is a common favorite. Nero di Seppia (black squid ink) can be a bit shocking for those unacquainted, but few single ingredients can bring more flavor and fragrance from the lagoon to a dish. In our experience, few places beat Al Gatto Nero in Burano for dishes with Nero di Seppia.

7. Baccalà Mantecato

My husband and I love Baccalà so much we served it at our wedding. Venetians make Baccalà Mantecato by first soaking, then cooking salt cod soaked in milk. The final step is to mix in olive oil to create a pâté like consistency. Baccalà Mantecato is versatile enough to be eat alone, on top of polenta, or as Polpette.

Baccalà might be a dried fish from the north Atlantic, but Venetian society claimed Baccalà as a culinary muse long ago. In Venice Curious why? Don’t miss the Venetian Food History section at end of this article. Head to All’Arco to sample some of the best Baccalà in Venice.

8. Polenta di Mais Bianco

The Veneto region is famous for using Polenta as a base for meat and game ragu. However, Venetians prefer Polenta di Mais Bianco (white corn polenta). Its surprisingly delicate flavor is the perfect compliment for fish and seafood. Bacaro in Venice often use white polenta in its hard form sliced and toasted. Take for example Adriatico Mar. a Bacaro in Venice known for its white polenta Cicchetti.

9. Polpette di Tonno

Polpette typically means meatballs, but in Venice be on the lookout for fishballs like Polpette Di Tonno (of tuna) and Polpette di Baccalà. Vegetarians are not left out though. Some of the best Polpette in Venice include vegetarian options like the ones found at Cantina Azienda Agricole.

10. Charcuterie & Formaggio With Natural Prosecco

Venice presents the perfect opportunity to try charcuterie, cheese and Prosecco from the region of Veneto! Whenever we go to Venice Paolo and I do nothing more than eat, drink prosecco, walk around, repeat. During each of our trips, we make sure to indulge in as many Charcuterie and Formaggio boards as we can find paired with a bottle of Prosecco. We highly recommend doing the same! My next post includes a roundup of our favorite places to eat in Venice. Subscribe below to get the list and access to a map of Food Recommendations for Venice, Italy. Keep scrolling for a little bit of Venetian Food History.

Venetian Food History

In a way, Venetian cuisine and real estate share one very important principle. Location, location, location. As an island in the middle of a lagoon, Venetian cuisine is flush with fresh fish, crabs, and mollusks. Take for example those Moeche mentioned above.

Moeche have been a prized Venetian dish for over 300 years. Historically, fresh fish from the lagoon wasn’t the only location perk for Venice. Salt from the coastal town of Chioggia (a commune of Venice) was another. Nicknamed “White Gold” for its economic impact due to preservation qualities salt helped Venetions grow rich. This ties into the third location perk for Venice.

Trading Routes in Italy

Thanks once again to location Venice grew to become the heart of the Mediterranean trading scene. Perched on the Adriatic Seashore with the Byzantine Empire and Near East traders in reach, Venice was instrumental in supplying the growing European market with goods. Venetians became wealthy thanks to fish from the lagoon, salt, and trading. After that, they could afford any food product being traded through the area. They could also build ships to explore. This is how Baccalà Mantecato was first introduced to Venice and ships have been bring

Baccalà Mantecato Introduction to Venice

The story behind Baccalà Mantecato’s introduction to Venice is a complete accident. In 1432 a Venetian merchant named Pietro Querini had a little problem with his ship after he wrecked it off the Lofoten islands in Norway. Local fishermen eventually rescued the Venetian sailors, bringing them safely to the island of Roest. Pietro Querini and his crew first saw open air dried Cod preservation techniques here.

Drying fish in the wind results in a hard and needs to be manipulated to an edible form. It was the Norwegians that taught Pietro Querini’s crew how to spice and beat dried cod to soften it up. On his return to Venice, Pietro brought dried cod and the technique of making Baccalà Mantecato with him. Ships have been sailing back and forth between Venice and Norway ever since.

If you have eight minutes, the video below does a great job explaining the history of Venice as a trading empire.

How Venice Became a Trade Empire

So there you have it! The answer to the question “What” to eat in Venice. Plus a little bit of Venetian food history for the “why.” All you really need now is the “Where.” Join us right here on ALOR Italy for our next post which includes a Venice, Italy food map you can tap into on your iPhone for that trip to Venice! Between the What, Why, and Where you’ll be all set to eat like a Venetian in Venice!

Venetian Food References

• The Authentic Venezia Website Locally run resource
• Venetian Style Mozzarella in Carrozza
• The Guardian Venice Moeche Soft Shell Crabs
• Eataly Guide to Veneto
• Venezia Autentica: Venetian Food
• UNESCO: Venice
• Venice and It’s Lagoons
• The Salt of Venice
• Monica Cesarato The Origins of Baccala Mantecato
• Great Italian Chefs: Fish Varieties Venice
• Do Eat Better Experience: Mozzarella in Carrozza Venetian Style