Other particularities of Venice

If Venice and its surrounding are places of art and cultural, it can be said the same for the cuisine. The typical cuisine of Venice can be seen as expression of the cultural life of this incredible city. The local gastronomy offers a wide range of specialities. Most of them are mainly made combining together sea fish, shellfish and vegetable. In the city centre there are several “bacari” that are typical bar where Venetians are used to have “cichetti” – meat balls, boiled eggs, fried vegetable and fish and many other specialities – with a glass of wine that in the local dialect is called “ombra”. This characteristic bars are really small, the service is really simple. In most of them there are not any table nor chair and people are used to eat standing in front of counters. They are not really expensive. 

There are some other dishes that are more famous and make the Venetian cuisine appreciated all over the world. This is the case of Fegato alla Veneziana, Sardee in Saor and Risi e Bisi. The first one is made with liver cook with onions while Sardee in Saor is a typical dish made of sardines, olive oil and onion. This dish is the typical one that Venetians eat at Redentore. Risi e Bisi is risotto cooked with green peas. It is assumed that it was served to the Doge during Saint Mark’s feast. It is also important to know that these delicious specialities are served with good quality wine. In fact the region is famous all around the world because in its land is produced a large variety of excellent white and red wines.