Venice or Venetian recipes, the most famous - Venice Italy

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Venice or Venetian recipes, the most famous

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Venice recipes

We present some typical Venice or Venetian recipes. Venetian cuisine is strongly affected by sea proximity. Many recipes are based on fish or seafood.

Bigoi in salsa
Spaghetti al nero di seppia

Fegato alla veneziana

Capesante alla veneziana

Risi e bisi


Below you can find an excerpt of some local recipes belonging to the Veneto region of Italy. Due to conformation of this region, the arc of recipes presented is very diverse, ranging from typical mountain dishes to fish dishes.

Dumplings (Canederli)
Vicenza style cod

Typical Venetian dish of spaghetti topped with a sauce of anchovies

Spaghetti, White onion, dry white wine, anchovies or sardines in salt, olive oil, parsley, pepper

Slice the onion and fry in oil until golden brown in a frying pan.
Add the white wine and let evaporate over high heat.
Add the anchovies and mix.
Cook for a few minutes.
Apart cook the spaghetti and drain.
Place on the plate and add the spaghetti sauce.
Sprinkle with parsley and a little pepper.

Venice recipes - bigoi in salsa


400 gr. of spaghetti
500 gr. of squid
400 g of peeled tomatoes
1 onion
1 clove of garlic
1 / 2 cup white wine
chopped parsley

Clean the squid, taking care to remove the black bag intact and set aside. Cut the squid into small pieces, fry the onion with a clove of garlic and three tablespoons of olive oil, make sprinkle with white wine. Add the squid diced, peeled tomatoes, salt and pepper. Cook over low heat for about 15 minutes. Add the bag with the black cook another 5 minutes and add the chopped parsley. In a large pot of salted water cook the pasta, drain and add the seasoning.

Venice recipes - spaghetti al nero di seppia


8 shells
5 grams of garlic
15 g parsley
30 cl olive oil
1 sprig of dill
5 cl lemon juice

Carefully brush the shells still closed. Wash them thoroughly and then open them to prepare them for cooking by removing the yellow part and keeping only the white part perfectly clean.
In a saucepan heat the oil and add the finely chopped garlic and shellfish.
Sepro high heat, add the parsley and a sprig of dill.
Add salt and pepper and continue cooking for 5 minutes.
Ricompunete each valve being open two for each shellfish flavored with the sauce.
Serve with toasted bread with garlic scent.

venice recipes - capesante


vinegar  2 tablespoons
butter  30 g
beef  500 g of calf liver
onions  white 2
 olive oil 1 / 2 cup

Cut the onion into thin slices and let them dry on a low heat in a skillet with olive oil and butter, stirring occasionally to prevent sticking to the bottom.
After about 10 minutes when the onions have softened, add the vinegar and liver slices, which have removed the peel that covers it, and let it cook for no more than 5 minutes on high heat.
Adjust with salt, pepper and remove the liver from the heat, then serve it still warm with lemon wedges and a sauce of onions.

RISI E BISI (rice with peas)
There was a tradition in the city of Venice, offering the rice and peas, to the Doge at the city's patron saint San Marco on April 25.


Broth 1 liters
Butter 60 g
onions 1
4 tablespoons olive oil
Bacon 50 g
4 tablespoons Parmesan cheese
1 kg fresh peas
A handful parsley
Rice vialone nano 200 g

First prepare a light broth with nut and leave to cool.
Meanwhile, shelled peas, washed the pods and place them in cold broth, then boil for about 60 minutes over medium heat.
Once cooked, strain the broth and pass the pods through a sieve, then collect the puree that you got and put it back in the broth filtrate.
At this point in a saucepan, melt half the butter with the olive oil and sauté the onion along with finely chopped bacon and chopped parsley, also minced.
Then add the peas and let them flavor by pouring two ladles of broth and stir for 5 minutes.
Pour the rest of the broth into the pan, season with salt and pepper and bring to a boil.
Add the rice and cook until al dente, stirring frequently with a wooden spoon.
Remember to keep on hand hot water if the rice is too dry.
When cooked, the texture should be that of a soup, a little dry.
Remove from heat stir in your rice and peas with the remaining butter and parmesan, then serve hot.

Venice recipes - risi e bisi

typical Venetian desserts


6 medium eggs
120 gr + 2 tablespoons sugar, for coffee
500 g Mascarpone
q.b. Caffe to wet the biscuits
q.b. Cocoa powder to sprinkle the tiramisu
q.b. Chocolate chips q.b. to cover the tiramisu
400 gr Savoiardi
It seems that the tiramisu was invented in the restaurant "el Toulà" of Treviso. Being at that time in the vicinity of a brothel, was used to pull himself up, since the large calorie intake.
Divide the egg whites from the yolks, add half of the sugar to the egg yolks and  whisk with an electric mixer until you get a good creamy and smooth and fluffy, then add the mascarpone.
Whisk the egg whites with an electric mixer and, when they are semi-mounted add the remaining sugar and continue until you get to right result
Add the egg whites to the mixture previously prepared with the egg yolks, sugar and mascarpone, stirring gently.

Deposited a layer of cream in the bottom of the container (pan or cup depending on the size you want) and put over it a layer of sponge fingers soaked a little in coffee.
Sprinkle the biscuits with cream, level it as possible and repeat with successive layers of sponge fingers and cream
At the end, cover with the cream, level and sprinkle the cake with cocoa powder and chocolate chips.
Let rest in the fridge for a few hours. The cake is ready.


DUMPLINGS (Canederli)

Ingredients (serves 4)
100 grams of bacon,
300 grams of stale white bread
2 eggs,
2 glasses of milk,
2 tablespoons of flour,
2 tablespoons chopped parsley
1 cube kitchen
2 liters of water

Chopping the stale bread into cubes. Pour into the bowl with the milk, flour, with two eggs, lightly beaten, and bacon. Amalgam well together with the hands, until the dough is dense and compact. Let stand for 30 minutes.

In the meantime you can prepare the broth: If you do not use the nut "industrial", take an onion, two stalks of celery, carrot, potato and other vegetables to your liking, and make them boil in water for about 30 minutes, suitably cut into small pieces and clean. A variant is to fry the dumplings, so in this case simply use salt water, as for the pasta.

Now form small spheres of about 4 cm in diameter, with the mixture prepared earlier. Throw them into the broth and cook for about 10 minutes, giving the time the egg coagulate and make the balls compact and uniform. Serve hot with grated cheese and a drizzle of extra virgin olive oil. If you want to do the variant "fried" after 10 minutes, pass them in a pan with a knob of butter for a few minutes. it Can then dress with a leaf of sage.

Venetian recipes - canederli


Ingredients (serves 6):

- Dried cod (codfish) 1 kg
- Onions 450 g
- 3 cloves garlic
- Flour q.b.
- Parsley q.b.
- Olive oil q.b.
- 4 anchovies
- Milk 500 ml
- Parmesan q.b.
- Salt q.b.
- Pepe q.b.

Leave to soak in water for 2 or 3 days the cod, Dry it, divide it in half lengthwise. Carefully remove the fishbones and also remove the fins. Slice the onions finely and put them in a saucepan with olive oil and crushed garlic cloves. Let them cook over a gentle heat, so it does not take color and, finally, add the chopped parsley and anchovies washed and boned. Remove the garlic cloves.
with the tip of the fork mashed sardines to disintegrate completely. Sprinkle the two pieces of cod with a little 'flour, parmesan cheese and then the mixture of onions well drained from cooking oil which is kept aside. Recompose the fish, tie with a white thread and cut it into pieces of 5-6 cm in length. Pour the oil in a fry crockpot and put the rolls of fish that you have spent in the flour. Arrange them so that there is too much space between the one and the other, sprinkling plenty of oil and cover with half a liter of lukewarm milk. Salt lightly, sprinkle with pepper and continue cooking for at least three hours, never mix, sweet fire. The cod thus prepared acquires goodness if served the day after cooking with soft polenta, prepared with 350 gr. flour in 1.25 liters of salt water, which the diners will serve with a large spoon.

Venetian  recipes - Cod Vicenza style
Copyright 2012-2018 by Lori P.
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