Sarde in saor
The sweet and sour sarde in saor originated on Venetian ships. Sailors needed fish that would last during long voyages, and it was a marinade of onions, vinegar and raisins that preserved the sardines for several days. Today it is one of the finest Venetian specialities, combining fried sardines, long-stewed onions, white wine, vinegar, pine nuts and raisins. The dish is a symbol of Venetian cicchetti bars, where it is served as a starter with white wine Soave or Valpolicella.
Bigoli in salsa - the most traditional Venetian pasta
The heavier, firm to the bite pasta bigoli is made by pushing the dough by hand through a bronze press. Their rough surface perfectly binds the sauce, which in the classic version consists of anchovy fillets and slow-roasted onions. Bigoli in salsa is one of the most distinctive Venetian recipes, typically served at the time of thebut nowadays they are encountered by almost every visitor to the region. In many households, it is a dish firmly linked to family Sundays and local identity.
Baccalà mantecato - cod cream
Dried cod played an important role in the Republic of Venice because it was a durable and valued raw material imported from northern Europe. It was used to create baccalà mantecato, a cream that is still one of the region's most traditional dishes. The cod is first soaked for a long time, then boiled and then whipped with olive oil to a fluffy consistency. It is served on toasted crostini, polenta or as part of tasting bowls in Venetian bacari. It is a dish that perfectly captures the Venetian way of cooking - simple ingredients, technique perfected to perfection and flavours that pair well with the local wines.
The cuisine of the Veneto region reflects its history as strongly as the architecture of Venice or the landscape of the vineyards around Verona. It combines maritime traditions, commercial influences and an emphasis on simple but distinctive flavours. Veneto offers a gastronomy that is authentic, deeply rooted in the local culture and still alive.
