Berlitz Pocket Guide Venice (Travel Guide eBook) by Berlitz

Author:Berlitz
Language: eng
Format: epub
Tags: Travel, Italy
Publisher: Apa Publications
Published: 2019-11-17T16:00:00+00:00

First course

The primo piatto is usually pasta, risotto or soup. In the Veneto region, pasta often takes second place to rice, and risotto is a classic Venetian dish, whether with seafood, peas, asparagus or other seasonal vegetables. Venice’s most famous pasta dish is bigoli in salsa (pasta in an anchovy or tuna sauce) while zuppa di pesce (a stew-like fish soup) and pasta e fagioli (pasta-and-white-bean soup) are equally popular.

Main course

Seafood predominates in Venice, with fritto misto (mixed fried fish) or the more expensive grigliata mista (grilled fish) being very common. Popular fish include coda di rospo (monkfish), orata (gilt-head bream), branzino/spigola (seabass), San Pietro (John Dory) and sogliola (sole). More of an acquired taste is granceola (spidercrab served in its own shell), anguilla alla veneziana (eel cooked in a sauce made with lemon, oil and tuna) and seppie al nero (cuttlefish in its own ink) traditionally served with polenta.

Meat dishes are rarely inspiring but one of the best bets is the Venetian favourite fegato alla veneziana (calf’s liver with onions), served with polenta. Vitello tonnato (thin slices of cold veal fillet in tuna sauce) is also a good dish to try.

Rucola (rocket) and radicchio (chicory/endive from Treviso) are popular components of salads, while assorted grilled vegetables are common side dishes.

Dining can be challenging for strict vegetarians but appeal to the creativity of the chef and also try Venetian wine bars (bacari) such as Fiore and Alla Vedova, as well as Acqua Pazza (for pizza).

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.