The tastes that make Venice

• Baccalà mantecato

  Plate

  Baccalà mantecato

  Stockfish, wind-dried cod, whipped with oil

  Antiche Carampane · San Polo

  On the map
• 

  Plate

  Sarde in saor

  Fried sardines under onions in vinegar, raisins and pine nuts

  Cantina Do Spade · Rialto (San Polo)

  On the map
• Fegato alla veneziana

  Plate

  Fegato alla veneziana

  Calf's liver cooked with onions

  Cantina Do Spade · Rialto (San Polo)

  On the map
• 

  Plate

  Bigoli in salsa

  Thick dark pasta in a sauce of onions and anchovies

  Al Covo · Castello

  On the map
• 

  Plate

  Seppie al nero

  Cuttlefish stewed in their own ink

  Osteria Da Alberto · Cannaregio

  On the map
• 

  Bake

  Fugassa veneta

  The Venetian focaccia, a tall bread raised on a mother yeast

  Dal Nono Colussi · Dorsoduro

  On the map
• Risotto di gò

  Plate

  Risotto di gò

  Risotto cooked in a broth of goby, a small lagoon fish

  Trattoria Da Romano · Burano

  On the map
• 

  Plate

  Frittura veneziana (scartosso)

  Fried mixed fish and shellfish

  Antiche Carampane · San Polo

  On the map
• 

  Sweet

  Fave alla veneziana

  Venetian almond-paste sweets in white, pink and brown, made in autumn

  Pasticceria Tonolo · Dorsoduro

  On the map

Unless credited, dish pictures are AI-made, not house photos