CUISINE
The
neighbouring East brought spices and exotic fruits, such as raisins, to
Venetian cuisine. But that's not all: fishing and hunting in the lagoon
put fish and game on the menu.
"Risi e bisi" (pea risotto) or "risi col nero di seppia" (squid ink risotto), or the delicious "sarde in saor" (marinated sardines), a Venetian dish par excellence: the sardines keep for a long time and in the olden days, thanks to the onion, kept the terrible scabies at bay wHillst on long sea voyages; there's also broth made with gò, a delicate golden brown fish from the lagoon, or crabs with their claws and "caparosoi" (clams), which used to be caught by hand from the sandy lagoon bed. Meat includes Venetian liver cooked with onions and raisins, or pasta with game sauce; then there is radicchio, the omnipresent vegetable found in many recipes from Chioggia and Treviso.
"Risi e bisi" (pea risotto) or "risi col nero di seppia" (squid ink risotto), or the delicious "sarde in saor" (marinated sardines), a Venetian dish par excellence: the sardines keep for a long time and in the olden days, thanks to the onion, kept the terrible scabies at bay wHillst on long sea voyages; there's also broth made with gò, a delicate golden brown fish from the lagoon, or crabs with their claws and "caparosoi" (clams), which used to be caught by hand from the sandy lagoon bed. Meat includes Venetian liver cooked with onions and raisins, or pasta with game sauce; then there is radicchio, the omnipresent vegetable found in many recipes from Chioggia and Treviso.
