Taste of Italy: Venice
They say we eat with our eyes first, so we hope you're hungry. Embark on our culinary tour of Venice.
CicchettiCicchetti are Venice’s version of tapas. These small bites range from fried seafood to hard boiled eggs to meatballs or simply cured olives. An entire meal can be created from Cicchetti by ordering multiple plates at the Cicchetteria. Don’t forget to wash it down with some vino. 960 1280
CarpaccioCarpaccio was created in Venice and named after the artist Vittore Carpaccio by the Cipriani family, owners of the famous Harry’s Bar. Thinly sliced beef is served on a plate drizzled with Harry’s famous sauce of mayonnaise, crushed tomato, cream, mustard and Worcestershire sauce. 960 1280
ProseccoProsecco is the sparkling beverage of choice in Venice, not to mention much of Italy. The Veneto region produces much of Italy’s prosecco. It can be enjoyed alone, in a cocktail, or in a Bellini, which was made famous in Venice. Prosecco pairs nicely with the abundant seafood dishes of Venice. 960 1280
ArtichokesArtichokes are a prized vegetable of the area and can be found in markets in early spring. Early season baby artichokes, or castraure, are highly sought after for their tender and bitter flesh; fondi di artichiochi, or artichoke hearts, are often found cleaned and prepared and sold in buckets of water in local markets. Fried and served with lemon and olive oil, or layered in sandwiches, artichokes appear in many different Venetian dishes. 960 1280
Behind-the-Scenes Venice 12 Photos