Traveling is a way of living,  a way of knowing the culture, traditions and social rules of a place. So why do not start discovering Venetian culinary tradition?
Venice is a seaside city and our traditional dishes contain seafood. However there are also recipes with vegetables coming from the islands, e.g. artichokes from the island of Sant’Erasmo, pumpkin, asparagus, radicchio, beans and peas.  “Cicheti”

(Venetian tapas), wine and bacaro tour (the inns tour) area typical Venetian.
To keep clients sober, Venetian vendors that were ahead of their time, invented a type of street food. So, according to seasons and availability, the following cichèti appeared on the stalls: “folpeti” (boiled octopus), “castraure” (early season, violet-coloured baby artichokes from the island of Sant’Erasmo), croutons with “bacalà mantecato” (creamy salted codfish), “sarde in saor” (tasty fried sardines) – an emblem of Venetian fusion cooking, fried vegetables, cured meats, various cheeses, all the parts of quinto quarto (i.e. offal) from the “rumegal” (little pieces of beef rumen), “spienza” (calf spleen), “trippa rissa” (herb-flavoured boiled tripe) “nerveti” (nerves served with raw onion).

When visiting Venice, a  UNESCO World Heritage site, adopt responsible and respectful behaviour towards the environment, landscape, artistic beauties and identity of Venice and its inhabitants.  #EnjoyRespectVenezia

FROM “DeTourism”