Pictures of food from Venice, of three of the most popular foods that you can order at the local restaurants: “risi e bisi”, “sarde in saor”, and “fegato alla Veneziana”.
In addition to the three dishes described below, you should also familiarize yourself with dishes like “moéche“, “risotto de gò“, and “pasta e fazioi“, before your visit to the city on the lagoon.
PHOTO: Risi e bisi.
Risi e bisi (rice and peas) is a classic Venetian dish.
Historically, this dish was famous for being decreed by the Doge of Venice to be prepared only on St Mark’s feast day.
Because of this tradition on April 25, from the days of the Republic of Venice, you’ll be preparing the dish with thousands of Venetians on that day.
Today, even though ‘risi e bisi‘ is a very popular daily family dish, many consider it best when a fresh crop of local baby peas become available.
When preparing the meal, the consistency of the dish is vey important, being very close to a soup.
Typical recipes for ‘risi e bisi’ include risotto rice, fresh beas, butter, pancetta, onions, parsley, parmesan, and vegetable/chicken stock.
PHOTO: Sarde in saor.
Sarde in saor is a sweet & sour sardines dish, done in an original cooking method (onions with vinegar & olive oil) of Venetian sailors, who had to preserve their food for the journeys out on sails.
Over time, the sailors’ recipe was adapted to fine-dining tastes, which is when raisins were addad to the recipe. Using pine nuts as part of the recipe is a more modern tradition.
A typical recipe for ‘sarde in saor‘ includes breaded sardines, onions, sugar, cloves, sultanas, pine nuts, saffron strands, and white vinegar.
PHOTO: Pictures of food from Venice – Fegato alla Veneziana.
Fegato alla Veneziana, finely sliced calf liver with stewed onions, is one of the most famous Venetian dishes.
One of the reasons for its worldwide popularity is the easiness of preparation, and there many regional variations of this meal in the Italian cuisine.
The name of the meal comes from ancient Rome, when Romans prepared the dish ‘ficatum‘, with figs, or ‘fegato’.
Fegato alla Venziana is typically popular even among people who are usually not fans of liver.
Many popular recipes for the dish include calf liver onions, olive oil, butter, broth, parsley, a dash of red wine or vinegar, and served with polenta.