34 Must-Try Food in Venice Italy: A Local Foodie’s Guide to Venice

Are you planning to visit Venice and wondering what delicious dishes this fantastic city in the north of Italy offers? As always, I have all the answers to your travel-related questions. Here you will find a complete list of all local Venetia dishes so you won’t wonder, “What to eat in Venice?”.

You will get there already knowing what to look for to try all Venice’s delicacies. Venetian food is fantastic!!! Really! Like every part of Italy, you cannot go to Venice and don’t eat the local cuisine. 

There are many cheap places to have a light bite or lunch. To tell you more about it, I wrote a guide about where to have a light lunch or an aperitif in Venice, where you will find only local dishes paired with regional wines at a meager price.

There are many local restaurants where you can have a more relaxed lunch or dinner. After visiting Venice so many times over the years, I know a lot about the best local restaurants in Venice, where you can find all the local dishes you must taste to learn about this beautiful city through its food.

If you want something more stylish and a stunning city view, you should definitely book one of the best Alfresco Restaurants with amazing views in Venice. Prices are higher in these places, but the service and the view are worth every penny. Be prepared to eat a lot in Venice, where everything is too good not to be tasted. 

Delicious Food and Drinks to Try in Venice

1. The Cicchetti: 

Those in the picture are the famous cicchetti (“tartine”) for the Aperitif or lunch. You can find Cicchetti in many bars and “Trattorie” or “Cicchetterie.” They are made of a slice of bread with every possible delicious typical food from Venice. I advise eating them for lunch and trying as many as possible because they are delicious and very particular. 

Ask for one “Ombra” (the way the Venetians call the glass of wine). It can be white or red, depending on what you are eating.   

2. Tranmezzino Veneziano:

Let’s talk tramezzini, because these Venetian sandwiches are seriously addictive! These fluffy triangles of bread are packed with all sorts of yummy fillings, from classic to creative.

They’re the perfect grab-and-go snack when you’re exploring Venice. Be sure to check out Bar alla Toletta, a famous spot that makes some seriously amazing tramezzini. You won’t be disappointed!

3. Sardoni marinati or in savor: 

These are two typical ways to cook sardines in Venice and my hometown, Trieste. The marinated one is with lemon juice and spices. The “savor” is a sauce made with a stew of onions, vinegar, and whine. Some people like to add pinenuts and sultanas to the recipe. 

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4. Baccala mantecato:  

It means creamed cod, a creamy emulsion typical of Venetian cuisine, prepared with salt cod and oil. This dish is traditionally served on the Bacari, as part of the Cicchetti, and as a starter in Venetian restaurants. 

It can be spread on bread or on top of a slice of polenta (a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled). 

5. Insalata di polpo:

A true taste of Venetian summer, the octopus salad is a refreshing and flavorful dish that perfectly showcases the region’s fresh seafood. Tender pieces of boiled octopus are tossed with crisp red onion, soft boiled potatoes, and sweet cherry tomatoes, creating a vibrant and colorful salad.

A simple dressing of olive oil, lemon juice, and perhaps a touch of parsley brings all the flavors together. It’s a light yet satisfying dish, perfect for a light lunch or a refreshing appetizer.

6. Gratinated Shellfish:

Capesante, canestrelli, e capelunghe al gratin is a celebration of the sea. The delicate sweetness of the scallops is enhanced by the briny flavor of the razor clams, while the golden-brown gratin adds a delightful crunch.

It’s a perfect balance of flavors and textures, a true Venetian culinary masterpiece. If you’re a seafood lover, this dish is an absolute must-try.

7. Cozze alla Scottadeo or Scottadito:

The aroma of cozze alla scottadeo alone is enough to make your mouth water. Fresh mussels are cooked with garlic, white wine, and a hint of chili, creating a fragrant and flavorful broth.

The tender mussels, combined with the savory broth, make for a truly delightful culinary experience. It’s a must-try for any seafood lover visiting Venice.

8. Crudo misto di Pesce:

Experience the pure, unadulterated flavors of the Adriatic with a crudo misto di pesce. This platter of raw seafood highlights the natural sweetness and briny freshness of the ocean.

Because Venice is so close to the source, the seafood is exceptionally fresh, allowing you to appreciate its delicate flavors truly. It’s a light, refreshing starter perfect for a warm Venetian day (it is also my mom’s favorite).

9. Pasta con le cicale:

Pasta con le cicale is a cherished Venetian dish that locals have enjoyed for generations. With its distinctive appearance and delicate flavor, Mantis shrimp is a prized ingredient in Venetian cuisine.

This pasta dish is a perfect example of how simple, fresh ingredients can create something truly extraordinary. The accompanying picture is of spaghetti con le Cicale, a homemade version my mom made for me in Trieste.

This photo perfectly captures the deliciousness of this dish.

10. Spaghetti con la Bottarga:

Spaghetti con la bottarga is a study in culinary elegance. This deceptively simple dish features spaghetti dressed with grated bottarga, olive oil, and garlic.

The bottarga’s intense flavor is the focal point, creating a sophisticated and memorable taste. It’s a perfect example of how a few carefully chosen ingredients can create a truly exceptional dish.

11. Pasta alla Buzara:

Looking for a truly Venetian pasta dish? Look no further than pasta alla busara. This flavorful dish features a rich tomato-based sauce, infused with garlic, white wine, and chili, and is typically served with either scampi (crayfish) or astice (local lobster).

The scampi version offers a delicate sweetness, while the lobster version is a truly decadent treat. No matter your choice, pasta alla busara is a must-try for seafood lovers visiting Venice.

12. Zuppa di Pesce:

Zuppa di pesce is a beloved dish throughout Italy’s coastal regions, and Venice offers its own unique take. Here, you’ll find two main styles: a delicate clear broth, known as brodetto di pesce, showcasing the pure taste of the fish, or a more robust tomato-based soup, often called zuppa rossa.

Each version offers a distinct culinary experience, reflecting the diverse flavors of the Adriatic. It’s a must-try for any visitor seeking authentic Venetian cuisine.

13. Bigoli in salsa:

This is a Venetian pasta dish made with whole-wheat bigoli pasta, onion, and salt-cured fish. While today, anchovy is usually used, in earlier days, it was often prepared with sardines. It is considered one of Venice’s signature dishes. 

14. Spaghetti con le Vongole:

One of my favorite food in Venice. Spaghetti with clams. 

The lagoon is full of clams, so you cannot leave Venice without trying them. You can have them with spaghetti or with a mix of different fish and shells like mussels. Don’t forget to have them with a good glass of white wine from Veneto. 

15. Pasta e Fagioli: 

This is an excellent dish for the winter because it is very nutritious and warms you. It is a very thick pasta and bean soup. Usually vegan, but many love to add bacon or ham during cooking. 

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16. Risotto con gli scampi:

Risotto con scampi is a Venetian classic that’s pure poetry on a plate. Imagine creamy, perfectly cooked risotto infused with the delicate sweetness of fresh scampi.

Each bite is an explosion of flavor, a delicate dance between the rich rice and the tender, succulent shellfish. It’s a dish that truly captures the essence of Venetian cuisine, a must-try for any seafood lover.

17. Risotto al Nero di Seppia: 

It is simply a risotto made with cuttlefish and their ink. You can also find this dish made with a lasagnette (a tagliatelle). It is one of my favorites, so try it. This black color might make you unsure, but the taste is lovely.

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18. Folpetti con la polenta:

A true taste of Friuli Venezia Giulia, folpetti con la polenta is a hearty and comforting dish that’s perfect for a chilly evening. Tender, bite-sized octopus are simmered in a rich, flavorful stew, often with tomatoes, onions, and herbs.

This savory stew is then served alongside creamy polenta, creating a delightful contrast of textures and flavors. It’s a rustic and authentic dish that showcases the region’s culinary heritage.

19. Baccala in Bianco e in Rosso:

In Venice, baccalà (salt cod) is a culinary staple, prepared in two distinct and delicious ways: baccalà in bianco (white version) and baccalà in rosso (red version).

Baccalà in bianco is a delicate stew of salt cod simmered with olive oil, garlic. The result is a tender and flavorful dish that highlights the subtle taste of the cod.

Baccalà in rosso, on the other hand, is a richer, tomato-based stew with onions, herbs, and sometimes potatoes. Both preparations offer a unique taste of Venetian cuisine, are served with soft polenta and are well worth trying.

20. Polenta e Schie: 

“Schie” are small shrimps of grey color and are slightly different from the classic shrimp. They are always crustaceans but with a unique taste, whose pulp is rich in flavor and can be found only and exclusively in the lagoon area between Venice and Trieste. They are usually fried and accompanied by a soft portion of white polenta.  

21. Fritto misto:

Experience the satisfying crunch and delicate flavors of fritto misto, a Venetian favorite. This mixed fried seafood platter is a textural delight, with crispy exteriors giving way to tender, succulent seafood.

You’ll often find schie (tiny lagoon shrimp), calamari (squid), gamberi (shrimp), and sardine (sardines) in the mix, and if you’re lucky, you might even find seasonal specialties like moeche (soft-shell crabs) or acquadelle (small lagoon fish). It’s the perfect dish to share with friends and family.

22. Seppie in Umido con la Polenta:

Seppie in umido con la polenta is a classic Venetian dish, featuring tender cuttlefish simmered in a rich, dark, and deeply flavorful sauce.

This umido (stew) is typically made with tomatoes, onions, white wine, and often the cuttlefish ink itself, which gives the sauce its distinctive color and intense flavor.

The tender cuttlefish is then served alongside creamy polenta, creating a comforting and satisfying meal. It’s a true taste of Venetian tradition.

23. Fegato alla Veneziana:  

Venetian liver is a typical dish of Venice, prepared with pork or veal liver (the veal one is better, in my opinion) cooked in a pan with onions and white wine. It is generally accompanied by white corn polenta. 

24. Le Frittole: 

They are a typical sweet that is served on the occasion of Carnival. 

Fritole or frittole is a soft dough of flour, eggs, and milk to which raisins are added to give further flavor (my mom leaves the raisins inside a liquor for months before using them; it provides such a twist). The dough is then deep-fried, and once drained, it is covered with icing sugar. It is also filled with chocolate, vanilla, and pistachio cream. 

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25. Buranei o Bussolai Cookies: 

They are also called bussolà or buranelli because they were created on the famous island of Burano. These traditional biscuits have the shape of a ring or an “S” and can be of different sizes.

They last a long time and are very substantial. They are prepared with a dough rich in yolks, sugar, butter, and flour. 

26. Zaletti o Zaetti: 

The bizarre name of these biscuits is due to their yellow color, which is given by the corn flour used in the dough. In addition to the particular color, the corn flour offers a grainy and friable consistency. 

They are biscuits prepared with raisins, which are typical of Venetian culinary tradition. I learned how to make them at Chef school, and they are delicious.

You cannot miss trying them while in Venice. You can find the original recipe with raisins and chocolate. 

27. Pan del Doge Cookie:

Pan del Doge, or Doge’s Bread, is a traditional Venetian cookie, a delightful treat found in bakeries throughout the city. These golden-brown biscuits are typically made with flour, butter, sugar, eggs, and often include almonds or other nuts and sometimes raisins or candied citrus peel.

They have a slightly crumbly yet satisfyingly crisp texture, making them the perfect accompaniment to a morning coffee or an afternoon tea. It’s a sweet taste of Venetian history.

28. The Gianduiotto:

The Gianduiotto in Venice is a gelato made with chocolate, hazelnuts, and whipped cream. It’s a delicious blend of hazelnut and chocolate flavors inspired by the traditional Piedmontese chocolate of the same name. This unique Venetian twist on the classic Gianduiotto is a must-try for any gelato lover visiting the city.

Here’s what makes the Venetian Gianduiotto special:

• Unique Shape: Unlike the traditional triangular chocolate, the Venetian Gianduiotto is often served as a square or rectangular block of gelato.
• Creamy Texture: The gelato is known for its smooth and creamy texture, making it a delightful treat.
• Intense Flavor: The combination of hazelnut and chocolate creates a rich and intense flavor that is both sweet and nutty.

You can find this delicious gelato at various gelaterias in Venice, but Gelateria Nico is particularly famous for its Gianduiotto. So, indulge in this delightful treat the next time you’re in Venice!

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29. Prosecco: 

Prosecco is an Italian DOC or DOCG white wine produced in a large area of nine provinces in the Veneto and Friuli Venezia Giulia regions named after the village of Prosecco. It is the perfect drink to start dinner or have an aperitif. 

30. Spritz Aperol: 

One of the most popular drinks in Veneto is served in a glass full of ice. The drink combines three parts Prosecco followed by two parts Aperol, topped with a dash of soda water and garnished with a slice of orange.

It is commonly served as an aperitif in all of Northeast Italy. I used to drink it as aperitivo since I started to “do aperitivo” with my friends, and it is my favorite. 

Now I can also find it in London (where I live) the only difference is that in Italy one Spritz Aperol costs around 3.50/4.00 euros (it depends on which bar and city), while in London it is about 8 £.

31. Ombra: 

Venetians call this a glass of wine that can be white or red. In Venice, you will find all the best Italian wines, so if you are not sure which to order, ask your waiter to help you choose the best one to have with your meal. 

32. Sgroppino: 

The Sgroppino is a Sorbetto made with vodka, double cream, sparkling prosecco, and lemon sorbet. It has been invented in Venice, so you will probably find it in most restaurants. It is the best way to end your meal. 

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33. Bellini:

This is one of the most refreshing drinks you will find in Venice. It is made with marinated fresh peaches in wine, peach liquor, lemon juice, and prosecco. Bellini is the most famous drink in Venice. Created by Giuseppe Cipriani at the famous Harry’s Bar in Venice in 1945, a trip to Venice cannot be complete without tasting this fantastic and refreshing cocktail. 

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34. Rossini:

This is one of my favorite drinks during summertime in Italy. It is another version of the famous Bellini. The Rossini is made with strawberries instead of white peaches. You can find it in most bars and restaurants in Venice and Italy.

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