eel stewed in tomato sauce. It’s typical mostly of the delta of the river Po area

a spring/summer delicatessen: steamed asparagus dip into salted mashed hard boiled eggs

typical Venetian hostaria or tavern

creamy dried cod. A must try delicatessen of Venice and Veneto. Also renowned is the baccalà alla vicentina, made in Vicenza and province

a typical recipe of Chioggia, a quaint town near Venice. It’s a clam soup cooked on a low flame in an earthenware pot

typical Veneto’s spaghetti, made with egg pasta. They are usually made with a torchio and dressed with ragout

bigoli with duck ragout

(Venetian, pronounced ca-no-tcha, Italian cannocchia, pronounced can-no-kkia): it is the popular mantis shrimp or sea cicada

shellfish cooked in its typical fan-shaped sea shell, after dusting it with breadcrumbs

(chi-ket-ti): sort of Venetian tapas eaten in the hostarias or cicchetterias, often standing or sitting on a stool at the counter. Very typical fast Venetian food.