What Kind of Food Do They Have in Venice, Italy?
One of the most influential and inspiring cities over the last few hundred years, Venice has contributed architecture, literature and cuisine to the rest of Europe and the world. Relying on the natural resources around it, Venetian food centers around fish, small game and the fresh vegetables that have grown in and around the city for centuries. Venice has also contributed several innovations in ingredient use. Does this Spark an idea?
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Venice History
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Venice is made up of 117 islands, connected by a series of bridges. Venice was once a center for trade, the crossroads of the world. Because of this, Eastern culture strongly influenced the city. This is evident in the Byzantine mosaics and bright colors so common here. Between the Roman Empire and Medieval Europe, People settled in Venice, which was primarily a fortress bound by water. As more settlers arrived, the city grew. The settlers traded mainly salt and fish, and boating was the primary industry. From the 10th century on, local doges (leaders) ruled, and Venice took part in the crusades from the 12th to the 14th centuries. In the 19th century, the Republic no longer could defend against occupants. Napoleon and Austria both occupied the city. Venice became one of the most elegant cities in Europe, influencing art, literature and architecture. It became part of the Kingdom of Italy in 1866.
Signature Ingredients
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Fish is a key ingredient in Venetian cuisine (particularly salted cod), as is polenta and aromatic flower blossoms (often candied). Licorice, tarragon, nutmeg, ginger and curry are commonly used spices. Popular meats include small birds, Carpaccio and prosciutto. Traditional grains are wheat and millet, which have been around since the time of the Romans. Anchovies and olives are also popular additions to common foods. Meals are rarely cooked in heavy sauces. The focus, rather, is on achieving a light and fresh flavor with seasonings.
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Main Courses
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Risi e bisi soup
The most well known of all Venetian soups, the doge would eat this rice and peas dish every year on the fest of St. Mark.Fogato alla Veneziana
This Venetian style liver is now commonly cooked with onions, though Romans used to add fig to give it a sweeter note.Duck
This fowl is served in a variety of recipes. It is often stuffed or sautéed, as in sweet and sour duck.Bigoli
This course, thick spaghetti is actually one of the only kinds of pasta Venetians eat regularly. This is in contrast to the rest of Italy, where pasta is a mainstay.Baccalà Mantecato
One of the more well-known Venetian dishes, Pietro Querini brought this creamed cod from the Lofoten Islands.
Side Dishes
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Fondi di Carciofo
This dish, "artichoke ends" uses the base of the artichoke, which is broiled, sautéed or added to a frittata.Fasioi in Salsa
This beans and sauce side dish adds color and flavor to a delicious Venetian meal.
Desserts
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One of the most significant contributions Venice made to the dessert was the introduction of sugar in cakes instead of honey. Venetians also began using olive oil and butter instead of lard in their sweets. Some popular desserts that hail from the city are Crema Fritta alla Veneziana, a fried cream, and Baicoli, a very hard biscuit often dipped in coffee.
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References
Resources
- Photo Credit venice image by jedphoto from Fotolia.com
