Authentic flavours of the lagoon: journey among typical Venetian products and foods
Traditional Venetian cuisine tells a thousand-year history made of sea, lagoon and mainland, a gastronomic heritage that reflects the geographical position of Venice, a crossroads of cultures and flavours.
Discovering typical Venetian products and dishes therefore means embarking on a sensory journey through centuries-old traditions that have been able to preserve the authenticity of the flavours of the territory, from fresh fish recipes to products from island vegetable ovens, up to desserts that celebrate the most important holidays.
Fish of the lagoon: the treasures of the sea in Venice
The Venetian lagoon is a rare ecosystem that is home to a rich variety of fish products, considered true gastronomic treasures. Each species has its own seasonality, scrupulously respected in the local culinary tradition.
The clams of the lagoon: capparossoli and bevarasse
Capparossoli (Tapes decussatus) and bevarasse (Chamelea gallina) are two varieties of clams typical of the Venetian lagoon. The first ones, more valuable and with an intense flavour, are harvested mainly in spring and autumn, while the bevarasse, smaller but equally tasty, are available almost all year round.
These molluscs are the undisputed protagonists of tasty first courses such as spaghetti with clams.
Moleche and masanete, the crabs of tradition
Moleche – or “moeche” in Venetian dialect – are small green crabs (Carcinus aestuarii) caught during molting, when their shell is still soft. Available only in two short periods of the year (April-May and October-November), they represent a true seasonal delicacy. The masanetes are instead the females with eggs, caught between July and August. Both are traditionally fried and served hot.
An interesting curiosity concerns the fishing of the moles, a very ancient art handed down from generation to generation: expert fishermen recognise the crabs close to the moult only by observing a thin white line on the edge of the legs, nicknamed “gaetano”, which represents the distinctive sign of the perfect moment for capture.
Schie, the little grey prawns
The schie (Crangon crangon) are tiny gray shrimps that inhabit the muddy bottom of the lagoon. These small crustaceans are typically served with white polenta, in a dish that represents the essence of the simplicity and authenticity of Venetian cuisine. They are mainly fished in the cold months, when they approach the shallowest waters.
The Gò, the fish of Venetian risotto
The Gò, the dialectal name of the goby (Zosterisessor ophiocephalus), is a small fish that also lives in the depths of the lagoon. Despite its unattractive appearance, it is the main ingredient of the famous “risotto di gò alla buranella”, an emblematic dish of the island of Burano. Its concentrated broth gives the risotto a unique and unmistakable flavour.
Cuttlefish and moscardini
Lagoon cuttlefish (Sepia officinalis) are appreciated for their tenderness and versatility in the kitchen. Protagonists of the famous “black risotto”, they are fished mainly in spring.
The moscardini (Eledone moschata), small octopuses with tender meats, are instead perfect for soups and fried foods, available especially in the winter months.
The typical Venetian first courses
The typical Venetian first courses tell the soul of this territory, with recipes that combine simplicity and richness of flavours, often linked to the traditions of the lagoon islands.
Risotto with gò “alla buranella”
This risotto represents the essence of Burano’s cuisine. The gò is used to prepare a savoury broth in which the rice is then cooked. The final creaming with plenty of parmesan and fresh parsley completes a dish with an intense flavour.
Bigoli in sauce
Bigoli, or bigoi, are a rough fresh pasta of Venetian origin, similar to large spaghetti, traditionally prepared with soft wheat flour and water. The “sauce” is a condiment based on stewed onions and salted anchovies, a simple combination but with a strong flavour that dates back to the era of the Serenissima Republic of Venice.
The name of this type of pasta derives from the Venetian dialectal term “bigàt” which means “caterpillar”, a name associated with their shape that resembles that of a worm or a small caterpillar.
Spaghetti with clams
This spaghetti dish is a timeless classic of Venetian cuisine, with the real clams of the lagoon as the absolute protagonists. The traditional version includes an essential seasoning with garlic, parsley, extra virgin olive oil and a touch of chilli, to enhance the natural flavour of the molluscs.
Risotto with cuttlefish ink
Cuttlefish ink risotto is a dish with a special appearance and an intense flavour.
In this first, cuttlefish ink is not only a natural dye but also provides a characteristic sea flavour; moreover, the creamy consistency of the risotto contrasts pleasantly with the tenderness of the cuttlefish pieces, making it one of the most characteristic and appreciated dishes of the Venetian territory.
Pasta and fasioi (sea version)
Unlike the most widespread version in Veneto, in Venice the “pasta e fasioi” is often enriched with seafood or crustaceans. Beans, generally of the borlotti variety, marry with mussels, clams or shrimps, creating a hearty dish rich in flavour.
The unmissable second courses
The second courses of the Venetian tradition mainly celebrate the riches of the sea, with centuries-old preparation techniques, very often born from the need to preserve fish.
Sardines “in saor”
This emblematic dish of Venetian cuisine consists of fried sardines and then marinated with sautéed onions, raisins, pine nuts and vinegar. The “saor” (flavor) was originally a method of preserving fish for the long journeys of Venetian sailors.
Nowadays it is one of the most famous appetisers of the lagoon, which is most appreciated after at least a day of rest.
Creamed cod
Although cod is not a local fish, creamed cod has become a symbol of Venetian gastronomy. In this preparation, the stockfish is soaked, cooked and then energetically beaten with olive oil poured flush, until a soft and velvety cream is obtained, traditionally served with polenta.
Its origin is due to the noble Pietro Querini who, in 1432, after a shipwreck in the Lofoten Islands in Norway, returned with this new method of preserving cod, revolutionising the local cuisine.
Venetian liver
A dish of very ancient origins, already appreciated by the Romans, is the Venetian liver.
In this preparation, the veal liver is cut into thin slices and quickly sautéed in the pan with plenty of caramelised sweet onion. The final addition of balsamic vinegar or white wine creates a perfect balance between the intense flavour of the liver and the sweetness of the onions.
Mixed fried from the Adriatic
With a celebration of the products of the Upper Adriatic, this mixed fried dish generally includes squid, shrimp, sardines and small lagoon fish, all lightly breaded and fried to perfection. The Venetian version is distinguished by the lightness of the batter and the use of strictly fresh fish.
Cuttlefish in black with polenta
In this dish, the cuttlefish are cooked in their own ink, creating a thick and flavourful sauce with an intensely black colour. Served with yellow or white polenta, they represent a dish with a strong chromatic contrast and a strong flavour that embodies the essence of lagoon cuisine.
The vegetables of the lagoon gardens
On the islands of the Venetian lagoon, vegetable gardens bloom that offer vegetables of extraordinary quality, nourished by a special soil enriched by salt and cultivated according to ancient local traditions.
An excellent example is the I&S Farm Organic Farm in Sant’Erasmo. Here the agrichef Silvia creates gastronomic experiences with tastings of gourmet dishes prepared with organic seasonal products, accompanied by a selection of local wines. Walking among these vegetable gardens means embarking on a sensory journey into the authentic flavours of the lagoon, living a story made of history and agricultural tradition in perfect balance with the surrounding nature. Camping Ca’Savio, for example, has the pleasure of offering this unique experience to its guests, enriching their stay with an immersion in the local gastronomic culture.
The violet artichoke of Sant’Erasmo
The violet artichoke grown on the island of Sant’Erasmo is an excellent product of the Venetian lagoon. Characterised by a purplish colour and tender, fleshy leaves, it is traditionally eaten raw with a drizzle of oil and lemon, or slightly seared. Its season goes from April to June.
The spring castratures
The castraures are the first shoots of the violet artichoke, collected to allow the plant to better develop the subsequent artichokes. Particularly tender and free of internal hair, they represent a real spring delicacy, available only for a few weeks a year.
Their name “castraura” derives from the verb “castrate“, since these first artichokes are cut (precisely, castrated) by the plant to favour the development of the other buds.
The asparagus from Jare
The asparagus grown in the town of Giare, in the southern lagoon, are characterised by a delicate flavour and a tender texture. Available from March to May, they are traditionally served with boiled eggs or as an accompaniment to spring risottos. You can find them fresh at the weekly markets of Cavallino-Treporti.
The spontaneous bruscandoli
Bruscandoli are the spring shoots of wild hops that grow spontaneously in lagoon areas. Harvested between March and April, they have a bitter taste that vaguely recalls asparagus, and are used to prepare risottos, omelets and soups, representing a perfect example of seasonal and sustainable cuisine.
Gastronomical specialties of the Venetian lagoon: desserts and local wines
The Venetian confectionery and winemaking tradition completes the picture of a rich and varied gastronomic culture, with products that reflect the millennial history of the Serenissima.
Baicoli and bussolai
Baicoli are dry, thin and slightly sweet biscuits, originally created for the long journeys of Venetian sailors. The bussolai, on the other hand, are typical biscuits of the island of Burano, with a characteristic donut or “S” shape, crumbly and scented with vanilla and lemon. Both are perfect for being soaked in the local sweet wine.
The wines of the Venetian tradition
The centuries-old Venetian winemaking tradition includes several varieties, including Raboso, a robust and tannic red wine produced in the hinterland, and Verduzzo, a white wine with a characteristic slightly sweet flavour.
Particularly valuable is the Dorona, an ancient native Venetian grape variety that has almost disappeared and recently recovered, which produces a golden wine with an intense and aromatic flavour, grown mainly on the island of Sant’Erasmo.
The prosecco of the territory
The hills of the Venetian hinterland, in particular in the area of Conegliano and Valdobbiadene, a UNESCO heritage site since 2019, are the cradle of Prosecco, a sparkling wine renowned all over the world.
The Cartizze variant, produced in a small area of only 107 hectares, represents the absolute excellence of this fresh and fruity wine.
Typical holiday sweets
Every Venetian holiday has its own characteristic desserts: from the Easter Fugassa (sweet focaccia) to the Pinza dell’Epiphany, from the Galani and Carnival Pancakes to the Baicoli of the Redeemer’s feast. These sweets tell the story and traditions of a city that has always celebrated important moments also through gastronomy.
Where to eat typical dishes in Venice
To savour authentic traditional Venetian cuisine, it is essential to choose the right places, far from the most beaten tourist circuits.
The historical bacari
The bacari are small typical Venetian taverns where wine and “cicchetti” are served, small tastings of the local tradition such as meat or fish meatballs, croutons with creamed cod or sardines in saor. And a “bacaro tour” in Venice is the best way to discover the true gastronomic soul of the city, because you will taste different specialties in an informal and authentic atmosphere.
The Rialto market
The Rialto market, active for over a thousand years, is the beating heart of Venetian gastronomy.
Open from the early hours of the morning, this historic open-air market is home to two main areas: the fishmonger, where local fishermen sell daily fresh catch from the lagoon and the Adriatic, and the fruit and vegetable area, rich in seasonal products grown in the lagoon islands such as Sant’Erasmo.
The market, open from Tuesday to Saturday, from 7:30 to 12 approximately, is frequented by both Venetians and local restaurateurs and represents a reference point for daily supply and to concretely understand the lagoon culinary tradition.
The typical taverns
The authentic Venetian taverns offer seasonal menus based on fresh products from the lagoon. Far from the most touristy areas, these places keep centenary recipes alive, offering a genuine gastronomic experience.
However, there is no need to go all the way to Venice to savour authentic local cuisine: in Cavallino, a few steps from Ca’Savio, there are alternatives where you can enjoy the Venetian gastronomic tradition in a more collected atmosphere and at more affordable prices.
L’Agriturismo alle Saline in Lio Piccolo offers zero-kilometre dishes made with farm products, while the Mangiastorie restaurant in the centre of Cavallino offers a menu that tells the history of the territory through authentic recipes.
Venice a stone’s throw from Camping Ca’Savio
From Camping Ca’Savio, the authentic Venetian gastronomic experience is at your fingertips.
Its location allows it to easily reach Venice and the islands of the lagoon, for a journey to discover the most authentic flavours of the territory. It is in fact possible to participate in organised excursions that combine cultural visits and gastronomic stops, for a complete immersion in Venetian culinary traditions.
What are you waiting for? Book your next vacation in Cavallino-Treporti now!