Venetian food

Cicchetti are small snacks served in Venice (and around the region) along with a beautiful glass of wine or a Venetian Spritz.

A decadent recipe for traditional fritole, a typical Venetian doughnut, from 'Venice: Four Seasons of Home Cooking' by Russell Norman. This sweet delicacy is irresistible with a morning coffee or as an afternoon treat.

Recreate the spirit of Venice with Cicchetti 3 Easy Venetian Appetiser Recipes, delicious canapes to serve with drinks or as a light lunch.

Conjure the taste of a European summer with these Italian ‘cicchetti’ – eaten with one hand while the other holds a spritz

Cicchetti’s exquisite appearance and delicious flavor make them an excellent choice to impress. Check out these delicious cicchetti recipes.

This is a classic of Venice’s cuisine, and much loved throughout Italy. I was immediately drawn to the two recipes that Mariù Salvadori de Zuliani includes in her Venetian cookbook A Tola Co I Nostri Veci. One is a recipe from the year 1800 and she claims is the most authentic recipe for this classic dish, which doesn’t use either vinegar or wine, but lemon juice. The other recipe is her own family recipe and she adds that you can use wine – red, or even a sweet one like Marsala – to finish…

Wondering how to eat cicchetti in Venice? Learn everything you need to know as you head out to enjoy the local culinary culture in Venice.

The ultimate guide to the best Venice cicchetti spots and how to savor these delicious small plates like a local.

Seafood, traditional Venetian cuisine, enormous steaks, the best cake in the entire world, and a guaranteed hangover. What's not to love?

Haroset, a sweet fruit and nut paste, is a crucial component of the Seder plate. Nigella Lawson's sumptuous, Venetian-style haroset is made with chestnuts, pine nuts, various dried fruits, and plenty of spices.