Recipes from a Venetian kitchen

Where ingredients from the lagoon,

countryside and mountains meet.​

Risotto al nero di seppia e calamari - the Venetian kitchen

STAR RECIPE

Risotto al nero di sepia (squid ink risotto)

There are some ingredients and dishes that leave you in no doubt as to their provenance.

One of the most iconic Venetian dishes, squid ink risotto is a timeless classic which boasts both an earthy, savoury and sweet flavour, and combines two of the most favourite Venetian ingredients: rice and seafood from the lagoon.

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Recipes and flavours from
Venice and the Veneto region.

There is so much more to Venetian regional cuisine than fish and tiramisu. Now stretching from the Venetian lagoon to Lake Garda, up to the Dolomites and down to the longest Italian river, Po, Venetian food culture is more varied than you might think, and it’s not only made in Venice.

Dishes and ingredients link the territory together. They tell stories of the long gone Serenissima Republic, once known as the ‘market to the world’, which incorporated numerous mainland and overseas possessions, and of a unique cuisine that was created by centuries of heritage and shared culture.

Venetian food is simple, humble, honest. Its essence is in the great quality of ingredients which have been cooked the same way for centuries. Without fuss. When you work with the best produce and culinary knowledge from all over ‘the world’, there’s no need to overcomplicate it.

Antipasti (starters)

Polenta e funghi (polenta and mushrooms)

Polenta e funghi (polenta and mushrooms)

Creamy polenta topped with a rich mushroom mix for the perfect vegetarian appetiser.
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Gamberi in saor (prawns 'in saor')

A classic. Prawns marinated with onions, raisins, pine nuts and spices in a sweet-sour vinegar mixture.
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Fried sage leaves

Salvia fritta (fried sage leaves)

Sage leaves coated in batter and fried until crisp, to intensify the herb flavour.
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Cipolline in agrodolce (sweet and sour baby onions)

These sweet and sour baby onions are a testament to the Venetian love affair with this versatile vegetable.
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Primi e secondi piatti (mains)

Pasta e fagioli

Pasta e fasioi (pasta and beans)

Good olive oil, borlotti beans, onion, garlic, tomatoes, water, salt and pepper and your favourite shell pasta. That’s it.
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Branzino al forno (oven baked sea bass)

Branzino al forno (oven baked sea bass)

If you're looking for a simple recipe that really enhances the delicate flavour of sea bass, then we highly recommend you try this one.
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Risotto al nero di seppia e calamari - the Venetian kitchen

Risotto al nero di sepia (squid ink risotto)

One of the most iconic Venetian dishes, squid ink risotto is a timeless classic which combines two of the most favourite Venetian ingredients: rice and seafood from the lagoon.
Get the recipe

Risotto di carciofi (artichoke risotto)

Creamy risotto made with artichokes and finished with butter and parmesan cheese for a velvety smooth consistency.
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Risi e patate

Risi e patate (rice and potatoes)

Olive oil, soffritto, cubed potato, rice, stock, finished with butter and a hint of warming rosemary. The perfect all-year-round dish.
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Minestra de verze

Minestra de verze (rice and savoy cabbage soup)

A delicious, healthy and filling soup which is great on its own or served with crusty bread for a great comforting lunch or dinner.
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Contorni (sides)

Bowl of green beans cooked in s a tomato sauce with sprinkled chopped parsley

Fagiolini in umido (green beans in tomato sauce)

A simple and super delicious side dish of fresh green beans gently stewed in a garlic, parsley and tomato sauce.
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Verze sofegae

Verze sofegae (suffocated or smothered cabbage)

A cheap and delicious side dish of finely shredded savoy cabbage cooked slowly and at low heat to enhance the flavour.
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Fenoci al late (milk braised fennel)

Fenoci al late (milk-braised fennel)

An easy-to-make creamy side dish which makes the most of season's best fennel and its lovely aniseed-like flavour.
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Fasioi in tocio

Fasioi in tocio (beans in their sauce)

A budget-friendly-simple-but-delicious Venetian side dish made with beans, butter, onion, a pinch of plain flour, salt and pepper.
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Dolci (desserts)

Baci in gondola

Baci in gondola (kisses on a gondola)

The ultimate romantic Venetian treat. Two crispy yet airy meringue kisses that hug a rich and indulgent dark chocolate filling.
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Tiramisu

Tiramisu
(the best ever)

The classic no-bake Venetian dessert combining espresso-dipped ladyfingers and a creamy, lightly sweetened mascarpone cream.
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Zaleti

Zaleti

One of the most traditional Venetian cookies, they get their name from the “fioretto” corn flour used in the dough.
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Italian hot chocolate

Classic Italian hot chocolate

Thick and creamy hot chocolate made with real cocoa powder. As you would be served in any Italian bar and pasticceria.
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Crostata de pomi

Crostata de pomi (apple tart)

A classic, rustic and home-style dessert, perfect to make in autumn and winter, but good all year round.
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Pizza in Venice
Mozzarella in carrozza (fried mozzarella sandwich)
Pasta take away in Venice
Pavimento alla Veneziana
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