Recipes from a Venetian kitchen

Where ingredients from the lagoon,

countryside and mountains meet.​

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


Fagiolini in umido (green beans in tomato sauce)

Fresh green beans are a staple on Venetian tables in spring. 

This is a very typical Venetian preparation for tender beans and one that is perfect to accompany meat or fish, even better if served at room temperature or cold. 

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)

Corn is often said to be for southern Europe what the potato is for northern Europe. And when other cuisines serve potatoes, rice or bread with their dishes, Venetians serve polenta instead. In fact, the pairing of polenta with a ‘ragu’ of earthy mushrooms has to be one of the glories of Venetian cooking.

Gamberi in saor (prawns 'in saor')

Marinating food 'in saor' is one of the oldest gastronomic traditions of Venice and it was invented as a method of preservation by Venetian fishermen who had the need to keep food on board for a long time or as long as possible.
Fried sage leaves

Salvia fritta (fried sage leaves)

Single sage leaves coated in a light batter and then fried briefly until crisp, to intensify the already potent flavour of this staple herb. Its simplicity it’s almost deceiving, as each leaf brings an explosion of flavour, making it the perfect snack or appetiser (alongside a spritz of course) or garnish for many plates, including pasta, risotto, or cicchetti.

Primi e secondi piatti (mains)

Risotto di carciofi (artichoke risotto)

Late winter/early spring has its own king of seasonal vegetable: artichokes. And one of the most traditional way of serving it had to be as the star in a risotto, of course.
Risi e patate

Risi e patate (rice and potatoes)

A classic recipe from Venice and the Veneto region, where the cool temperatures in the mountains are ideal for growing potatoes. Olive oil, soffritto, cubed potato, rice, stock, finished with butter and a hint of warming rosemary. The perfect wintery dish.
Minestra de verze

Minestra de verze (rice and savoy cabbage soup)

In this easy traditional recipe, rice is preferred to pasta. A few more simple ingredients, such as onion and parsley, enhance the flavour of savoy cabbage, making it a delicious, healthy and filling dish which is great on its own or served with crusty bread for a great comforting lunch or dinner.
Pasta e fagioli

Pasta e fasioi (pasta and beans)

Borlotti beans, onion, garlic, tomatoes, water, salt and pepper. Choose your favourite shell pasta to add (although ditalini rigati or pipe rigate would be Italians’ go to). A swirl of good extra virgin olive oil, perhaps some grated parmesan, crusty bread on the side. That’s it.

Contorni (sides)

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

Fagiolini in umido (green beans in tomato sauce)

Fagiolini is the Italian name for green beans, and in Venetian dialect we call them "tegoline". This recipe for "tegoline in umido" looks deceptively simple, but the flavour of this dish is to die for. You can enjoy this recipe all spring and summer long, and it is best eaten at room temperature.
Verze sofegae

Verze sofegae (suffocated or smothered cabbage)

Finely shredded savoy cabbage cooked slowly and at low heat for at least two hours, with the addition of just extra virgin olive oil, garlic and rosemary. Salt and pepper to enhance the flavour. The only extra ingredient that is needed is patience, but definitely worth the waiting.
Fenoci al late (milk braised fennel)

Fenoci al late (milk-braised fennel)

A classic recipe which Venetian nonnas have been cooking for generations. This is such a flavoursome and easy-to-make side which makes the most of season's best fennel and it's lovely aniseed-like flavour. And the best thing is that it requires just a frying pan and few simple ingredients to make.
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. This quick and easy recipe takes just over 20 minutes to make (plus beans soaking and cooking time, if using dried beans, which we recommend) and goes with almost anything!

Dolci (desserts)

Baci in gondola

Baci in gondola (kisses on a gondola)

This Venetian delicacy is made up of two crispy yet airy meringue kisses that hug a rich and indulgent dark chocolate filling. The name is a nod to the iconic gondolas that gracefully glide down the city’s waterways, often carrying couples in love, making baci in gondola the ultimate nostalgic and romantic Venetian treat.

Tiramisu (the best ever)

Despite its origin being disputed between the Italian regions of Veneto and Friuli-Venezia Giulia, tiramisu is a staple in most Italian homes and restaurants for many reasons: it is undoubtedly delicious, it’s fairly quick and simple to make, it doesn’t involve any baking at all, as it’s usually made with store bought savoiardi biscuits (ladyfingers).


One of the most traditional Venetian cookies, they get their name "zalo" (which means ‘yellow’ in Venetian dialect) from the “fioretto” corn flour used in the dough and which gives, besides the yellow-ish colour, also a grainy and crumbly consistency.
Italian hot chocolate

Classic Italian hot chocolate

Thick and creamy hot chocolate that you would be served in any Italian bar and pasticceria, usually with loads of whipped cream on top and, if you’d happen to be very lucky, with not only one but two ice cream wafer rolls to go with it.
Crostata de pomi

Crostata de pomi (apple tart)

Crostata di mele (or ‘ de pomi’, in Venetian dialect) is a classic, rustic and home-style dessert, one of those to make in winter, when you really don’t have much seasonal fruit around except for a lot of gorgeous apples.

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