What to eat in Venice

In Venice, you know, not easy to find a good restaurant to eat genuine and typical dishes (as indeed in all the cities very tourist). But neither is it impossible. On the net there are many lists (more or less reliable …) of good addresses.
In a few, however, tell you what to eat. What dishes look and ask. What are the real Venetian specialties.
Therefore here we want to provide just this kind of suggestion, to fill this gap.
The list is by no means exhaustive (it would be far too long), we instead tried to choose those dishes that are not only local but also not too hard to find

STARTERS
- Marinated anchovies. Anchovies always. Fresh and marinated in vinegar, oil, garlic, parsley and salt.
- Scallops au gratin. Scallops baked in batter.
- Pumpkin flowers. Stuffed with ricotta.
- Folpetti. Boiled, fried or tocio, always moscardini it.
- Schie with polenta. The “schie” are small shrimp lagoon. Polenta in question should be white, but it also accepts the yellow one.
- Sarde in soar. “Sauce” is a condiment made from onion. Once all the fish could be made in sauce, is now almost the only Sardinian.
- Funds artichoke. A delight must try.

FIRST
- Bigoli in salsa. Big spaghetti of chopped anchovies. More than typical.
- Pasta and beans. Dish from the mainland but also beloved Venice.
- Fish pie. There is no fixed recipe. A creative cook.
- Risi e Bisi. Ancient dish. The “peas” are peas, “rice” is the “rice”. Recipe Ducale.
- Risotto with Bosega. The Bosega is a mullet Northern Adriatic.
- Risotto with radicchio. Treviso radicchio strictly.
- Spaghetti with canoce. The canoce are the mantis shrimp.
- Pasta with sauce. Pasta with scampi.
- Sepia. Cuttlefish cooked in their ink, served with polenta exclusively white.

MEAT
- Castradina s’ciavona. Mutton stew with cabbage. A November.
- Figà Venetian. And liver (again and again) onions.
- Fillet with herb sauce Cabernet. The cabernet depopulated in Veneto (and not only).
- Meatballs. Eternal. Already in a Venetian recipe of the Middle Ages.
- Suppressed in tecia. Venetian typical salami in the pan (the “tecia”) with butter and onion.

FISH
- Codfish. Creamed, Vicenza, stewed, fried … however you like, but be aware that in Venice the “cod” is actually the “cod” (Venetians feel a subtle pleasure in confusing the ideas of others …)
- Sea bass or bream grilled or baked. Two fish inevitable in Venetian markets.
- Stuffed squid. Squid stuffed with themselves.
- Moeche fries. From Nobel. The “moeche” are the crabs caught during molting (without shell).
- Mixed fried. It is found everywhere. But not everyone knows it well.
- Granseola Venetian. Delicious crustacean colossal but delicate taste.
- Capeonghe. The cappelonghe (or canolicchi) can be found in many recipes. No disappoint.

SWEET
- Tiramisu. Believe it or not, the tiramisu is a specialty of the Veneto. Make sure it’s been done in the house.
- Biscuits. Three names of all: “zaleti” (means gialletti because made with corn flour), “buranei” (which according to the shape can be: “bussolà” if round, or “they” [male] if S-shaped), and “baicoli” (thin and light biscuits dipped in coffee or in eggnog)
- Fritoe. Pancakes invernal-carnival. They can be simple or stuffed.
- Pliers. Pronounced “Pincia” or “grip” and was the poor dish of our grandparents during the winter. Cake of bread, easier to find in bakeries and in restaurants.