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.

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The kiosks by the beach:

From the Lighthouse of Punta Carena Antonio: This is an old-fashioned little bar, just below the lighthouse. Take a dip, take a little ‘sun and then you sit at one of the tables to order a caponata or saltimbocca. You seem to be in the 50s. Also great for an aperitif as the sun sets into the sea.
Price: about 15 € per person per caponata + drink

El Merendero: on the beach of Marina Piccola, a few tables and chairs, thatched umbrellas and Latin music in the background. A nice sandwich, a refreshing cocktail, a slush of fresh fruit and it’s back to the beach. And what you want?
Price: 10-15 euro per person per sandwich + drink.

The pizzerias:

Aumm Aumm: one of the best pizza on the island. Soft and thick, in many variations. And ‘the pizzeria reference of all Anacapri, since it is the only one open throughout the winter and into the night. It ‘also a favorite meeting place to watch the games on the big screen. If you want a place frequented by the locals, this is just the place for you!
Price: from 10 to 15 euro for pizza more beer. (Via Caprile 18, Anacapri. Opened dinner only, closed on Mondays, best book on Saturday and if there is a match of Naples! 081 8373000)
A great pizza also found the hole (always in Anacapri, between Victoria Square and Piazza della Pace) in Verginiello and Buca di Bacco (both at the center of Capri).

The restaurant:

Verginiello: a certainty of Capri cuisine. We like it because it is open all year and offers reasonable prices. Maybe for a complete dinner will spend more than 20 euro, but it is definitely one of the restaurants on the island with the best quality / price ratio. It also makes a great pizza.

Price: from 20 euro up to a full dinner, between 10 and 20 for a pizza and a beer (Via Lo Palazzo, 25 / A, Via Roma down the stairs that start at the post office. Open for lunch and dinner )

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In small local restaurants and trattorias of Salento is still possible to taste the typical dishes of the tradition: the orecchiette with tomato sauce with ricotta, soup to gallipollina, through the anchovies in vinegar, the peppered mussels, octopus pignata and the mythical country of Lecce.
Do not forget, then, the wines of Salento (Negroamaro, Primitivo, Salice Salentino), true excellence of Italian wine sector.

In Salento, you will not be difficult to come across inns, cottages, restaurants and farms low cost.

Lecce, the Baroque city known as “the Florence of the South”, is home to different local optima. For a quick break, in Via dei mogenic, 15, will find the Pizzeria Fratelli La Bufala, while if you want to discover the taste of homemade pasta in Via Idomeneo, 14 is the Picton.
If you are looking for a place a little ‘more refined, in Piazzetta Riccardi (at number 13), not far from the city’s public gardens you will find the restaurant Atenze: Here, you can taste the typical cuisine of Salento ee Mediterranean.

In the beautiful Otranto, in places Frassanito will find the typical cuisine of the sea of Salento Da Umberto 1972 The Promenade Kennedy, however, can give a break to taste the Ristorante Pizzeria Il Wolverine and discover the traditional dishes typical of Otranto and Salento.

Along the Ionian Coast, Gallipoli, there are restaurants and cafes. Among others, we point out the Trattoria la Puritate, famous for its excellent prawns with salt.

If you find yourself in the picturesque Greece of Salento, in addition, you can dine at the Trattoria Tozzi Soleto, a simple place, characterized by an excellent home cooking.

But do not forget to drop even lower Salento: Here we recommend you the delicacies that belong to the tradition of Salento cuisine prepared with care and extraordinary taste from La Rua de Travaj them to Patu and the Trattoria Fulana to Giuliano di Lecce.

Let’s find out where to eat in Salento.

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