Venetian cooking focuses on fresh fish, but there are also delicious meats.
Veal liver sauteed with onions | Fegato alla Veneziana
Fegato alla Veneziana
The presentation and taste of this dish are very Chinese. The calf’s liver is cut into small pieces or strips and fried with the cooked onions.
Veal liver sauteed with onions and polenta
Sometimes it is served with a little polenta. Unlike the porridge we usually drink, polenta is thicker and can even take shape.
Red stewed sea eel | Anguille in umido
Anguille in umido
Sliced sea eel, seasoned with herbs, white wine and tomatoes. The sea eel is slightly fat, so I don’t like this taste.
There is also a version without Pomodoro:
Soft Shell Crab | Moleche
This kind of small crabs are the most tender when they change their shells. After a little bit of frying, the soft shells can also be eaten together. They are crispy and delicious. When their shells become hard, they will not be caught for consumption.![Uploading image #4...]()
This is a seasonal dish, and not every restaurant has it. I ate it at Bistrot de Venise in Venice last winter. I also introduced this restaurant specifically. Click the link below to view:
Visit Venice again | Experience the fragrance of Bistrot de Venise
Cuttlefish | Seppie al nero
Seppie al nero
This is similar to the famous Venetian dish-pasta with cuttlefish sauce, except that it does not have noodles, but instead uses cutted cuttlefish cooked in cuttlefish juice, usually with a little polenta.