Must-Try Foods in Venice

<p><em>You may be visiting <a href=”http://ift.tt/1K4WPLt”>Venice</a&gt; for the renowned <a href=”http://ift.tt/1u4iwT9″>Carnival of Venice</a>, or just traversing her beautiful grounds for sight-seeing. Either way, don't leave this city without having a taste of these Venetian classics:</em></p>

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<p><em><strong>1. Sarde in Saor</strong></em></p>

<p>The <strong>sarde in saor</strong> is a classic Italian antipasto&nbsp;that you absolutely have to try. This dish of sweet and sour sardines&nbsp;are cooked in a tangy sauce containing an eclectic mix of ingredients, such as onions, pinenuts and raisins. Fried sardines are commonly used, but the dish tastes just as good when the fish is broiled.&nbsp;</p>

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<p><em><strong>2. Squid Ink Risotto or Pasta</strong></em></p>

<p>Do not let the unattractive appearances of <strong>squid ink dishes</strong> fool you into thinking that these dishes are unappetising. Savour a mouthful of a squid ink risotto dish, and you will be charmed – the sweetness of the risotto rice, the salty tastes of fresh seafood and the briny flavours of the squid ink all blend well together. Add a sprinkle of spring onions as the perfect finishing touch to this dish.&nbsp;</p>

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<p><em><strong>3. Bigoli in Salsa</strong></em></p>

<p>A signature dish of Venice, the <strong>bigoli in salsa</strong> is made with whole wheat bigoli pasta, onions and&nbsp;salt-cured fish. Traditionally, sardines was used in the preparation of this dish, but the anchovy is more commonly used today.&nbsp;</p>

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<p><em><strong>4. Fegato alla Veneziana&nbsp;</strong></em></p>

<p>Calf liver may be the main ingredient in the&nbsp;<strong>Fegato alla Veneziana,</strong> but do not be put off by this dish, for it wins over diners who are not fans of the liver. Cooked with stewed onions, the pungent tastes of the liver are masked by the sweet flavours of the onions. Tender and tasty, this is a classic dish not to be missed.&nbsp;</p>

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<p><em><strong>5. Moleche&nbsp;</strong></em></p>

<p>A seasonal Venetian treat consumed during spring and autumn, <strong>moleche</strong> are soft shell crabs from the lagoon on Venice. The males and female crabs shed their shells during springtime, while only the males molt during the autumn months. Timing is crucial when it comes to managing the molting process, for there is a short duration of about five to six hours before the crabs form a new shell that hardens after contact with water. This seafood delicacy yields a soft and tender bite, and is usually eaten fried, in a salad and&nbsp;served with polenta or mashed potatoes.&nbsp;</p>

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<p><em><strong>6. Folpeti</strong></em></p>

<p><strong>Folpeti</strong> is a dish of baby octopus simmered in a broth with olive oil and lemon juice. It is used as a filling for sandwiches, and seasoned with additional lemon juice, salt and pepper for taste.&nbsp;</p>

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<p><em><strong>7. Baccala Mantecato</strong></em></p>

<p>Also known as polenta with dry cod mousse, <strong>baccala mantecato</strong> is usually served on a piece of baguette or a slice of grilled polenta. The mousse is prepared by drying and salting the cod, before soaking the fish in water to remove the salt. The cod is then poached and blended into a smooth, mousse-like consistency.&nbsp;</p>

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<p><em><strong>8.Tramezzini</strong></em></p>

<p>Perfect as a breakfast or snack,<strong> tramezzini </strong>are triangular sandwiches made with white bread without crusts. Fillings such as tuna, olives and&nbsp;prosciutto are popular options, but a plethora of ingredients can be used to create different variations of this snack.&nbsp;</p>

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<p><em><strong>9. Bellini</strong></em></p>

<p>Originating from Venice, this well-loved cocktail was created by&nbsp;Giuseppe Cipriani, the founder of Harry's Bar. The concoction contains a mixture of Prosecco sparkling wine and peach puree. In the original recipe, a dash of cherry or raspberry juice was added to give the drink a pretty pink hue. A tip for budget travellers: try&nbsp;the <strong>Bellini</strong> at&nbsp;other bars, for a small glass of this cocktail can easily cost over&nbsp;&euro;20 at Harry's.&nbsp;</p>

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<p><em>Don't just read all about these Venetian delights -&nbsp;have a taste of these treats in the <a href=”http://ift.tt/1K4WPLt”><strong>homes of the locals in Venice</strong></a>!&nbsp;</em></p>

<p>Image credits:<a href=”http://ift.tt/1MRHpze”>1</a>&nbsp;| <a href=”http://ift.tt/qQW6OB”>2</a&gt; |&nbsp;<a href=”http://ift.tt/1MRHpzg”>3</a&gt; |&nbsp;<a href=”http://ift.tt/170l4aN”>4</a&gt; |&nbsp;<a href=”http://ift.tt/1nzAqvc”>5</a&gt; |&nbsp;<a href=”http://ift.tt/1K4WNmH”>6</a&gt; |&nbsp;<a href=”http://ift.tt/R59t55″>7</a&gt; |&nbsp;<a href=”http://ift.tt/1K4WNmI”>8</a>&nbsp;|&nbsp;</p>
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