Food tips you can trust
Fegato alla Veneziana
Though meat dishes are a minority in Venice, one is world famous: Fegato alla Veneziana, tissue-thin calves' liver slices sauteed with onions.
The principal source of animal protein comes from the seafood caught in the cool northern Adriatic Sea.
The Adriatic waters exclusively yield one of the world's greatest culinary delights, the scampo. When seen on American menus, "scampi" (plural of scampo) almost invariably means oversized shrimp (not the true scampo). Moreover, they lack the delicate, sweet flavor of the genuine crustacean species.
More Neptune stars
Other excellent local seafood worth sampling includes shrimp, crayfish, cuttlefish, mussels, eel, sole and mullet.
Rice, not pasta, is the principal starch staple of Venice and is typically served combined with other ingredients. The most splendid application is in the vegetable dish Risi e Bisi, literally Rice and Peas.
Outside Venice, in the Veneto region, the firm cornmeal-mush specialty, polenta, rivals and in some places supplants rice as the primary starch staple.
Pasta, though in the third place in the starch popularity poll, has over the last century been steadily increasing its share of the market.
Italian culinary regions
Campania and its Naples
Emilia Romagna and its Bologna
Latium and its Rome
Liguria and its Genoa
Lombard and its Milan
Piedmont and its Torino
Tuscany and its Florence
Veneto and its Venice
Plus some other regions