Gastronomy
Cuisine
 Venice
cuisine is based largely on seafood and one of the most representative
dish is fish risotto which comes in a variety of forms, the strangest
one is the risotto alle seppie with a bright black color that's a
result of the cuttlefish being cooked in its own ink.
But the Venice cuisine is famous also for its soups (especially in
Caorle area, called brodetto di pesce) recommended where the cephaloped
variety of fish concerns cuttlefish, octopus and squid. A very longstanding
tradition where Venice is concerned, fish was marinated in order to
conserve it for long periods before eating, and we can see this tradition
in the typical dish called sarde in saor (marinated sardines).
The ways of cooking fish have remained rooted to a few simple procedures:
boiling, frying, grilling and oven cooking. The seasonings used are
also simple but tasty: olive oil, vinegar, garlic, parsley and herbs.
An example? Baccala mantecato (stockfish) in which the softened dried
cod is cooked in olive oil, parsley and garlic and then creamed in
a blender.
Restaurants:
Trattorie - Osterie - Taverns (Bacari)
 Trattorie
are little restaurants, which offer a simple service and traditional,
tasty Venetian food. Normally there are not expensive; do not get
scared of possible paper table-clothes, it is part of their (wanted)
simpleness. You will also see Osterie or the typical Venetian taverns
called Bacari, where you can find a good glass of wine, but not
only wine. Venetian Osterie also offer a wide selection of typical
appetizers that can substitute a meal - called cichetti in
 Venetian
dialect (try to pronounce it, it is something like "cheekattee",
accent on "a"!). Osterie sometimes also provide a real
menu. Sometimes also in bars you can eat a complete meal.
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