Local flavors between lagoon and hills
What to eat in Venice and the lagoon
The flavors of the Venetian lagoon
Staying at Teresa House, you can discover not only the most fascinating places of the Venetian lagoon, but also a unique culinary tradition, deeply connected to the sea, the islands and the life of fishermen. Venetian cuisine was shaped by the meeting of Adriatic seafood, lagoon-grown produce and ancient trade routes, which over the centuries brought spices and ingredients from across the Mediterranean.
Walking through the narrow streets of Venice, in the trattorias of the islands of Burano and Sant’Erasmo, or in small restaurants overlooking the lagoon, you can taste dishes that tell the story of the territory: from sarde in saor, originally created as a method to preserve fish, to traditional biscuits like the bussolà from Burano, and local produce such as the famous violet artichoke of Sant’Erasmo.
The lagoon also offers a simple and authentic cuisine made of fresh fish, traditional pasta and recipes passed down through generations. Walking through markets, taverns and small restaurants, it is easy to discover flavors that are part of local culture and still represent one of the most authentic experiences to enjoy during a stay in Veneto.
The specialties below represent some of the most typical dishes of the Venetian lagoon, to be enjoyed between Venice and its islands, where the connection between territory, tradition and cuisine is still deeply alive.
Sarde in saor
Venice
Sarde in saor are one of the oldest and most representative dishes of Venetian cuisine. They consist of fried sardines marinated with onions, vinegar, raisins and pine nuts, a preparation rooted in the tradition of lagoon fishermen. This dish is still widely found today in traditional Venetian osterias, where it is served as an appetizer with bread or polenta.
Did you know?
The term “saor” comes from a Venetian word referring to a sweet and sour seasoning based on onion and vinegar. Originally, this preparation was used by fishermen to preserve fish during long periods at sea, thanks to the action of vinegar and onion.
Over time, the dish has become a true specialty of Venetian tradition, enriched with raisins and pine nuts, ingredients that reflect the ancient influence of trade between the Serenissima and the East. Today, sarde in saor can be easily found in historic osterias and bacari in Venice, where they are served as a typical Venetian cicchetto.
BURANO BUSSOLÀ
Burano
The bussolà of Burano is the island’s most famous dessert. It is a traditional biscuit made with butter, eggs and sugar, often flavored with vanilla or lemon zest. Its typical shape is that of a golden ring, crispy on the outside and fragrant inside, commonly found in pastry shops and small local bakeries on the island.
Did you know?
According to tradition, bussolà was prepared by the families of Burano fishermen as a sweet to take to sea during long fishing trips. Thanks to its compact texture and simple ingredients, the biscuit kept well over time without losing its flavor.
Today, bussolà has become one of the gastronomic symbols of the Venetian lagoon. Walking through the colorful houses of Burano, it is easy to find shops and bakeries displaying it in their windows alongside other local specialties.
VIOLET ARTICHOKE OF SANT’ERASMO
Sant’Erasmo
The violet artichoke of Sant’Erasmo is one of the most renowned agricultural products of the Venetian lagoon. Grown in the island’s sandy soils, it is appreciated for its delicate flavor and tender texture. During spring, it can be found in lagoon restaurants and Venetian markets, often prepared fried, grilled or in risottos.
Did you know?
Sant’Erasmo is known as the “vegetable garden of Venice”, as it has supplied the city with fresh produce grown on its fertile land for centuries. The violet artichoke is one of its most representative products and is celebrated every year during the Violet Artichoke Festival, an event dedicated to local agricultural traditions.
A special feature of this artichoke is the “castraura”, the first bud of the plant, harvested at the beginning of the season and considered a true delicacy of Venetian cuisine.
LAGOON MIXED FRIED SEAFOOD
Pellestrina
The lagoon mixed fried seafood is one of the most appreciated dishes of Venetian seaside tradition. It consists of a mixed fry of fresh fish, which may include shrimp, squid, cuttlefish and small Adriatic fish. This dish is commonly found in restaurants and trattorias in Pellestrina, where the catch arrives directly from the sea.
Did you know?
Pellestrina is one of the places in the lagoon where the fishing tradition is still very much alive. Fishermen’s boats return every day with fresh catch, which is then used in local restaurants to prepare simple and genuine dishes.
The frying is made with light flour and hot oil, resulting in a crispy and golden texture. It is one of the most typical dishes of Adriatic coastal towns and perfectly represents the seafood cuisine of the Venetian lagoon.
Bigoli in salsa
Riviera del Brenta
Bigoli in salsa is one of the most traditional dishes of Venetian cuisine. Bigoli is a long, thick pasta similar to spaghetti, served with a sauce made from onions and anchovies. This dish is commonly found in trattorias along the Riviera del Brenta and in the Venetian countryside.
Did you know?
Bigoli pasta was traditionally made using a tool called a “torchio” or “bigolaro”, which allowed to create these distinctive thick and rough-textured strands.
In the past, bigoli in salsa was considered a simple and humble dish, often eaten during lean days or religious festivities, when tradition required avoiding meat.
SPAGHETTI WITH CLAMS
Lido of Venice
Spaghetti with clams is one of the most beloved dishes of Italian seafood cuisine. Prepared with fresh clams, garlic, extra virgin olive oil and parsley, it is a widely enjoyed specialty in the restaurants of the Lido of Venice, where the culinary tradition is closely connected to the sea.
Did you know?
The clams used for this dish often come from the waters of the Adriatic Sea, where shellfish harvesting has a long-standing tradition.
The recipe is appreciated for its simplicity and intense sea flavor, enhanced by a few high-quality ingredients. It is one of the most iconic dishes to enjoy during a day by the sea or while strolling among the restaurants and terraces of the Lido.
What to eat in the Venetian countryside and among the hills
Rural traditions among hills, vineyards and the Venetian plain
Moving away from the Venetian lagoon, the landscape changes and opens up to cultivated fields, vineyard-covered hills and historic villages where the cuisine tells a different story, deeply connected to the land. In these areas of Veneto, gastronomy is born from the meeting of agriculture, livestock farming and artisanal production, giving life to traditional products known throughout Italy.
Among historic towns such as Bassano del Grappa, the medieval villages of Marostica and Castelfranco Veneto, and the elegant hills around Asolo, you will find some of the most representative ingredients of Venetian cuisine. Here originate agricultural excellences such as white asparagus from Bassano DOP, Marostica cherries IGP and the delicate variegated radicchio of Castelfranco, products that have been part of the local gastronomic tradition for centuries.
The Treviso hills are also a land of wines and spirits, such as the refined Prosecco Asolo DOCG, while in the areas at the foot of Monte Grappa you can find seasonal products linked to rural traditions, such as Monfenera chestnuts. In Bassano del Grappa, the culture of the territory is also expressed through the historic production of grappa, one of Italy’s most renowned spirits.
These specialties tell the most authentic side of Veneto: a cuisine made of local ingredients, seasonality and recipes passed down over time, perfect for discovering different flavors during a journey through art, landscapes and traditions.
WHITE ASPARAGUS FROM BASSANO DOP
Bassano del Grappa
White asparagus from Bassano DOP is one of the most renowned products of Venetian cuisine. It grows in the sandy soils along the Brenta River, where it finds the ideal conditions to develop its delicate flavor and tender texture. In spring, it can be enjoyed in restaurants and trattorias in Bassano del Grappa.
Did you know?
Asparagus is harvested manually at dawn, when the spears are extracted from the soil to preserve their white color and delicate taste.
The most traditional preparation is “alla bassanese”, where asparagus is served with boiled eggs, extra virgin olive oil and pepper, a simple recipe that enhances the natural flavor of the product.
GRAPPA OF BASSANO
Bassano del Grappa
Bassano del Grappa is one of the historic capitals of Italian distillation. Grappa is a spirit obtained from grape pomace and has been produced for centuries in the city’s distilleries. Walking through the historic center, it is possible to visit some of the oldest distilleries in Veneto.
Did you know?
Grappa production in Bassano has a very ancient tradition, closely linked to the presence of vineyards in the Venetian hills. Over time, the city has become a reference point for distillation thanks to historic families of distillers.
Today, grappa is produced in many varieties, from young and aromatic versions to those aged in wooden barrels, appreciated for their complex aromas.
MAROSTICA CHERRY IGP
Marostica
The Marostica cherry IGP is one of the most appreciated fruits of Veneto. Grown on the hills surrounding the town, it is famous for its bright color, juicy flesh and sweet flavor. During spring and early summer, it can be easily found in local markets and pastry shops.
Did you know?
Cherry cultivation in Marostica has a long tradition dating back several centuries. The hilly terrain and favorable climate allow for high-quality fruit production, leading to the recognition of the IGP (Protected Geographical Indication) status.
Every year, the town celebrates this product with the Marostica Cherry Festival, an event dedicated to local agricultural tradition.
VARIEGATED RADICCHIO OF CASTELFRANCO IGP
Castelfranco Veneto
The variegated radicchio of Castelfranco IGP is considered one of the most elegant radicchios in Venetian cuisine. It is distinguished by its light leaves streaked with red, with a delicate and slightly bitter flavor. It is widely appreciated in restaurants across the Venetian countryside, especially in salads and risotto.
Did you know?
This radicchio is the result of an agricultural selection developed between the 18th and 19th centuries, by crossing different local varieties.
Its unique appearance, with soft and variegated leaves, makes it one of the most appreciated vegetables also from an aesthetic point of view. For this reason, it is often called the “winter rose of Venetian cuisine.”
MONFENERA CHESTNUTS IGP
hills of Monte Grappa
The Monfenera chestnuts IGP are one of the specialties of the hills of Monte Grappa, not far from Possagno. These chestnuts are appreciated for their sweet flesh and firm texture, and are used both in desserts and in traditional recipes.
Did you know?
Chestnut cultivation in this area has very ancient origins and for centuries has represented a fundamental resource for mountain communities.
During autumn, chestnuts are harvested in the forests of the Grappa hills and used to prepare roasted chestnuts, desserts and chestnut flour. Even today, many villages in the area celebrate this product with festivals and events dedicated to chestnuts.
Prosecco Asolo DOCG
Asolo
Prosecco Asolo DOCG is one of the most representative wines of the hills surrounding the town of Asolo, in the heart of the Treviso province. Produced mainly from Glera grapes, this sparkling wine is appreciated for its fresh, elegant and aromatic taste, with floral and fruity notes. It can be enjoyed in wine bars and restaurants in the historic center of Asolo, or in the many wineries across the Asolo hills, where winemaking tradition is an integral part of the landscape.