Venetian cuisine is made of authentic flavors, dishes from both land and sea, and simple ingredients enhanced with care. From the bacari of Venice to the tables of the osterie, typical Venetian dishes tell a story of seasons, land, and tradition.
In this article, we take you on a journey to discover five iconic recipes from the Veneto region that are still proudly passed down today. Some are famous all over Italy, others are part of Sunday lunches, grandma’s recipes, or childhood memories.
Let’s discover them together.
Venetian-style Liver Recipe
A unique take on the classic Venetian liver recipe brings back the ancient connections with the East from Serenissima times, enriching the dish with Indian spices and creating a flavor that’s both harmonious and original.
Tender, velvety, and surprising, the liver is cooked with white wine, garlic, Chioggia white onion, chili, pepper, cumin, turmeric, and other signature spices, parsley, extra virgin olive oil, and salt.
An ancient recipe meets innovation, adding a bold and creative twist.
Found in every Venetian cookbook – it’s the perfect solution for those looking for a refined and flavorful way to prepare liver.
Polenta and schie
Polenta and schie is one of the most beloved dishes in traditional Venetian cuisine. It’s a dish where simplicity becomes flavor richness. It’s made with soft polenta (usually yellow corn) and schie, small lagoon shrimp typical of the Chioggia and Venice area.
Considered the ultimate Venetian appetizer, polenta and schie appears in every local cookbook and is also perfect as a light second course.
For those curious about this typical lagoon ingredient, this is a quick and easy recipe to showcase the flavors of the region.
Mushroom Risotto
The forests of Veneto offer fragrant, meaty mushrooms that are used in many local recipes. Mushroom risotto is one of the most loved and widespread — flavorful, perfectly creamy, and served hot with fresh parsley.
It’s a versatile dish that can be prepared with many mushroom varieties and works well for a variety of occasions.
Sautéed Mussels
Sautéed mussels is a simple and tasty dish from Italian tradition, and in Veneto, it’s prepared with fresh Adriatic mussels. A perfect choice for a summer lunch or dinner, the mussels are sautéed with garlic, onion, bell peppers, and a splash of lemon, bringing out a flavor that transports you to the seaside.
A light tomato sauce and the aroma of parsley complete the dish — perfect with good bread to enjoy a delicious scarpetta.
Spaghetti alla Busara
Spaghetti alla Busara is a traditional dish of Venetian cuisine, particularly popular along the Adriatic coast. It’s made with scampi or prawns, tomato, garlic, and white wine. The term busara refers to the pot originally used by fishermen and the simple, flavorful alla marinara cooking style.
It’s a timeless classic of Venetian cooking — best enjoyed with rustic bread to soak up the exquisite sauce.
