Eat Your Way Through Venetian Cuisine With Venice’s Best Dishes
These are a series of editorial illustrations for an article on the travel site, Culture Trip, AD Fiona Kenny.
The illustrations for this article include a header illustration and 4 spots, each representing the 4 courses present in a typical Italian meal: antipasto, primo, secondo, and dolce.
"A holiday in Venice is synonymous with art, history and food – especially food. These are the best dishes to try if you’d like to experience a complete, traditional Venetian meal."
Campo Erberia (header illustration)
"Although pizza and pasta may be its most famous exports, Italian cuisine is extremely varied, and each region has its own characteristic flavours and dishes. Here are the Venetian specialities you can’t miss, from starters through to desserts."
Sarde in Soar, Antipasto
"Sarde in saor is one of the most popular dishes in Venice; its name means ‘sardines in flavour’, which perfectly captures the savouriness of this dish. Mentioned in multiple works by Carlo Goldoni, the most famous playwright of the Republic of Venice, sarde in saor consists of sardines cooked with a sweet-and-sour sauce made of onions, vinegar, raisins, pine nuts and wine."
Spaghetti al Nero di Seppia, Primo
"When in Venice, spaghetti al nero di seppia is a must. The name means ‘squid-ink spaghetti,’ and the dish itself is every Venetian’s delight. Easily recognisable for their colour, these strands of black spaghetti are first cooked with squid pieces and then coloured with the animal’s ink, which is carefully removed from its pod."
Fegato alla Veneziana, Secondo
"Definitely a delight aimed at the more adventurous eater, fegato alla veneziana means ‘liver cooked the Venetian way’. This dish is as simple as it is succulent; the liver is cooked with olive oil in a bed of onions, and usually served with a side of polenta."
Fritelle, Dolce
"Sold only during Carnival time (Venetians are extremely strict with this rule), fritoe or frittelle are fried doughnuts that can be stuffed with raisins, chocolate, pastry cream or apples. Slightly crunchy on the outside and soft on the inside, they are delicately scattered with sugar, and make every Carnival special. Bought in a rush on the way to work or enjoyed with an espresso under the February sun on a chilly day, frittelle are a must for anyone in Venice during the winter months."
