INTRODUCTION TO VENITIAN COUSINE

Much of the city's social life revolves around Osterie, Bars or Pasticcerie, Baccari & Enotechwe. Other than that, you will also find Pizzerie and Restaurants. 

But what are the differences? Don't they all serve food? 

BACCARO 

is a typically small, dark place with one or two token tables, where locals gather after work, often with children in tow, for an Aperitivo that involves drinks and Cicchetti—our version of tapas.

During aperitivo time, people share a Spritz, a Bellini, Hugo, a Prosecco— sparkling white wine made in the hills of the Veneto region— or a glass of Ombra.

Usually, locals gather around two particular places to have aperitivo, one is located at the north-western part of the Rialto bridge, called Erbaria, and the other is located in the Cannaregio area, called Fondamenta della Misericordia and Fondamenta degli Ormesini. 

ENOTECA 

serves wine, and usually, very refined & unique wine. Here you should be able to taste wine from all the Italian regions produced from smaller to bigger wineries. People would stop into an enoteca for a glass of wine on the way to another spot for a full meal. Now, most enoteca serve light appetizers.

 And remember that it will cost more to sit at a table! Here are some words you can memorize!

"Al banco" means consuming a beverage while standing up... which is usually... everytime.

"Al tavolo" means sitting down and relax

BARS 

are places people go to have a cup of coffee and some pastries at ANY TIME! It is how we socialize with people: “Hello! Long time no see! Come let’s get a cup of coffee!” - “Buongiorno! Did you have your coffee? Yes? Ok, let’s get another one!’’ - If there is a “coming back soon” sign on a store’s door, the guy is having a coffee...

 Want to drink coffee like an Italian? Here are some keywords!

"Cappuccino" is traditionally taken in the morning with Brioche. This is a typical Italian Breakfast.

"Capuccino scuro" is Capuccino with less milk.

"Liscio" means Espresso.

"Doppio" is double espresso.

"Ristretto" is liscio with less water in it (stronger).

"Caffè macchiato caldo" is espresso with milk foam.

"Caffè macchiato freddo" is espresso with milk.

"Macchiatone" is something between Caffè macchiato caldo and Cappuccino.

"Caffè corretto" is coffe with a little grappa in it. 

OSTERIA 

are similar to trattorias in the sense that both serve simple, home-cooked meals, but the former tend to have no menu; or rather, its menu is written either on a blackboard or on a sheet of paper. The menus also tend to be short, with an emphasis on local specialties. The offering may change daily according to the market, and two or three courses are offered for a fixed price, including wine.

RISTORANTE 

is a bit more formal than trattoria or osteria. Waiters and sommeliers are experienced with food and wine as well as with proper service etiquette. A menu is complete or à la carte offerings, printed and with fixed prices. Usually, restaurants are more sophisticated and the bill is often higher as well. 

 What are our specialties?

Venice is the city of seafood. In fact, 60 -70% of the menu is seafood. Local specialties include:

Granseola - Spider Crab

Garusoli - sea snails

Moleche - small green species crabs

Baccalà mantecato - creamed cod

Sarde in Saor or Scampi in Saor- sardines/ shrimp stewed with onion & pinoli

Polenta with anything

Risotto - any kind of risotto!

Bigoli in Salsa - bigoli pasta served with anchovy and onion sauce

Fegato ala venesiana - plate of liver, chopped and cooked together with onions

Pasta e faxioi - bbean soup with pasta

Rixi e bixi - peas risotto

Rixoto de gò - rice prepared with goby (very hard to do!!)

Sepe al nero - cuttlefish cooked with their ink

Frutti di Mare crudi - raw seafood

Scampi in busera (con spaghetti) - pasta with scampi and tomato sauce

Frito Misto - fried seafood

Polenta e schie - schie are really small shrimps. 

Sugo al anatra - duck pasta sauce