Seafood pizza in Venice is unlike pizza served anywhere else in the world. It’s a visual treat, with a topping of calamari and mixed shellfish. The shells open as the pizza bakes in the oven, releasing their sweet juices onto the crust and tomato sauce base. As in all seafood dishes in Italy, cheese is a no-no.
Another local favorite is Seppia al Nero, better known as spaghetti and squid. You’re not likely to find it elsewhere in Italy, so give it a try.
Then there is Sarde in Saor, or Marinated Sardines. If you’ve only eaten canned sardines, you’ve got to try this.
If you’re a bit more adventurous, these dishes are right from the family recipe book: Baccala, or Dried Salt Cod, is a classic Venetian staple. And yet another Venetian specialty is Fegato alla Veneziana – thinly sliced calves liver with lots of well-caramelized onions.
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