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Italian Food
Regional specialties

Veneto, with love.

Explore Veneto through rice and peas, anchovy-dressed bigoli and fish dishes with very different textures. Tiramisù offers a chilled finish, with its shared regional connections explained.

See all Veneto specialties ↓11 specialties to explore
Our Top Picks

What should I try here?

A few editorial favorites to begin with.

Rice and green peas in a white bowl with browned pancetta cubes, grated cheese and chopped parsleyPrimi
01

Risi e Bisi

For a spoonable rice-and-pea dish with a gentle sweetness.

A serving of tiramisù with cocoa-dusted mascarpone cream and coffee-soaked biscuit layersDolci
03

Tiramisù

For the familiar contrast of coffee, cocoa and mascarpone.

From the first bite to the last

A little taste of Veneto.

Find your bearings ↓

11 specialties

Antipasti: starters · Primi: pasta, rice & soups · Secondi: mains · Contorni: sides · Street food: breads & snacks · Dolci: desserts

Paper-thin slices of raw red beef with a pale mayonnaise-based sauce on a white plateAntipasti

Carpaccio

Paper-thin raw beef is served cold with a light mayonnaise-based sauce in the Venetian preparation associated with Harry’s Bar.

Opened sardine fillets layered with pale onion rings, raisins and pine nuts on a ceramic plateAntipasti

Sarde in Saor

Fried sardines rest under soft onions and wine vinegar, with raisins and pine nuts adding sweetness and a little bite.

Thick pasta strands coated in a brown onion sauce with visible pieces of softened onion on a white platePrimi

Bigoli in Salsa

Thick strands of pasta catch a soft onion and anchovy sauce, with sweetness from the onions balancing the fish’s saltiness.

Rice and green peas in a white bowl with browned pancetta cubes, grated cheese and chopped parsleyPrimi

Risi e Bisi

Tender rice and sweet peas share a loose, creamy broth, with small pieces of pancetta and a finish of butter and grated cheese.

Loose black cuttlefish-ink risotto with small cuttlefish pieces and chopped parsley on a white platePrimi

Risotto al Nero di Seppia

Risotto rice absorbs a dark cuttlefish sauce, bringing together tender seafood, white wine and the briny flavor of its ink.

Creamy risotto flecked with cooked red radicchio and topped with a mound of fresh burgundy and white radicchio stripsPrimi

Risotto al Radicchio

Creamy rice carries radicchio’s gentle bitterness, softened with butter and cheese and finished with a little fresh radicchio for contrast.

Seafood risotto with mussels and clams in their shells, shrimp and chopped parsley on a white platePrimi

Risotto alla Pescatora

Risotto rice cooks in fish stock and strained shellfish juices, with mussels, clams, squid and shrimp added in stages.

A platter of fried squid rings, shell-on shrimp and small fish with lemon wedges and parsleySecondi

Fritto Misto di Mare

Squid, shrimp and small fish get a light flour coating and a brief fry, served hot with salt and lemon.

Soft yellow polenta topped with browned sliced mushrooms and small green thyme leaves on a brown-rimmed plateContorni

Polenta e Funghi

Soft cornmeal polenta holds sautéed mushrooms, garlic and herbs, a northern Italian pairing served as a side or small starter.

A serving of tiramisù with cocoa-dusted mascarpone cream and coffee-soaked biscuit layersDolci

Tiramisù

Coffee-dipped savoiardi layered with mascarpone cream and cocoa: a chilled dessert with a gentle bitterness beneath its rich, soft layers.

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