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Travel Channel
Travel Channel • 22 weeks ago

Bigoli alla busara is a regional specialty featuring a thick, whole wheat spaghetti and a sauce layered with the flavors of melted anchovies and onions.

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Fegato alla Veniziana is a local specialty consisting of lightly fried liver with browned onions and a bit of red wine.

Risotto is a common dish throughout Italy, but in Venice, the Risi e Bisi is well known because of one prized ingredient: Peas. Paired with ham and risotto broth, this dish is rich in flavors of the region.

Prosecco is the sparkling beverage of choice in Venice, not to mention much of Italy. The Veneto region produces much of Italy’s prosecco and it can be enjoyed alone, in a cocktail, or in a Bellini which was made famous in Venice. Prosecco pairs nicely with the abundant seafood dishes of Venice.

Carpaccio was created in Venice and named after the artist Vittore Carpaccio by the Cipriani family, owners of the famous Harry’s Bar. Thinly sliced beef is served on a plate drizzled with Harry’s famous sauce of mayonnaise, crushed tomato, cream, mustard and Worcestershire sauce.

Fried sardines have been a favorite snack in Venice since the 13th century and are served simply with a drizzle of lemon juice, olive oil and parsley.

Campo Giovanni e Paolo is home to the Santi Giovanni e Paolo Church (left) and the Ospedale Civile or Public Hospital.

Venice’s version of Minestrone soup, Pasta e fasioi, contains short pasta, fava beans, onion, oil, salt and pepper and has been considered a poor man’s dish for centuries.

spaghetti with lemon, dijon and parmesan

Artichokes are a prized vegetable of the area and can be found in markets in early spring. Sounds like a good reason to head to Venice in the spring!

Up close detail of the Basilica di San Marco, in #Venice #Italy The colors are so vibrant!