Segnalazioni | Autore: Lo staff della Su e Zo

“Detourism”, the official Town of Venice Tourist communication Service Newsletter, today presents the best traditional Venetian dishes and recipes! Enjoy your reading!

Venice and its food.


The Venetian cuisine is part of the thousand-year history of the Serenissima republic. It represents a unique gastronomic heritage, an extraordinary crossroads of cultures and flavours.

As an ancient maritime city, Venice has its own distinct cuisine, combining ingredients from many other kitchens such as Arab, Jewish, and more generally from the East, as well as from Northern Europe.

The Venetian culinary tradition features, for example, dried cod from Norway (called baccalà by the Venetians), or rice and exotic spices from Asia. In the past, sugar, raisins and almonds (used in many Venetian recipes) came to Venice from the Eastern Mediterranean; from Istria, Puglia and Greece oil and wines, all expertly blended with indigenous products, fish and game of the Venice lagoon, and the fresh vegetables of the islands and the hinterland.

Discover Venetian cuisine

[source: La newsletter di Venezia del 28.02.2023]
[picture: Freepik]

We are proud to publish some selected contents of such newsletter (see previous post: “Detourism for the Up and Down the Bridges“). On our website, in several episodes, we will only present some samples (see all posts in our archive page “Detourism Newsletter“), but the invitation addressed to all the friends of the Up and Down the Bridges is to subscribe to the newsletter directly.
To receive the newsletter “Detourism” directly in your email box every month fill in the online form proposed by the Town of Venice.

Discover all the itineraries of #Detourism to explore a different Venice, promoted as part of the #EnjoyRespectVenezia awareness campaign of the Town of Venice.
Adopt conscious and respectful behaviors of the cultural and natural heritage of Venice and its lagoon, a site protected by UNESCO.

Tourist communication Service of the Town of Venice:
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