Cicchetti Veneziani
Tavern Nibblers in Venice (Cicchetti Veneziani)
When traveling to Venice, tasting Cicchetti Veneziani is a must! It is the Venetian "happy hour," resembling Spanish tapas. Local chefs make these finger foods according to the finest Venetian recipes.
Where can you find Cicchetti Veneziani? On the Venice map, look for Venetian taverns called bacari. You'll see crowds and people eating outside in front of the bar. It's a good idea to come early in the evening. You can have these tasty bites on a small plate standing or at the counter.
What are Cicchetti Veneziani? These finger foods usually include local seafood, meats, cheeses, and seasonal vegetables. Enjoy them paired with a glass of wine or an Aperol Spritz. In addition, you'll often see other local dishes, such as Risi e Bisi, Risotti al Nero di Seppia, Risotti alla marinara, and Pasta e Fasioi.
Having Cicchetti Veneziani is an authentic Venetian experience, but it is rather casual. It's not fancy dining, but it is a centuries-old tradition. The most common and the oldest variations are:
| Nibbler Dish | Description |
| Mesi Vovi (Halved Eggs) | Boiled eggs cut in halves, seasoned with oil salt and pepper |
| Folpeti | Boiled octopus seasoned with various sauces of oil, celery, parsley, salt and pepper; often served in symmetrical halves. |
| Spiensa | Thin slices of beef spleen, stewed and seasoned with oil and spices |
| Sepoine | Young and very small cuttlefish roasted or fried. |
| Rumegal | Chunks of boiled beef rumen seasoned with salt and oil |
| Patatine | Roasted, stewed or fried potatoes |
| Canoce | Boiled sea onion seasoned with oil, salt, pepper and parsley |
| Masanete | Small lagoon crabs stewed in their shells |
| Moeche | Same as crabs, but in the ecdysis period, an embryonic stage where the shell is missing, they are fried. |
| Museto | Thick slices of cotechino (Italian pork sausage) stewed on a bed of polenta |
| Bacala | Dried salted cod on toast or small dish, mantecato (creamed), Vicenza’s way, and conso, seasoned in similar manner to that called Capuchin’s way. You’ll rarely still find it in fried fillets, similar to the mannor alla Giudia (Jewish’s way). |
| Frito de Minuagia | Fried fish: anguee (clams), marsioni (similar small fish), totanetti (small squid). |
| Peoci Gratinai | Baked gratinated mussels. |
| Polpete | Fried croquettes of meat and bread, softened in milk, with parsley and sometimes garlic. |
| Garusoi | Murex murex shells, those used in antiquity to extract the purple dye. In the 1970s the native species of this shell were mostly replaced by more vigorous, but less delicate, invasive species from tropical seas. The Garusoi of this new species are also called Noni (grandparents). It is one of the oldest Venetian recipes. |
| Capesante | Large, fan-shaped shells, usually au gratin. |
These are the best-known Venetian recipes. Trying at least one of these dishes will make you appreciate Venetian cuisine forever. Come to Venice to try Cicchetti Veneziani and enjoy life like a Venetian!