When in Rome, do as the Romans do. When in Venice, eat your food on the street. Nearly a third of all food in the City of Water is eaten out on its bustling sidewalks, creating a vibrant street food tradition that’s easy to experience yourself. We’ve picked a selection of the most unmissable street food experiences to be found in the city and encourage you to hit these highlights and keep exploring.
Scartosso De Pesse Frito, a Venetian Classic
Fried fish in a paper cone, known as a scartosso de pesse frito, is a dish deeply rooted in Venetian traditions. Being a coastal city, it is no surprise that fishing and frying the daily catch is an everyday routine. Still, it’s not always easy to find the perfect scartosso, which requires a delicate balance between the crunchiness of the crust and the softness of the fish.
Insider’s Tip: It’s a fool’s errand to attempt to pronounce scartosso de pesse frito outside of Venice. This expression is derived from a local dialect and will likely be met with incomprehension, unless one encounters a native Venetian. Frito-Inn and Acqua e Mais are two establishments renowned for their exquisite fried fish dishes.
Meet Your Majesty, the Cicchetti
Cicchetti, the quintessential Venetian street food, is a marvel to behold. It’s a bit like tapas but better.
These small morsels are masterfully crafted, from polpette (fried meatballs), crostini (open-faced sandwiches on crusty bread), panini (small sandwiches on crusty rolls), tramezzini (little triangular sandwiches) and an array of pickled vegetables, seafood snacks and other delicious creations from local chefs. Six to eight of these are enough for a meal, and cicchetti can be breakfast, lunch, or dinner (or all three – it’s your vacation, after all.)
Mozzarella in Carrozza, a Hand-Held Delight
Mozzarella in carrozza is a delectable culinary combination of mozzarella and anchovy nestled between slices of fried sandwich bread. It is revered among the many types of street foods in Venice and was invented and beloved in Naples before being embraced up north. However, the original southern recipe overlooks the essential ingredient of anchovy, which opens up an array of flavors that is nothing short of spectacular.
Rosticceria Gislon (Calle de la Bissa, 5424/a) is renowned for its exquisite mozzarella in carrozza, but for those looking for an even more daring culinary experience, El Sberlefo (Calle S. Pantalon, 3757) offers a variation on the classic dish with the addition of a slice of ham instead of the traditional anchovy for a tasty twist.
Gelato, a Sweet Street Treat
A true gelato’s creamy, cold pleasure is an unmatched joy of Italian food. On a hot day, a refreshing gelato can provide the extra energy needed to keep sightseeing and going the distance. Venice offers many locations to enjoy a cup or cone of gelato, but to have a complete and authentic experience, one should top it with a dollop of whipped cream – a classic indulgence for all sweet tooths. Remember, “Life is short, eat dessert first.”
Chinese Dumplings
The connection between Venice and the Far East goes back centuries, since Marco Polo, the first European explorer to make his way to China, first made his way to the Middle Kingdom. This relationship can be seen in the fine arts, architecture and even among students, since the University of Venice is one of the best places in Italy to study Chinese language and culture. But is there a better way to demonstrate this connection than food?
The modern legacy of this connection is a diner’s delight. At Ravioleria Venezia, one can take a journey to the Far East with just a single bite. From Chinese dumplings to delicious Italian variants, the possibilities are endless.
Wine to Wash it Down
Of course, no cicchetti experience is complete without an accompanying beverage. Venetians flock to the old traditional taverns, known as bacari, scattered throughout the city to meet with friends or relax after a long day of work.
The most popular wine for Venetians is Amarone della Valpolicella. Amarone della Valpolicella is a sublime red wine with tremendous character from the Veneto region of northeastern Italy. Its name translates to “the great bitter,” but truth be told, it is a rich dry wine, not bitter as its name implies.
For an authentic adventure, one should never settle for the first bacaro they come across and instead explore the various options around the city. For a truly remarkable experience, do the world’s tastiest pub crawl and move from bacaro to bacaro – the only regret you’ll have is not doing so sooner!
