Venice what type of dish is cicchetti




















Nowadays you do see younger, passionate people who are making more elegant and creative cicchetti using the best ingredients out there and theirs are often places that serve cicchetti and are restaurants as well. I personally love them all! Thankfully, some are still teeny hole-in-the-wall joints where you are happily crammed in with others, eating and drinking. I long to be crammed into one of these places again post Covid… Fingers crossed that this is soon.

I am going to stop blabbing now. In my next post, I am not only going to discuss what dishes you might see in Venice but give a whole breakdown of common ingredients that I see used regularly. My goal is to offer menu ideas, using easily accessible ingredients so that you can have a Venetian food fest of your own.

Spritzes will enter the conversation as well! Ah spritzes… Also, I will recreate a cicchetti recipe that I really like from an old-school Venetian bar. Stay tuned! You can also find her on Instagram here. If you love gorgeous food photography, you are going to want to follow her!

For those of you interested in other stories and recipes from Venice, please check out my two posts about the iconic dish Risi e Bisi. You will find Part 1 here and Part 2 here. Until next time!

Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. A beautiful gondola. Venetian cicchetti in a beautiful setting…. The bell tower in St. Only in Venice…. Simple and classic Venetian cicchetti with an ombra.

Venice away from the masses. Some mid-afternoon snacks, Venetian-style. Forget delivery trucks, Venice has delivery boats! An assortment of crostini. Dining guides Travel advice Veneto Venice. You may also like.

Venetian Cicchetti Part 2 — How to Plan May 29, The best and most typical wines to drink in Venice are Prosecco , the light sparkling wine now famous internationally, Raboso , a light red wine with a little hint of peppery spice, Merlot , the most commonly consumed red wine in Venice, Pinot Grigio , a very common dry white wine on the Venetian table and Ribolla , a light but delicious white wine.

As is customary, all of these wines should be served drafted, from the tap. An Aperol Spritz, in the making. Still today, it is not uncommon to see groups of men in their 70s and 80s going from one bar to another, having a drink and a nibble, chatting and enjoying a friendly, lively discussion!

In general, the locals go for a quick ombra and a small cicchetto around lunchtime, before heading home for a family meal, or in the evening, around 6, again, before heading home for dinner.

According to some people, it comes from the name Bacchus , the god of wine. When this is the case, the restaurant will generally list a selection of fish-based cicchetti , including ovuli di seppia squid eggs , insalata di polpo octopus salad and gambari in saor sweet and sour prawns. There is some incredible artisanal beer in Italy. Seek some out. Here are some classics:.

You have your cicchetti menu. Now you need to serve a drink, no? As I stated in my last post, the wines of the Veneto are extraordinarily good. There are many wonderful red and white wine options to choose from. Personally, I would have both available for my guests.

Also, Prosecco is from the area. You could always start with a nice chilled glass of bubbly. Otherwise, another option is to serve Spritzes for a proper aperitivo hour! The Aperol Spritz has become quite the popular thing throughout Italy and beyond.

Yet you might not be aware that there are other kinds of Spritzes. Another alternative is the ultra-Venetian Select. The pronunciation is SEH-lect. For some reason they put the accent on the first half of the word! This bitter is originally from the Castello sestiere neighborhood where my brother-in-law lives. Created in at the Pilla Distillery, it is a mixture of 30 different aromatics. It is darker in color than Aperol and has a lovely flavor.

To garnish, a green olive on a skewer or a lemon slice or both is the norm, distinct from the ubiquitous orange slice in an Aperol Spritz.

Seek it out if you want to try something a little different and very Venetian. It is available outside of Italy. At this old-fashioned cicchetti bar, they predominantly serve Venetian classics and have a ton of fried appetisers.

What are they you ask? Well, the name means flying saucers or flying discs! They take extra thin slices of eggplant and put them in a thick batter.

Then, once they fry them, they emerge from the oil all puffed and golden, looking like flying saucers! Frankly, they would be delectable on their own, but some brilliant person at da Luca e Fred turned them into little sandwiches. Usually, they fill them with a variety of cured meats and cheeses and serve several kinds per day.

They are super yummy, playful, and cute. We went to Venice recently and I went to da Luca e Fred to sample these again before testing but they were sold out! Thankfully, the owner told me what ingredients he puts in his batter and I was able to come up with a really good approximation of their dish. To my surprise, my daughter devoured many of them, so they are kid-approved!

I hope that you enjoy them! In the recipe below, I provide specific eggplant and batter quantities. When I serve these, I make at least 3 different filling options.

I will leave this to your taste and creativity. Be sure to not overstuff them. At da Luca e Fred , they add dried oregano and minced rosemary to some of their fillings. I recommend that you try one or the other! They add a lot of nice flavor. At da Luca e Fred , these are generally made in advance and warmed for guests in the microwave. This is pretty standard practice for all of the fried items you see in Venice. So, even though this is a fried item, you can make them ahead. Anything that makes entertaining easier is a good thing, right?

A batter in Italy is called a pastella. What goes into an Italian batter varies. I usually opt for simple water or fizzy water , flour, and salt batters but this pastella has egg, milk, flour, salt, pepper, nutmeg, and a leavening agent. At da Luca e Fred , they use yeast but I was also told that instant leavener works too. When I tested the recipe, I tried 3 batters — one with yeast, the second with American baking powder, and the last with Italian lievito istantaneo for savory preparations.

Well guys, I hope that I have given you enough ideas to create a fun and simple gathering that will allow you to be in Venice in spirit! Cooks of all levels can create something fun, playful, and yummy.

Make sure that you take a good look at all of the photos in both posts to help with ideas. Happy cicchettizing! You may use unbleached all-purpose flour, 00 flour, or 0 flour. When frying, test one eggplant slice first to see if you have the right consistency in your batter. What a fabulous series, Tina!

I can totally relate to your love for Venice. Sounds odd but hear me out. Living in a traffic clogged city like Rome, the idea of being in a place without any cars was like paradise! Just walked a few steps away from the usual spots and you can literally be totally alone. As for the food, the first few times I went, I fell into the usual traps and came away disappointed. Well, that and an unfortunate experience at a tourist trap on the piazza della Signoria in Florence.

It was love at first bite. Back then, they were also places to escape the tourist crowds. They also have hearty showings of other meats like beef, pork and lamb. Such foods are typically paired with various fresh vegetables, cheeses and sauces of a particularly Italian bent. Many bars also serve more iconic Italian fare like ravioli or linguine — only the portion sizes are severely reduced, as are the prices. According to the Italian Notebook Web site, a few dishes have the most historic pull.

One is vinegar-soaked onions, called cipolle in saor. When eating at these establishments, guides insist that each diner order two or three cicchetti.



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