Due to its location in the Venetian Lagoon, Venice boasts several unique dishes in addition to the typical cuisine of Northern Italy, dishes that rely heavily on seafood and vegetables. Sarde in saor are fried sardines marinated in vinegar, onions, raisins, and pine nuts giving it a sweet-and-sour flavor. This antipasto dates back to the Middle Ages; it was a traditional way to preserve fish before refrigeration. Another popular seafood antipasto is baccalà mantecato, creamed dried cod seasoned with olive oil, salt and pepper served on toasted bread. Bigoli in salsa is an entrée of long, thick whole wheat pasta covered in a salsa made of onions and salt-cured fish, either sardines or anchovies. Seafood lovers may also want to sample Moleche, fried green soft-shelled crabs, available only in the springtime.
Because rice is a staple grown locally in the Veneto region, risotto is another favorite dish in Venice. Try the Risotto al nero di seppia. Made with the ink of squids, the rice is jet-black in color. Risi e Bisi is a Venetian style rice and peas dish made with pancetta, onion, butter, and parsley.
It is argued that Tiramisù is a dessert that originated in Venice. There's no arguing, however, about the origin of a Bellini cocktail, a mix of Prosecco sparkling wine and peach purée, created by the founder of Harry's Bar in Venice. Salute!