One of the most influential foods from abroad that have affected Venetian cooking is white cod fish that comes from the Baltic Sea. You will notice when you are in a coastal region of Venice that the menu at the local restaurant offers a wide variety of dishes involving seafood.
The Frittelle alla Veneziana is actually a traditional Venetian carnival dessert since the Renaissance period invented by Scappi, the Pope’s personal cook. Due to its increased popularity, it spread across the state in the 18th century as the “National Dessert”.
There are two very important historic churches on the island of Murano in Venice. Basilica di Santi Maria e Donate, the older of the two, was built in the 9th century, however rebuilt in the 12th century when Saint Donate’s remains were transferred to the church.
It is famous for its beautiful mosaics and its attractive decorations and interior design.
The famous Carpaccio dish actually originates from Venice!
This world-renowned appetizer is made of thin slices of raw or rare beef with pepper, capers, and other variations as well as a certain sauce marinade.