Squid ink pasta (Spaghetti Neri) is a unique delicacy of Venice. You have to try it when you are in Venice. Squid ink is added in the dough making process, which gives a black color to the finished pasta, which is very chewy and rich in protein. Although it looks like “black magic cuisine,” it tastes great. The squid ink tastes very fresh, and has a great texture but sometimes it can be slightly salty. Spaghetti Neri is commonly served on its own. If you seek complexity, we recommend you try lobster squid ink spaghetti. The bright red lobster pairs with dark green to black colored tagliatelle. This bold contrast is highly appetizing. With the additional ingredients of onions, lettuce, and radish. Squeeze some lemon juice evenly on the surface before eating, to get a fresh taste without any fishy smell.

SPRITZ is the second specialty of Venice after squid ink pasta. This aperitif is widely seen in the streets of Venice. With its low alcoholic content, it is a delicious thirst-quenching drink for the hot and humid summer. This aperitif is easy to make by adding bitter orange Italian liqueur and club soda into white wine or prosecco and garnishing this with a slice of orange or an olive. If you are not allergic to alcohol, trying the Spritz while in Venice is highly recommended!

Spider crab salad (Grancevola) is a traditional Venetian dish. The crab shell is used as a container, holding mixed ground crab meat, potatoes, celery, and other ingredients. Stir in olive oiland vinegar before eating. Some restaurants add asparagus as well. This dish is very fresh, the restaurants only serve fresh crab meat so they will let the customers know that this dish is not available if they are unable to source fresh crab for the day. It is recommended to make a one-day advance order to avoid disappointment. Spider Crab is a very special seafood ingredient in Venice. Apart from making it into a salad, locals also love to add crab meat to their favorite Italian thin noodles to make a spider crab pasta (Tagliolini con Granseola), or cook it based on the Chinese steaming method. This captures all the fullness of the freshness of thecrab. Serve it with Italian olive oil!

Seafood risotto (Risotto ai Frutti di Mare) and Black Risotto (Risotto Nero) are the must-haves of Venice, they are available at almost every hotel along the canals. It is worth mentioning that the overall taste of the Italian seafood risotto is very different from Spanish paella. Venetian risotto is softer and richer in texture compared to the Spanish dish. Black risotto and squid ink pasta use very similar ingredients. Add squid ink into the risotto rice, then mix with tomato and onion and saute in a clam broth. Parmigiano-Reggiano cheese is usually sprinkled on the risotto before serving, to give it a rich and complex flavor. There are various kinds of seafood risotto, including Mixed Seafood Risotto, and individual squid or prawn and lobster risotto. Typically, lobster risotto is cream-based, while squid risotto is generally a refreshing taste.Many people say good seafood risotto will unleash bursts of flavor in your month, surprisingyou.

In Venice, Cicchetti is a local favorite for seasoned foodies. If you have eaten famous SpanishTapas, you will understand the meaning of “small-bite snacks.” Dishes bear small and appetizing portions. This kind of faire is a good choice for conversation over a bottle of wine. Thedishes are typically ordered at the front desk. We recommend the local favorite, All'Arco, and El Refolo restaurants. Examples of this kind of cuisine include salted squid paste on small bread slices, grilled prawn skewers, ham with cheese, soft mozzarella cheese with crispy yellow lining, stuffed bread, and garlic sausage. The locals usually order a glass of Spritz Veneziano aperitif with Cicchetti at round standing tables.

White sandwhiches (Tramezzini) are a delicious and inexpensive Venetian snack that comes with different fillings. Unlike the sandwiches we are familiar with, there are so many fillings in this sandwich that the top of the bread bulges up into a triangular shape. This white fatty of asandwich is commonly found in Venice snack bars. There are a lot of fillings; I have tried tuna, shrimp, and have seen green stuffing before. A sandwich typically costs between 1.5-3.5 Euros.

Fried Venetian beef liver (Fegato alla Veneziana) is a traditional local dish. We recommend you try a family bistro after a few meals of seafood and pasta, for a change of flavors. You will be pleasantly surprised that this Italian dish is similar to Chinese food. It can definitely satisfy any Chinese taste. The locals fry onions with olive oil, then add the fresh diced beef liver into a pan where it is quickly fried. Locals sometimes order a traditional white polenta (Polenta Bianca) to accompany the juicy and tender beef liver. It is recommend that the liver be served with a local Valpolicella or Bertani red wine, to give it a perfect finishing touch!