The venetian cuisine roots deep into
the history ; it was influenced and enriched thanks to the
trade with the Orient and Middle Orient. The ships from
Serenissimo carried from their faraway voyages : salt,
pepper, ginger, chinese safrane and other spices, unknown
then-a-days, changing the national cuisine with a touch of
fantasy.  Nowadays
the venetians continue to seek out new fragrances in order
to refine the savour of the dishes, and make the aroma
heat the imagination.
The essentual part of the venetian
cuisine is the Adriatic seafood. High quality of the seafood
together with good selection contribute to the large range
of dishes. Crabs, seafood, shellfishes, mussels are
prepared and served in accordance to the taste of the
venetians. For example, Gransolea - a big crab cooked in
boiling water and at the end is flavoured with olive oil,
salt, pepper and a few drops of lemon juice is a very
delicious hors-d'oeuvre.
The proof of the influence of the chinese cuisine on the
venetian gastronomy is the way they cook sardine: on
grillage with onions, fruits, pine-kernels, and vinegar
giving the characteristic sweet-salt taste. Another
traditional venetian hors-d'oeuvre is the mixture of fish,
molluscs,  boiled
crustaceans such as canocchie, garusoli, and calamars. Among
the principle dishes we should mention the risottos,
prepared with fish, molluscs, crustaceans and vegetables. It
is also possible to find risotto with cuttlefish, risotto
with shrimps, with eel, with ghiozzi and with cappe
(shellfish and telline). The shrimps and the granseole are
equally delicious with pasta served with bigoi (unsalted
anchovy). Among the dishes we can find fried cuttlefish,
baked eel, and all the kinds of fish of the Adriatic sea:
sardines, rombi, moscardini, cefali. The venetian ěfritter,
artistically cooked is famous all over the world.
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