Stuffed rice balls (about the size of an orange, hence the name) that have been coated with bread crumbs and deep-fried. They are most often a part of a restaurant antipasto, but you can also buy them from side-walk vendors while shopping or just taking a stroll.

A very musical name for the artichoke!

A classic recipe from Veneto.   Salt cod that is cooked and seasoned and made into a creamed paste to serve on canapés. A specialty in good taverns on which Venice prides itself.

Big, fat spaghettis made with buckwheat flour, but are more commonly made with whole wheat flour now. Traditionally, duck eggs are used for the pasta.

A popular Venetian entrée, -- eel!

A “laughing” regional name for small peas, called Piselli in the rest of Italy.

Forbidden to the British men -- snails.

Dry cakes that are dipped into a liqueur-like wine. If you really want to live as a true Venetian, they recommend you also eat it with pieces of Parmesan.

The sea cicada.

The good old fashioned Venetian scallop.

Dried meat of sheep.

Small artichokes which are found in the spring.

  Tapas eaten standing at the bar in tavern.

This is a signature Venetian dish. The first recipe was found in the book "Apicio Moderno" published in Venice in 1790. The most well known recipe is for Venetian style calf's liver cooked with onions.

A unique semi-sparkling wine of exceptional fruit with a pronounced flavor of strawberries, hence its name, Fragolino, which is Italian for strawberry.

A big and tasty crab, typical of Mediterranean Sea.

A Long sausage, seasoned with coriander, lemon and orange.

  She Crab presented at table “dressed” with its shell.

  It is necessary to be in Venice in spring or in autumn to eat it. It is a true Venetian specialty. Soft-shell crabs are caught at molting time (spring and fall) and fried in an egg-and-Parmesan batter. Those of the spring have better flavor than in autumn.

  A pork sausage which is often accompanied by mashed potatoes.

  A salad of boiled beef served with onions.

A sausage based on pork backbone.

  Soup, rather thick, with beans and pasta.

A favorite of the rice-loving Venetians, the soup called rice and peas is so thick that it's sometimes mistaken for risotto. The traditional dish for the feast-day of St. Mark.

Rumegal--  tripe.

Salumeria-- a fine delicatessen establishment.

A delightful sardine dish developed for sailors spending long months at sea. The cooked fish marinates in a fragrant sauce of vinegar, onions and wine for at least a day before serving and is served cold with pine nuts.

Antipasto starter, Il Primo is the first dish, Il it Secondo: the second dish.

  This delightful cold beverage is a well-kept secret among Venetians, a mixture of Prosecco with lemon sorbet and some Vodka.

A large salami infused with garlic

A special Venetian aperitif based on white wine of bitter and seltzer water. It goes down nicely, often sipped on coffee terraces or cafés. It is offered three ways: Campari (bitter), in Cynar (some liqueur of artichoke what makes the Spritz still a little more bitter than with Campari) or the mild softer version, in Aperol.

A yellow dried cake made raisins, lime and orange peels. They can also be dipped in the wine.