Inside the Lagoon

From water and garden to table

Food & drink of the lagoon

Venetian eating is a conversation between the sea, the garden islands and centuries of thrift, trade and taste.

Follow the ingredient, not the menu

Lagoon cooking is defined by what the water and the islands provide, and by the bacaro culture that turns small dishes into daily ritual. Our coverage traces ingredients, producers and the people who work with them.

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Editorial illustration of a chef preparing mackerel in a Venetian kitchen, evoking the transformation of local seafood.

From Bycatch to Star: The Sgombro Comeback

Discover how Venetian chefs are elevating sgombro from bycatch to culinary star, enhancing local dining with sustainable practices.

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Editorial illustration of a vibrant Venetian bar scene, evoking the spirit of local culture and the joy of sharing a spritz.

Unveiling the Venetian Spritz: A Cultural Journey

Explore the rich history and cultural significance of the Venetian spritz, from its 1920s origins to modern variations in Venice's vibrant bars.

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Editorial illustration of an olive grove in the Venetian Lagoon, evoking the history and sustainability of local farming practices.

Reviving the Olive: Venetian Farmers Rediscover Tradition

Discover how local farmers in the Venetian Lagoon are reviving traditional olive oil production through sustainable practices.

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A table set with sarde in saor and other dishes shaped by Venice's Jewish community.

Cucina Ebraica: Venetian-Jewish Recipes Still Cooked Today

Kosher dietary law shaped sarde in saor, goose charcuterie and bigoli in salsa, still cooked in and around the Ghetto.

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