What Venetians Mean by Cicchetti—and How to Order Them Thoughtfully
What cicchetti actually are, and how to order them without missing the point.
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.
The Lagoon Garden: Artichokes, Salt Air and Island Agriculture
How salt air, sandy soil and hand-labour make Sant'Erasmo's violet artichokes distinct.
Lagoon Fish: What's Actually Local and In Season
A season-by-season guide to the fish, shellfish and crustaceans that are genuinely local.
Moeche: The Soft-Shell Crab Season Venetians Wait All Year For
Why Venetians track the two brief weeks a year when lagoon crabs shed their shells.
Rialto Market: A Guide to Venice's Working Market
How to read Venice's working market — the Erbaria, the Pescaria and what's worth buying.
Bacaro Etiquette: How to Drink an Ombra Like a Venetian
The unwritten rules behind Venice's smallest, oldest ritual: a glass of wine before dinner.
Traditional Venetian Sweets: From Bussolai to Fritole
A tour of Venetian pastry through its calendar of saints, feast days and Carnival.
Responsible Seafood: Choosing Sustainable Lagoon Fish
What's actually at stake in the lagoon, and how to eat fish without adding to the strain.
The Wines of the Veneto: What Actually Fills a Venetian Glass
Beyond Prosecco: the grapes, appellations and everyday wines that fill a Venetian glass.
Sant'Erasmo to Table: Following a Single Vegetable's Journey
Following a single Sant'Erasmo vegetable from field to boat to Rialto to plate.