cook like a local Venice
The cuisine of Venice is utterly unique in the Italian peninsula. Refined, yet simple, it has origins that carry the legacy of the Venetian Republic’s immense wealth and multicultural influence. Foreign ingredients such as sugar from Syria and Egypt, dried fruit, citrus and fried sweets from Persia, spices from India and Indonesia, then later, Norwegian stockfish, corn from Central America and coffee from Turkey, all became part of Venice’s indispensable pantry, influenced by the wealthy merchants importing sugar and spices. Yet at the same time the cuisine heavily relies on the fresh and excellent yet basic ingredients that the lagoon environment and surrounding countryside offer each season, from soft shell crabs (known as moeche)
