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| Restaurants
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Venice is packed with restaurants and “tratorrie”, which are simple eating places with good food quality, so there is plenty of good food for any budget. For a simple snack, it is best to go to a “rosticcerie”, which is a snack bar that usually offers simple dishes for a good price.
Be aware that Venetians tend to eat early and that the restaurateurs routinely close early if trade is slack. In any case, don't turn up much later than 9 pm.
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| Venetian Cuisine
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Italian cuisine as we know it, is different in every region of Italy. In fact, every region has its own cuisine and dishes, and together they combine the whole Italian cuisine. Probably, the most important regions that contribute to the world known Italian cuisine are: Nepals (pizza, pastieria, sgoliatella etc.), Bologna (lasagne, tortellini, Parmesan cheese, ravioli etc.), Sicily (melanzane alla parmigiana, scacciate), Milan (risotto, panettone), Tuscany (bistecca alla Fiorentina, Saporelli and Panforte of Siena).
Venetian cuisine is influenced by many other countries as for years Venice was the crossroad of trading of spices between Europe and the Orient. Many Asians, Arabs and Turks visited the city and influenced the local cooking. Most traditional dishes use all types of fish, vegetables and rice.
Some traditional Venetian dishes that are worth trying:
Bovoletti, calamoretti e canestrei fritti – fried little calamari and shellfish served with garlic and oil.
Bigoli in salsa – sort of thick spaghetti made of durum wheat with salsa of fried onions that have come from a bowl of fried sardines.
Baccala alla veneziana e polenta e osei – stockfish cooked with olive oil, onion, cinnamon, raisins, pine nuts, milk and parmesan cheese.
Zaeti – cookies made of yellow cornmeal, flour, eggs, pine nuts and raisins.
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