Venice

Venice’s food heritage grows from a fusion of land and water

The Venice lagoon is featured by the encounter between water and land, agriculture and commerce, food and culture. The local gastronomy stems from from the fusion of water and land in a unique environment: fish come from the lagoon and the Adriatic Sea, while vegetables and fruit come from the islands and the coasts. Specifically, 4 products were included in the Ark of taste catalogue, thanks to their cultural and historical link to the territory.

 

The Ghiozzo Gò (goby)

IIs a typical fish of the high Adriatic lagoons living in areas with a muddy bottom.

Anciently, it was considered as food of the poor, but nowadays it has a main role in Venetian recipes, like the “risotto di gò”, and the frying of anchovies and goby.

The Moeche and masanete (green crabs)

Crabs become moeche (shelless males and females) when, at the beginning of fall and spring, they moult, leaving their old shell. The masanete (females with shell) are marked by the folded abdomen and are consumed when, by the end of summer, their ovaries are ripe and swollen.

The Artichoke of the rose

Violet artichoke from S. Erasmo, harvested in April. Tender, spiny, elongated, it is shaped like a rose, with many leaves.

The Dorona grapevine

Is an autochtonous white grape variety (dorona comes from “oro”, gold).

It is an ancient vine of the lagoon, appreciated by nobles and doges. It seemed to have been lost over time but it was recently recovered.