After taking in the Riviera del Brenta’s stunning villas, travelers can enjoy a leisurely lunch or decadent dinner at one of the area’s traditional restaurants. Along the canals, there are a variety of restaurants serving up local Venetian dishes, including seafood-based specialties, risotto and polenta dishes, hearty meat dishes, and other traditional recipes crafted from locally sourced ingredients.

Key staples of Riviera del Brenta’s cuisine include fish and shellfish due to the area’s historic ties to the Republic of Venice. Additionally, there are also restaurants that serve meat specialties, including different types of meats that may be grilled, roasted, or stewed.

APPETIZERS

A must-try dish to whet the appetite in Venice area is sarde in saor, also known as sweet and sour sardines. Made of fried sardines that have been marinated in a blend of vinegar, fried onions, raisins, and pine nuts, this dish is a quintessential Venetian appetizer that is intense in flavor and ideal for topping crusty bread or creamy polenta. The dish originated with Venetian fishermen as a way to preserve their catch.

The ideal way to sample the area’s top appetizers is to partake in cicchetti, an assortment of Venetian small plates. These bite-sized or finger foods allow travelers to taste a bit of everything from miniature sandwiches to cold cut assortments to vegetables and more. The small bites are always arranged thoughtfully and are paired with wines to enhance the experience.

FIRST COURSE

While Italy is revered for its array of pasta dishes, the Venice area is known more for its rice dishes, particularly risotto. Venetians have been referred to as the “masters of risotto,” so travelers should expect the first course to often feature creamy, hearty, and flavorful risotto of all varieties. Some of the key recipes include risotto al nero di seppia, a risotto that is uniquely dark in color thanks to the addition of cuttlefish ink, risotto with ghiozzo fish, and risotto made with peas and pancetta.

Of course, there are pasta dishes served throughout the area as well. Classic dishes such as bigoli in salsa (thick, long pasta with an anchovy sauce), pasta e fasoi (pasta with beans, garlic, onion, and celery), and spaghetti alle vongole (spaghetti with clams) are common.

Another must-try is risi e bisi, which has a soup-like consistency and is made with rice and peas.

SECOND COURSE

No meal is more evocative of the Riviera del Brenta’s noble history than the local delicacy baccalà and polenta. This meal is not only a local favorite, but also representative of the area’s rich traditions. Back when the villas of the Brenta Canal existed solely for noblemen, this dish was served for special occasions and on Fridays when meat was forbidden due to religious restrictions.

Baccalà is codfish that has been dried and salted. It is cooked in many ways throughout Venice and Vicenza, but by far the most popular is baccalà and polenta, in which the dried cod is creamed by soaking and blending it with olive oil, garlic, and parsley and then used to top polenta.

Other ways in which Venetians enjoy codfish include slow-cooked cod stew as well as codfish with tomatoes and garlic.

Outside of cod, other varieties of seafood certainly reign supreme, as the area is surrounded and characterized by water. Unique and delicious ways to enjoy seafood in the area include moeche fritte – deep-fried, small, soft-shelled crab, eel prepared on the grill or cooked with bay leaves, or sautéed clams.

For those who do not eat seafood, meat dishes such as grilled beef and hearty stews may be enjoyed. One particular local specialty is pevarada duck, which consists of duck served with a pepper-based sauce. Dating back to the Middle Ages, this sauce may also be served with other types of fowl as well as rabbit.

SIDE DISHES

The area’s side dishes are best characterized by the use of polenta, which is made from cornmeal. Polenta is served creamy or fried and typically accompanies many dishes throughout the area. As mentioned above, polenta is most often served with baccalà, a popular second-course dish made of dried and salted cod, as well as with added ingredients such as peas, onions, seafood, or meat.

STREET FOOD

Throughout the region, street food is known for being hearty and filling, often comprised of carbs such as panini sandwiches or fried polenta topped with cheese. The most common panini are made with pork or beef patties that have been flavored with white wine, garlic, and spices.

One of the more adventurous street foods offered in the area is sfilacci di cavallo, or dried horse meat. This filling protein snack is also often used as a sandwich ingredient.

DESSERT

In Venice, the desserts can be as light and fun and as the famed Venice Carnival or as opulent as the Riviera del Brenta’s villas. Regardless of how elegant they are, all desserts in Venice capture the distinct flavor and tradition of Venice’s history.

Two of the most popular desserts include fritole, or fried doughnuts, which are inspired by the Venetian Carnival and are often filled with delicious sweet fillings, and baicoli. Otherwise known as ship biscuits, baicoli are slightly sweet, dry cookies ideal for dipping in coffee or tea. They are made with corn and wheat flour, raisins, and lemon.

WINE

No trip down the Riviera del Brenta would be complete without a decadent glass of wine. A beverage that encapsulates the nobility and elegance of the area, wine is perfect to complement any meal or accompany you on your cruise down the canal.

Popular varieties include reds such as Valpolicella and Bardolino as well as whites such as Soave.