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A Venetian Feast


Antipasti

Schie con polenta (tiny shrimps from the Lagoon with soft polenta)
Baccalà mantecato (creamy pâté made of dried cod)
Sarde in saor (sardines in a sweet/sour sauce)

Primi piatti

Spaghetti con le vongole (spaghetti with clams)
Bigoli in salsa (pasta from the Veneto region in a sauce of onions and anchovies)
Risotto di go (traditional risotto made with local fish)

Secondi

Frittura mista (a plate of mixed fried fish, such as shrimps, baby octopus, sole, squid, served with lemon)
Fegato alla veneziana (thinly sliced liver cooked with onions, served with sliced polenta)

Dolci

Tiramisù (cold dessert made with coffee, sponge cake and mascarpone cheese)
ssi Buranelli con fragolino (traditional ‘S’ shaped biscuits from Burano, dipped in a sweet local wine)