Venetian cuisine has always relied on the freshness and quality of local ingredients. Cuttlefish, musky octopus, grey shrimp, sardines and bivalves are staples in the fish market. On the islands of Sant’Erasmo and Vignole, often referred to as ‘the gardens of Venice’, farmers and gardeners grow prized carciofo violetto (violet artichoke) and herbs in the salt-rich soil, while wine and wild honey are produced on Mazzorbo.
On the waterfront
Tuck into fresh seafood along the Giudecca Canal — some ingredients even bear the Slow Food stamp.
Sample crostini — the baccalà mantecato is divine — on a terrace overlooking the Grand Canal.
At this canalside restaurant, imaginative dishes remain true to their Venetian roots.
Make it at home
INGREDIENTS (serves four)
1kg razor clams, soaked in salted water
80ml dry white wine
2tbsp extra virgin olive oil
Juice of 1/2 lemon
2 garlic cloves,
very finely chopped
2tbsp finely chopped parsley leaves
Salt and pepper, to taste
Place a large frying pan over high heat. Add the clams and wine. Cover and steam for two minutes, until the clams have opened. Transfer them to a plate. Using a pair of scissors, remove the siphon, foot and stomach (the dark meat). Put the white meat back in the shells and keep warm. Strain the juices and whisk them with the oil and lemon juice. Reduce the liquid over a gentle heat for five minutes. Stir in the garlic, parsley and salt and pepper to taste. Drizzle over the clams. Serve.
Published in the October 2017 issue of National Geographic Traveller (UK)