The first courses are the great pride of Venetian cuisine, from a poor dish they have become true specialties.
Pasta and rice played two important roles in the local cuisine even if the rice, to tell the truth,
was used more on a large scale in the period of the Serenissima, so much so that it was grown.
The pasta in Venice was of different types, there were the SUBIOTI (long cylinders),the SUBIOTINI (small cylinders), and the BIGOLI, spaghetti a little bigger than what we know today.
The term is said to derive from the typical curved stick that was used to transport water or flour,
therefore widely used by the garzoni of the pasta masters.
Porous, rough, with a thick consistency that holds the sauces,
they are prepared with soft but also whole wheat flour, in this case they are called “BIGOLI MORI“.
Fish is used to prepare first and second courses.
Among the first courses of fish there is a wide choice: with seafood, shellfish, crustaceans… sometimes combined with vegetables and legumes.
Risotto and pasta, with multiple seasonings, satisfy everyone’s tastes; perfect for any occasion, they are always effective but above all tasty, refined,
Among the best known first courses we have:
– RICE AND PEAS
– BIGOLI IN SAUCE
– PASTA WITH CUTTLEFISH INK
– PASTA WITH SCAMPI IN BUSARA
– PASTA AND BEANS
– RISOTTO WITH SCAMPI
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