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The Rough Guide to Venice and the Veneto

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Venetian specialities<br />

Antipasti e Primi<br />

Acciughe marinate<br />

Bigoli in salsa<br />

Brodet<strong>to</strong><br />

Castraura<br />

Granseola alla<br />

Veneziana<br />

Pasta e fasioi<br />

San Prosciut<strong>to</strong><br />

Daniele<br />

Risot<strong>to</strong> di mare<br />

Risot<strong>to</strong> di cape<br />

Risot<strong>to</strong> alla<br />

sbirraglia<br />

Risot<strong>to</strong> alla<br />

trevigiana<br />

Sopa de peoci<br />

Marinated anchovies<br />

with onions<br />

Spaghetti with butter,<br />

onions <strong>and</strong> sardines<br />

Mixed fish soup, often<br />

with <strong>to</strong>ma<strong>to</strong>es <strong>and</strong><br />

garlic<br />

Artichoke hearts<br />

Crab cooked with<br />

oil, parsley <strong>and</strong><br />

lemon<br />

Pasta <strong>and</strong> beans<br />

<strong>The</strong> best-quality<br />

prosciut<strong>to</strong><br />

Mixed seafood risot<strong>to</strong><br />

Risot<strong>to</strong> with clams<br />

<strong>and</strong> shellfish<br />

Risot<strong>to</strong> with chicken,<br />

vegetables <strong>and</strong><br />

ham<br />

Risot<strong>to</strong> with butter,<br />

onions <strong>and</strong> chicory<br />

Mussel soup with<br />

garlic <strong>and</strong> parsley<br />

Secondi<br />

Anguilla alla<br />

Veneziana<br />

Baccalà manteca<strong>to</strong><br />

Fega<strong>to</strong> veneziana<br />

Peoci salati<br />

Risi e bisi<br />

Sarde in saor<br />

Seppie in nero<br />

Seppioline nere<br />

Dolci<br />

Frit<strong>to</strong>le alla<br />

Veneziana<br />

Tiramisù<br />

Eel cooked with lemon<br />

<strong>and</strong> tuna<br />

Salt cod simmered in<br />

milk<br />

Sliced calf liver cooked<br />

in olive oil with onion<br />

Mussels with parsley<br />

<strong>and</strong> garlic<br />

Rice <strong>and</strong> peas, with<br />

parmesan <strong>and</strong> ham<br />

Marinated sardines<br />

Squid cooked in its ink<br />

Baby cuttlefish cooked<br />

in its ink<br />

Rum- <strong>and</strong> aniseflavoured<br />

fritters filled<br />

with pine nuts, raisins<br />

<strong>and</strong> c<strong>and</strong>ied fruit<br />

Dessert of layered<br />

chocolate <strong>and</strong> cream,<br />

flavoured with rum<br />

<strong>and</strong> coffee<br />

LANGUAGE Menu glossary<br />

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