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Spaghetti all'Astice (Spaghetti with Lobster)
This Venetian recipe showcases fresh lobster in a vividly flavorful way.
A simple but tasty method to spice up pecans.
Fusilli with Scampi, Cranberry Beans, and Peas
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
Deep-Fried Anchovy Spines
This recipe, from Colman Andrews's Catalan Cuisine, makes good use of the spines left over when deboning anchovies.
True Clams in Ginger Sauce
We happened upon this incredible shellfish dish at a tiny trattoria in Venice, Alle Testiere.
Grancevola con Zucchine e Carciofi (Spider Crab with Zucchini and Artichokes)
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
Brodetto di Pesce (Adriatic Fish Broth)
Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor.
Gamberoni Grigi al Gratin (Gratinéed Large Gray Shrimp)
This Venetian original combines all things Italian—garlic, cheese, basil, and wine.
Fritto Misto (Mixed Fried Seafood and Vegetables)
This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice.
Seppie in Umido col Nero di Seppia (Cuttlefish Stewed in Its Ink)
Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it.
Risi e Bisi (Venetian-Style Rice and Peas)
This traditional dish is one of the recipes that, for us, defines the food of Venice.
Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano
This recipe, from The Harry's Bar Cookbook, cleverly fuses Italian ham and pasta with a French sauce and cooking method.
Fegato alla Veneziana (Calf's Liver and Onions)
This recipe, from Harry's Bar in Venice, is the definitive version of fegato alla veneziana, the traditional dish of calf's liver and onions.
This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat.
Bigoli in Salsa (Whole Wheat Spaghetti with Anchovy Sauce)
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.
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