Our favorite fillings for Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef.
These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area.
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
Found all over Italy, this classic Venetian cocktail combines prosecco, Campari or Aperol, and soda for a refreshing drink that pairs well with all sorts of cicheti.
Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple.
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.
Serve these garlicky shrimp with lots of crusty bread.
Zucchini forms the base of many cicheti, including this one, stuffed with prosciutto, tomatoes, and cheese.
This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.
Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive.
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
A version of this recipe appears in Flavors of Tuscany (Broadway Books, 1998) by Nancy Harmon Jenkins.
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
An easy to make appetizer of salty anchovies and melted mozzarella.
Invented at Harry’s Bar in Venice, Italy, this tantalizing cocktail is sweet and luscious.
This recipe came from the bar at Rome's Le Grand Hotel—to keep it authentic, use Bombay Sapphire Gin.
The traditional Bellini is made with white peach puree and sparkling wine, but the addition of a high quality peach brandy intensives and sweetens the cocktail.
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A Venetian tradition, cicheti are small bites enjoyed as appetizers and snacks in wine bars, or bacari, all over Venice. This menu of small plates works as well for a cocktail party as it does for a casual get-together with a couple of friends. Enjoy with a glass of Italian wine or a refreshing "spriss".
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