The colorful array of Venetian bites known as cicheti are the best way to sample the city’s unique cuisine. These recipes first appeared in our March 2012 issue, with Dana Bowen’s story Good and Plenty.
Venetian Rice Fritters (Arancini Veneziani)
Grilled Polenta with Dried Cod Mousse (Baccalà Mantecato)
Cappesante al Forno (Baked Scallops with Parmesan)
Stuffed Mussels (Cozze al Pomodoro)
Bacon-Wrapped Artichokes (Fondi di Carciofi)
Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino)
Stuffed Cherry Peppers (Peperoni con Acciughe)
Stuffed Zucchini (Zucchine Ripiene)