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.
Cappesante al Forno (Baked Scallops with Parmesan)
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan in this classic Venetian chicheti. See the recipe for Cappesante al Forno »
Meat Croquettes (Polpette)
Rich ground veal and potatoes are seasoned with garlic and parsley and fried for a classic Venetian snack.
Our favorite fillings for light, dainty Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef. Serve a selection open-faced for a colorful, eye-catching presentation.