Venetian Cicheti

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)

These cheesy rice fritters, often made with leftover risotto, are an addictive snack. Get the recipe for Venetian Rice Fritters (Arancini Veneziani) »

Grilled Polenta with Dried Cod Mousse (Baccalà Mantecato)

This creamy codfish mousse is delicious served with char-grilled squares of polenta.

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 »

Stuffed Mussels (Cozze al Pomodoro)

Thyme and white wine bring out the sweet flavor of mussels in this classic dish.

Bacon-Wrapped Artichokes (Fondi di Carciofi)

Everything’s better wrapped in bacon, including artichoke hearts.

Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino)

These pancetta-studded shrimp are ready in minutes. Serve them with extra bread to mop up the garlicky wine sauce. Get the recipe for Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino) »
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See the Recipe Todd Coleman
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See the Recipe Todd Coleman

Stuffed Cherry Peppers (Peperoni con Acciughe)

Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.

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.

Stuffed Zucchini (Zucchine Ripiene)

This dish of zucchini stuffed with prosciutto, tomatoes, and cheese is a hearty finger food.