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)

Venetian Rice Fritters (Arancini Veneziani)
These cheesy rice fritters, often made with leftover risotto, are an addictive snack.Todd Coleman
Grilled Polenta with Dried Cod Mousse (Baccalà Mantecato)

Grilled Polenta with Dried Cod Mousse (Baccalà Mantecato)

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

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 »Todd Coleman
Stuffed Mussels (Cozze al Pomodoro)

Stuffed Mussels (Cozze al Pomodoro)

Thyme and white wine bring out the sweet flavor of mussels in this classic dish.Todd Coleman
Bacon-Wrapped Artichokes (Fondi di Carciofi)

Bacon-Wrapped Artichokes (Fondi di Carciofi)

Everything's better wrapped in bacon, including artichoke hearts.Todd Coleman
Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino)

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) »Todd Coleman
See the RecipeTodd Coleman
See the RecipeTodd Coleman
Stuffed Cherry Peppers (Peperoni con Acciughe)

Stuffed Cherry Peppers (Peperoni con Acciughe)

Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.Todd Coleman
Meat Croquettes (Polpette)

Meat Croquettes (Polpette)

Rich ground veal and potatoes are seasoned with garlic and parsley and fried for a classic Venetian snack.Todd Coleman

Sardine in Saor

These tasty cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.Todd Coleman
Venetian Tea Sandwiches (Tramezzini)

Venetian Tea Sandwiches (Tramezzini)

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.Todd Coleman
Stuffed Zucchini (Zucchine Ripiene)

Stuffed Zucchini (Zucchine Ripiene)

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