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Cuisine

Venetian cuisine is characterized by seafood, but also includes garden products from the islands of the lagoon, rice from the mainland, game, and polenta. Venice is not known for a particular cuisine of its own: it combines local traditions with influences stemming from age-old contacts with distant countries. These include sarde in saór (sardines marinated to preserve them for long voyages); bacalà mantecato (a recipe based on Norwegian stockfish and extra-virgin olive oil); bisàto (marinated eel); risi e bisi – rice, peas and (unsmoked) bacon; fegato alla veneziana, Venetian-style veal liver; risòto col néro de sépe (risotto with cuttlefish, blackened by their own ink); cichéti, refined and delicious tidbits (akin to tapas); antipasti (appetizers); and prosecco, an effervescent, mildly sweet wine.

In addition, Venice is known for the golden, oval-shaped cookies called baìcoli, and for other types of sweets, such as: pan del pescaór (bread of the fisherman); cookies with almonds and pistachio nuts; cookies with fried Venetian cream, or the bussolài (butter biscuits and shortbread made in the shape of a ring or an "S") from the island of Burano; the galàni or cróstoli (angel wings); the frìtole (fried spherical doughnuts); the fregolòtta (a crumbly cake with almonds); a milk pudding called rosàda; and cookies called zaléti, whose ingredients include yellow maize flour.

The dessert tiramisù is generally thought to have been invented in Treviso in the 1970s, and is popular in the Veneto area.