Local Recipes in Venice

	Baicoli
	Traditional desserts in Venice, Chioggia and Treviso, the first "baicoli" have been invented about two centuries ago by the local confectioners and bakers.  »
	Figà nel Radeselo
	A traditional way to make liver in Venice.  »
	Fried Moleche
	The Moleche, also known as Masanete, are Venetian lagoon's soft crabs in moult: in other words, caught between April and May, or in autumn, between October and November, when they lose the carapace and look soft and tender.  »
	Frittelle alla Veneziana
	In days of yore, only rich customers could afford this lovely dessert, that later on became part of the popular cuisine.  »
	Pincia - Veneto Bread Pudding
	The Pincia is one of the oldest sweets in the the Veneto region, which includes Venice.  »
	Risi e Bisi
	The traditional cuisine in Veneto reserves thousands of secrets to bring out the qualities of rice and prepare excellent risotto.  »
	Sardèle in Saòr
	The ships ploughing through the Mediterranean sea in ancient times had plenty of spices that brought in Venice not only richness, but also exotic flavours and smells.  »

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