Seafood
Branzino: sea bass
Canoce: mantis shrimp
Capesante: giant scallops
Capelonghe: razor clams
Cozze: mussels
Dentice: sea bream
Folpetti/moscardini: baby octopus
Frutti di mare: shellfish
Gamberetti: shrimp
Latti di sepia: cuttlefish eggs
Moeche: soft-shell crabs
Orata: gilt-head bream
Seppia: cuttlefish
Vongole (bevarasse): clams
Classic local dishes
Baccalà mantecato: dried cod, soaked and whipped with garlic and cream
Bigoli in salsa: whole-wheat spaghetti in a sauce of slow-cooked onions and anchovies
Fegato alla veneziana: calf's liver and onions
Fritto misto: a mix of lightly fried seafood: smelt, calamari, shrimp, and more
Granseola: spider crab, dressed and served in its shell with lemon and parsley
Polpette: meatballs made of some combination of ground veal, mortadella, onion, parsley, tuna, or vegetables
Sarde in saor: fried sardines marinated in a sweet-and-sour sauce of onions, vinegar, and black pepper
Schie con polenta: tiny baby shrimp sautéed with garlic and served with soft polenta
Spaghetti or risotto in nero di seppia: spaghetti or rice in a sauce of cuttlefish ink
Good for picky eaters
Carote: carrots
Cotoletta: fried veal or chicken cutlet
Insalata mista: garden salad
Pane: bread
Panino: sandwich
Pasta in bianco: pasta with butter and cheese
Pasta al pomodoro: pasta with tomato sauce
Pasta al ragu: pasta with meat sauce
Patate: potatoes
Piselli: peas
Pollo: chicken
Tramezzino: a crustless tea sandwich stuffed with an infinite variety of fillings, from tuna and egg to shrimp, mushrooms, or ham.
Salsiccia: sausage
Beverages
Acqua naturale: mineral water
Acqua frizzante or gassata: sparkling water
Latte: milk
Sgropin: a Venetian dessert drink of lemon sherbet, prosecco, and a touch of vodka
Spritz: an aperitif made with white wine, Aperol, or bitters and seltzer
Succo di frutta: fruit juice
Vino bianco: white wine
Vino rosso: red wine
