Seafood

Branzino: Mediterranean sea bass
Canoce: mantis shrimp
Capesante: scallops
Capelonghe: razor clams
Cozze: mussel
Dentice: sea bream
Folpetti: baby octopus
Frutti di mare: seafood
Gamberi: shrimp
Latti di seppia: 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: thick spaghetti-like pasta in a sauce of slow-cooked onions and anchovies and wine
Fegato alla veneziana: calf's liver and onions
Fritto misto: a mix of lightly fried seafood, can also mean meats and/or vegetables that are fried: 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, pine nuts, and raisins, served cold
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 or squid 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: potato
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

L'acquaminerale naturale: mineral water
L'acqua minerale 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 campari and seltzer
Succo di frutta: fruit juice
Vino bianco: white wine
Vino rosso: red wine