Venice has been a melting pot of cultures and cuisines due to its history as a powerful maritime republic. The area around the Basilica di Santa Maria Gloriosa dei Frari, generally known simply as the Frari Church, is no exception. Historical records suggest that the monks and the surrounding community would have enjoyed a diet comprised of local Venetian staples as well as exotic ingredients brought in from trade routes. During religious feasts, specialties such as sarde in saor (marinated sardines) and various seafood dishes were likely consumed. Additionally, the city's local crops and garden produce would have played a significant role in the everyday diet of the population, including artichokes, beans, polenta, and risotto.
1. Risotto al Nero di Seppia - A savory squid ink risotto, offering a unique flavor and dark color. (Non-veg)
2. Risi e Bisi - A creamy rice and pea dish, often made with pancetta but also available in vegetarian versions. (Non-veg/Veg)
3. Polenta e Schie - Polenta served with tiny grey shrimps local to Venice. (Non-veg)
4. Bigoli in Salsa - Whole-wheat pasta served with an anchovy and onion sauce. (Non-veg)
5. Frittole Veneziane - Sweet fried pastry balls, typically found during the Carnival season. (Veg)
6. Baccalà Mantecato - A creamy spread made from whipped salt cod, served on bread or polenta. (Non-veg)
7. Cicchetti - Venetian tapas-style dishes, which include a variety of seafood and vegetable options. (Non-veg/Veg)
8. Fegato alla Veneziana - Liver cooked with onions and served with polenta. (Non-veg)
9. Zaleti - Cornmeal and raisin cookies, perfect with a cup of coffee. (Veg)
10. Tramezzini - Venetian sandwiches with various fillings, some of which are vegetarian. (Non-veg/Veg)
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