The traditional Venetian cuisine includes very simple dishes, made from fresh ingredients and flavors inherited from the Venetian link with the eastern areas, which makes the typical Venetian dishes very spicy. Rice with polenta is widespread and is tasted in many variations: with potatoes, with pumpkin, with radicchio, with nettles, and peas (rice and peas). Very good is the famous Venetian liver, tender calf’s liver, cut into small pieces and fried with onions, olive oil and butter, served on polenta. Other protagonist is the fish as seafood, crabs, crustaceans, molluscs, sea bass, eels and also the cod fish served on a bed of soft polenta, other undisputed star of the table is also delicious served with “Osei”, small birds wrapped in bacon and browned with oil and sage. As for the desserts there are the Tiramisu, the favorite dessert of the Venetians, with many layers of ladyfingers, soaked in coffee and with mascarpone, in addition to the famous biscuits as “baicoli”, the “zaleti” and many cakes as “Nicolotta” and “Pinza”. Excellent wines such as Cabernet, Pinot, Verduzzo and Merlot.