Wikipedia:Translation/Venice

Staple of the Venetian cuisine is obviously fish. Fish is traded at local markets using its Venetian name, more often than not utterly different from the Italian one. However, all products of its hinterland contribute to a typical Venetian menu: the vegetables from the gardens of the Lagoon islands, vialone nano rice from Verona, poultry from Padua, game, radicchio lettuce from Treviso, white polenta. Venice combines local traditions with influences piled up by millennial business contacts. Particularly noteworthy is the use of spices brought in from the Levant such as cinnamon, sultana raisins, pine seeds. In a Venetian menu you may find:   sardines in saor (i.e. first fried and then marinated in white onions, typical Jewish Ghetto dish); the famous 'risi e bisi'  (rice with novel springtime peas, a dish traditionally eaten on St. Mark's Day, 25th April); the Venetian-style liver; black risotto with cuttlefish. A typical board of appetizers is called 'cicchetti' which are refined and delicious titbits, to be enjoyed standing with a glass of Prosecco wine. They remind of Spanish tapas. Other specialities of Venice are eels (in Italian anguilla or in Venetian bisato), pasta e fazioi: bean soup with durum long pasta. Venetian ovens bake many types of biscuits: baicoli dry golden oval similar to lady's fingers, yellow semolina biscuits called zaleti ; bussolai originally from the Burano island ( Y-shaped butter cookies). Sold especially during Carnival are galani (thin layers of fried dough topped with sugar) and fritole (special pancakes containing sultanas). The best way to taste authentic Venetian cuisine is left to the chance of being invited into a private home. In fact, owing to the huge number of tourists, many Venice Island restaurants offer an 'assembly line' pricey food often cooked by foreigners. A good option is trying a restaurant in the mainland (Mestre, and to the north, along the Terraglio road to Treviso, dotted by fabulous Venetian villas and parks).