Venice Street Food: The BEST Cicchetti in Every Neighbourhood

Venice Street Food: The BEST Cicchetti in Every Neighbourhood

How can a city with no streets have such iconic street food? Venetian chiceti may seem quite simple but come in many different delicious varieties and are the perfect introduction to Venetian cuisine in general. So, as your food guide, I’m going to show you the best chiceti that you need to try while you’re in Venice, my personal favorite spots where you can find them. You know, the ones locals love, and finally, some valuable cultural insights that you mustn’t overlook. Here’s everything you need to know about Venetian Chiceti. Would you like to eat some beautiful Venetian food? We’d love to. I’ll show you this place. We’ll do this in Venice’s sixth neighborhoods known as Cestier. And to best understand Chiceti and Venice in general, you don’t head straight to Patza San Marco. You wake up early and you come here, Marcato Rialto in San Paulo. This is where Venice feeds itself. Markets like this, they’re some of the last honest places in a city drowning in masks and souvenir stands. Rialto has been here for nearly a thousand years, making it one of the oldest continuously operating markets in Europe. This is where Chiceti were born. And if you’re interested in tasting some of the freshest seafood in Venice, look no further. Osteria ecompari a pulparia octopus central right on the market’s edge eye level with the fish mongers this is the perfect place to try a classic old school chicetto sepia or fulpeti in umo that is cuttlefish or baby octopus stewed in wine tomato garlic and olive oil served on the traditional grilled white penta although chiceti are often associated with afternoon aperi to the real OGs eat it like this as a morning snack after running errands at the market. Speaking of which, it’s 11:00. Time to follow any one of these non-naturalies into the back alleys of the market and you’ll likely end up at one of my favorite bakari in Venice. Underneath this arch, Venetians will meet to chat over a morning drink at a place serving some of the most creative chiketi you’ll find on this island. Al Arco, my go-to bakaro. It fills up quick, but if you come before noon, you’ll be able to enjoy it at its best. That’s when Mateo begins dishing out his daily inspirations based on what the fishermen and merchants bring him that day. Truffle, eel, sea bass, fried oysters, fresh tuna, sorbes sausage, and radikio. A real treasure cove. There’s always new ingredients appearing behind this glass. One topping that always shows up though is a must. Bakala alicentina. Dried stockfish slowly simmerred in onions, garlic, anchovies, milk and cheese. Smooth and delicious. So wash it all down with a glass of Malvazia because we’ve got more Bakari to visit. Bakari are the city’s neighborhood bars. Tiny, dimly lit dens where locals crowd the counter for chiceti and a glass of inexpensive but dangerously good wine. The word bakaro likely traces back to Bakus, the Roman god of wine and excess. In fact, just around the corner from Alco, you’ll find one of Venice’s oldest bakari. Canina doi has been around since medieval times, and nothing much has changed since. Neither the decor nor the food. Apparently, Kasanova brought his lovers here, not just to flirt, but because the place had a back door, perfect for slipping out when a furious husband came crashing in. Despite its popularity, I like Domi because aside from being an attraction in its own right, it preserves a quiet atmosphere and is still frequented by many local Venetians. This becomes apparent if you come early. I would try the artichokes or kovi alongside their wide selection of classic chiceti. And don’t forget the small glass of wine known in Venice as an ombra. It literally means shadow because it was by staying under the shadow of San Marco’s clock tower that early wine merchants were able to keep their wine cool. Let’s discover another area. Venice’s most densely populated cestiier Canario. Here, the higher buildings and small calle of the Jewish ghetto are a great place to stay cool during the day or explore the mysteries of the Serenima by night. In the heart of this historic neighborhood is a cozy bakaro that holds a very special place in my heart, Alapo. The first I ever visited, come to think of it. Many years later, it’s still as welcoming, still as peaceful. The soft jazz and interior garden is perfect for resting your legs and spirits. It has a great wine selection without overdoing it with the natural wines. In fact, it’s here where I fell in love with Venetian Gargana, thanks to the kind staff who are always helpful with recommendations. The counter features a simple selection of chiceti that stands out by featuring some small, slightly more elaborate concoctions. Venetians are big fans of meatballs or pulpet. Here they are again in umo stewed with tomatoes. Another must try is fiori ditzuka and carrotza or deep fried zucchini flowers stuffed with melted mozzarella. Epic. Now, if you’re thoroughly relaxed and feel like a little more action, right next to the Jewish ghetto, you’ll find what I like to call the strip fundamentia. At sunset, this canal front is where locals, artists, and travelers convene for Apertitivo, the liveliest place in Venice. When it comes to watering holes, one is spoiled for choice here. But for the best chiceti, head to Bakaro Alcoy. Sure, they lean a little too hard on the natural wines for my taste. That’s the right there. But there’s enough to love here that I keep coming back. It’s a social joint. Busy alive without the endless lineups you get at Vino Vero nearby. What really shines here is the bakala monteato. Hands down the best in Venice. Whipped laborously by hand. Think of it as the tuna nigiri of chiketi. The baseline test. If the bakala is fresh, you can trust everything else. If it reeks, walk out and then walk here instead. Their unique selection of pulpete flavors is a must try. Also, word for the wise, people come to this area to party. That’s fine. But remember, this isn’t Disneyland. People actually live here. Families, old folks, people who’ve got to get up for work in the morning. So, do everyone a favor. Keep it down. [Music] Venice. While it’s true that Venice can be overrun by a lot of tourism, it’s also easy to find yourself alone. And to uncover some of its most hidden gems, we’ll have to wander off that beaten path to Venice’s most humble ciier, Santa Crochce. I won’t lie that I’ve hesitated for a long time about whether I should reveal this next place. Not because it’s bad. Quite on the contrary, this inconspicuous little hidden bakado is as genuine as it gets. That’s why its atmosphere is also so fragile. This is the Venice of old. Places like this, bars that still serve actual Venetians, they’re disappearing. Either shuttered for good or watered down for the tourist trade. But here, it’s different. Simple, quiet, local. It’s run by Luigi, 84 years old, running the show. She’ll pour you a glass of Malvazia straight from a massive flask and if you’re lucky, slip in a little life advice while she does it. There’s no signs, no website. It lies hidden to passers by and visited only by people who know it. PS. Shout out to the only cyclist I’ve ever seen in Venice. Respect. While I was kindly asked by a local not to share her favorite hideaway with the general public, you may be able to find it following the clues I’ve hidden in the video or with my personal Venice street food map. The one I usually keep just for my guests, but due to popular demand, I’m making it available to you. It’s a Google Maps list to the city’s local bakari pastry shops, market stalls, greenhouse cafes, and more. As a bonus, since so many people reached out wanting to hire me as their guide, I’ve included a self-guided food route. It starts with breakfast, a 2-year-old gondola ride to the market, tiramisu production, and aivo in so many smaller spots no food tour could ever bring you to. So, hit the link below, grab the map, and experience the very best of Venice’s street food. Speaking of which, let’s now head to one of my favorite cestiier in Venice, Dosuro, the University District. Most of the chiceti we’ve covered so far have been traditional recipes. But if you want to get creative, one of the largest and most diverse selection can be found behind the counter of Gia Skavi. This wine shop in Dorsoduro is the kind of place you promise yourself you’ll just stop in for one plate, one glass. But that’s a lie. It always is. The chiceti here are too good. The choices too many. For half a century, Allesandra has been behind this counter, the undisputed champion of Chiketi. Her favorite creation Her creations are a piece of art. Tuna tartar dusted with cocoa powder, egg with truffles and mushroom, cuttlefish, samfire and pink pepper, egg yolk with flowers. I could go on, but every day there’s over 50 of these treasures on display. At €150 to €2 a piece, this is insane value. You don’t need to read the labels. Just trust your gut. What you don’t do is stand here asking 20 questions while the line piles up behind you. This isn’t a place for dietary whims or special requests. Just look, point, and eat. Sure enough, one round becomes two, two becomes three, but it doesn’t matter because if you’re going to overindulge, Venice is the best place to do it. Sometimes you want something more refined, more chic, not another centuries old tavern. I get it. A place where you actually go to and it feels like a night out. Sparle San Panalon is that place. Imagine a 1960s Chicago cocktail bar crossed with a Venetian bakaro. Mixologist cocktails, quality wines, botanical infusions, the works, maybe even a little live music. The food solid frura stews laid over palenta and a nice variety of chiketi. This is the spot for when Venice feels like it belongs to you and the person across the table. A date night that proves that Venice isn’t all about postcards and gondas. If you’re looking for the most peaceful and green areas in Venice, head to Castello. [Music] A great spot to grab epitivo before eating at one of my favorite tratoria nearby is Basgo. Cocktails mixed with care. A decent craft beer list. That’s your sort of thing. That’s the right there. And a terrace big enough to stretch out on. Families, kids, locals hanging out. The kind of place where you can just sit, sip, and watch the neighborhood go about its business. Excuse me. Now, I know I said one spot in every cestiier, and you’re probably wondering, “What about San Marco? The big one, the one everyone knows.” Truth is, find me a local and authentic spot in San Marco, and I’ll pin your comment to the top of the page. Senora, jug of water, please, with ice. water. Still, there’s one Venetian institution every food tour trots out. Rosticheria Gilison. Honestly, I was skeptical. Too close to the Rialto. Too many guide books pointing to it. That usually means crowds. But a colleague swore by it. So, here I am. First impression packed. Wall-to-wall people. No chance of a seat. But I’m here on a mission. So, we’ll let the food do the talking. The house specialtity, mozzarella and carrot. Basically a Venetian grilled cheese gone wild. Deep fried, golden, obscene for your health. I go for the one with anchovi for a little umami kick. I know cheese and seafood supposedly a no-go in Italy, but to every Italian food rule, there’s an exception. Clearly, one bite in, it’s molten, salty, rich, everything you want when you’re starving. But would I cross town just for this? Surely not. This one’s a pit stop. A cheesy, decadent pit stop before moving on to somewhere quieter. Venice has better places to sit, drink, and breathe. So, if you want the full picture, the traits, the pasticher, the chiceti, the dives, and the views, it’s all in my street food map to Venice. It includes every spot in this list and much more. Get it through the link in the description. One thing you should keep in mind is that Chiceti is an appitivo, right? So, you can eat one or two, but don’t fill up on them. I know the temptation is hard, but a lot of tourists kind of overload on them and then they’re full, which would be unfortunate cuz you’d be missing out on this great variety of Venetian dishes that you should discover. That being said, I hope this little Chiceti guide helped make your trip more delicious, and I’ll see you on the next adventure. [Music]

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https://messingerguides.gumroad.com/l/venicestreetfoodmap

00:00 Intro
00:35 SAN POLO & RIALTO MARKET
01:19 Best Seafood
02:10 Most Creative
03:17 WHAT ARE BACARI?
03:38 Most Historical
04:40 CANNAREGIO
05:02 Best Vibes
06:07 Most Social
07:25 SANTA CROCE
07:49 The Hidden Pearl
9:00 Secret Venice Street Food Map
09:44 DORSODURO
09:56 Biggest Variety
11:39 Best for Date Night
12:25 CASTELLO
12:44 Most Family Friendly
13:10 SAN MARCO
13:34 Best Pit Stop
14:34 More Venetian Street Food

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