Risi e bisi is a traditional Venetian dish, consisting of risotto with green peas. It is a simple but delicious dish that has been enjoyed for centuries in the Veneto region of Italy. The dish is made with Arborio rice, fresh green peas, olive oil, onion, and parmesan cheese.

Lemon, garlic, and red pepper flakes infuse this simple shrimp polenta dish with comforting Italian flavor.

This is a classic of Venice’s cuisine, and much loved throughout Italy. I was immediately drawn to the two recipes that Mariù Salvadori de Zuliani includes in her Venetian cookbook A Tola Co I Nostri Veci. One is a recipe from the year 1800 and she claims is the most authentic recipe for this classic dish, which doesn’t use either vinegar or wine, but lemon juice. The other recipe is her own family recipe and she adds that you can use wine – red, or even a sweet one like Marsala – to finish…

This is Venice, in all her glory. She’s old and she’s beautiful. Venice is a model of early engineering…well engineering, period. This is man-made, and the beginnings of Venice…

The ultimate guide to the best Venice cicchetti spots. Learn how to savor these delicious small plates like a true Venetian local.

This classic, creamy Venetian dish makes the most of the rice in your pantry, and is super comforting.

This slow-simmered tomato sauce offers a flavorful alternative.

This casunziei recipe is a fantastic example of the sort of hearty, filled pasta you find across northern Italy, particularly the more mountainous parts of Veneto. Filled with beetroot and ricotta, these little half moons are ideal for colder weather.

This slow cooker Venetian chicken ragu delivers rich flavours of tomatoes, rosemary and tender chicken with minimum effort.

A decadent recipe for traditional fritole, a typical Venetian doughnut, from 'Venice: Four Seasons of Home Cooking' by Russell Norman. This sweet delicacy is irresistible with a morning coffee or as an afternoon treat.