Winter in Venice is a magical and serene experience, with fewer crowds, cooler temperatures, and a misty atmosphere that adds to the city's romantic charm. In winter you typically have still, milder but chilly temperatures, ranging between 0°C (32°F) and 10°C (50°F). Venice is known for its dense fog during the winter months, which often rolls in off the Adriatic Sea. The fog adds an air of mystery, as the city’s canals and historic buildings seem to fade into the mist, creating a scene from another time. Unlike the busy summer months, Venice in winter is quieter, making it a perfect time to explore without the large crowds. In December, Venice is also beautifully decorated for Christmas. You can find Christmas markets, lights along streets, and nativity scenes in churches. New Year’s Eve in Venice is a special celebration, especially with fireworks over the lagoon, and the famous "Venezia Mestre" New Year’s concert. Winter is also the time for heartier Venetian dishes. You can enjoy Venetian seafood, risotto, and polenta in cozy restaurants. Some of the recipes which we have outlined in this article are typical for this time of the year.
Baccalà mantecato
Venetian-style creamed cod is an iconic dish of local tradition, much like sardines in saor and Venetian-style liver. Although it may sound incredible, the recipe for creamed cod is over 500 years old and has a fascinating origin story. In 1432, the merchant Piero Querini was sailing around the Arctic Circle when he encountered an island in the Baltic Sea that is now part of Norway. The island's inhabitants were consuming a unique fish that had been dried in the pale sunlight of the northern climate, providing excellent preservation properties. This dried fish, known as "stockfish," became the basis for what we now call creamed cod. We present the recipe from Francesco Munarini, the chef of Osteria Do Spade in Venice, a historic inn located in the heart of the city.
Ingredients:
Stockfish (already soaked) 800 g; Sunflower seed oil 500 g; Laurel 2 leaves; Salt to taste; Black pepper to taste. For garnish: Parsley to taste and Black pepper to taste.
Preparation:
To prepare the Venetian-style creamed cod you will need stockfish (we took it already soaked), rinse it several times under cold running water and remove the bones by extracting them with tweezers. This step is simpler with raw stockfish. Cut the stockfish into large pieces, place it in a tall pan, preferably made of steel. Add the bay leaf and pour cold water until it is covered. From the moment it boils, allow another 30 minutes of cooking. During cooking, remove the foam. When the cod starts to fall apart it will be time to drain it. Transfer it to the bowl of the mixer, fit the whisk and operate at medium-low speed.Pour in the seed oil while the mixer is running, then add salt and ground pepper to taste. Then increase the speed and continue to work the mixture until you obtain a cream. It will take about 10 minutes in total planetary. Form quenelles using 2 tablespoons. Place the quenelles on toasted bread or on polenta croutons. Season with chopped fresh parsley and more ground pepper to taste. The Venetian-style creamed cod is ready to be enjoyed! Buon Appetito!
Fegato alla veneziana con polenta bianca
The famous Venetian Liver Recipe has only two main ingredients and the strength of the dish lies in the perfect marriage of contrasts between the liver and the onions. Tradition calls for pork liver, but today veal or veal liver is more commonly used, with a less strong flavour. The onions used are the white onions from Chioggia which have a sweet taste.
Ingredients:
To taste pepper; to taste extra virgin olive oil; to taste salt; 5 onions; 600 g veal liver; 60 g butter; 1 tablespoon parsley; to taste white wine; to taste white vinegar; 300 g white corn flour.
Preparation:
Peel the onions and cut them in half, widthwise. Place each half on the cutting board with the cut side and cut it into slices 2-3 mm thick. Heat 30 g of butter and 2-3 tablespoons of extra virgin olive oil in the non-stick pan. Add the onions, a pinch of salt and, to taste, a bay leaf. Close with the lid and cook over very low heat for about 30 minutes. From time to time, sprinkle with a few tablespoons of wine. Uncover, add salt, remove the bay leaf, if you have used it, and continue cooking for another 30 minutes. Prepare the polenta by bringing 1.2 liters of water to the boil in the saucepan and add salt. Pour the flour into the boiling water, stirring with a whisk, to avoid the formation of lumps. Cook the polenta for about 50 minutes, stirring very often. Pour the polenta onto the baking tray lined with wet baking paper, squeezed out and greased with a little oil. Roll it out to a thickness of 2-3 cm, using a spatula and let it cool. Cut the polenta into many 10cm squares. Grill them on the hot plate for 2-3 minutes per side and keep them warm. Spread the liver slices on the cutting board, sprinkle with a few drops of vinegar, let them rest for 3-4 minutes and cut the slices into small pieces. Drain the onion from the pan and keep it aside. Add a drizzle of oil and 10 g of butter. Raise the heat, add the liver and brown it for 3-4 minutes, turning it with tongs. Add the prepared onion and remaining butter. Raise the heat, add the liver and brown it for 3-4 minutes, turning it with tongs. Add the prepared onion and remaining butter to the pan. Season with salt and pepper and turn off. Sprinkle with chopped parsley, divide the liver and onions into individual plates and serve with the hot grilled polenta.
Fritole veneziane
Venetian fritole, a classic fried dessert from the Carnival period of the city of Venice. Venetian fritole, in dialect "fritoe venexiane" is an ancient typical dessert that was prepared as early as 1600 by fritola makers who handed down the recipe from father to son which varied from family to family and which has been handed down to the present day.
Ingredients:
250 g 00 flour; 125 ml Milk; 35 g Sugar; 1 egg; 1 Lemon zest; 8 g fresh brewer's yeast; 100 g Raisins; Peanut seed oil; sugar (for topping)
Preparation:
Soak the raisins in warm water for a few minutes, then drain and dry them well with absorbent paper. Heat the milk slightly, it must be lukewarm, neither hot nor too cold. Dissolve the crumbled brewer's yeast in the warm milk and mix with a teaspoon. Dissolve the crumbled brewer's yeast in the warm milk and mix with a teaspoon. Take a few tablespoons of 00 flour from the total for the recipe and mix them with the milk with the yeast. Cover the bowl and let it rest for about 20 minutes until it has doubled in volume and ripples have formed on the surface.Once the dough has risen, add the whole egg and let it absorb, then add the sugar, the grated lemon zest and the remaining flour, kneading well with a spoon or with your hands until you obtain a homogeneous mixture. Finally add the raisins and make the whole mixture uniform for the Venetian fritole. Let the whole mixture for the Venetian fritole rest covered with a clean cloth for about 1 hour in a dry and sheltered place until it has doubled in volume.Once the dough has risen, put plenty of peanut oil in a narrow, high-sided pan and heat it. When the oil is hot (you can check the temperature with a toothpick, if it starts to bubble when immersed, the oil will be ready for frying) oil a spoon and take small portions of dough which you will dip into the hot oil. Fry the Venetian fritole for about 5/10 minutes until they are golden on the surface. Drain the Venetian fritole on absorbent paper and then pass them while still hot in a small bowl with the granulated sugar so that it sticks to the fritole.
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