Executive summary by darmansjah
These bite-sized morsels-the Venetian answer to tapas and
the perfect accompaniment to an afternoon spent lost among the canals-can be
found in tiny bars all over the city. Cicchetti comprise a range of hot and
cold foods. The term derives from the Latin word ciccus, meaning ‘very small’,
and can include everything from olives to diminutive servings of seafood, meat
or vegetables placed on top of a slice of bread.
Origin – during the 15th century, Venice was not
only the wealthiest and most powerful city in Europe, it was also considered to
be the capital of fine dinning, attracting the world’s most talented chefs. Venice’s
influence-and merchants-brought a diversity of foods to the many bars that had
long line its side streets and plazas, and the worker’s tradition of a quick,
small sandwich with glass of wine continues today.
Tasting – Just approach the counter and point at whichever
food looks most appealing. Fish is a Venetian staple, so you’ll often find
fried shrimp or calamari, as well as other specialities including fres oysters,
razor clams, baccala mantecato (cod wihipped with olive oil), sarde in saor
(sardines marinated in vinegar with onions) with polenta cakes, and mushrooms
on a baguette slice. Other tiny treats include polpette (a fried
veal-and-potato meatball), arancini (tiny fried or baked rice balls). Courgette
flowers and baby cotopus. To locate an authentic cicchetti bar, keep an eye out
for an unassuming sotefront with locals spilling from the door.
Finding it – the dimly lit Canina do Mori near Riatlto
market is Venice’s oldest cicchetti bar, dating back to 1462 (from US$ 2.40; 00
39 41 522 5401).
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