Everything is nice here, even words, but still it is necessary to understand the meaning and dialect of Venetian speech...
We have two Glossaries for you: Food and Drink (mentioned below) and all the rest of it, from Acqua Alta by way of Forcole, Nizioleto, the Piano Nobile or else Squero of which you will find definitions here:
Venetian Food and Drink Glossary
AntipastoIt is the appetizer, “before the pasta”, essential in Italy and in Venice.
ArancinoStuffed rice balls (about the size of an orange, hence the name) that have been coated with bread crumbs and deep-fried. They are most often a part of a restaurant antipasto, but you can also buy them from side-walk vendors while shopping or just taking a stroll.
ArticiocoA very musical name for our artichoke!
BacaroThis one is important to remember; it is the name for taverns also known as osteria here.
Baccalà MantecatoVery Good! It is a classic recipe from Veneto cooks the salt cod that is cooked and seasoned and made into a creamed paste to serve on canapés. A specialty in good taverns on which Venice prides itself.
BatacinIt is the fried cod and it is very good also. A must try.
BigoliThose are big spaghettis.
BisatoA popular Venetian entrée, it is eel!
BisiA “laughing” regional name for small peas, called Piselli in the rest of Italy.
BovolettiForbidden to the British men, these are snails.
Bussolai BuraneiIt is special; you cannot help but to like it! They are dry cakes that are dipped into a liqueur-like wine. If you really want to live as a true Venetian, they recommend you also eat it with pieces of Parmesan.
A rather unusual combination, but once you try it, you’re sure to order it again.
CameriereA name to remember, it is the waiter.
CanociaIt is the sea cicada.
CaparosoliThese are clams either praires or clams, depending on where they are found in the lagoon. Anyway these are good small mollusks.
Cape SanteIt is their good old fashioned Venetian scallop.
CapocuocoAlso known to us as… The Chef!
Castra'What an unfortunate word! Poor animal... it is the neutered lamb.
CastradinaIt is the dried meat of sheep.
CastraureThey are small artichokes which are found in the spring.
CicchettiThese are tapas eaten standing at the bar in tavern.
CopertoThis must be remembered to avoid a shock on the bill, it is the cost added to the final dining total for place settings. It will be displayed at the entrance of the restaurant.
CrostinoIt is crusty in Italian; it is the canapé or toasted bread.
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Fegato alla VenezianaThis is a signature Venetian dish. The first recipe was found in the book "Apicio Moderno" published in Venice in 1790. The most well known recipe is for Venetian style calf's liver cooked with onions.
FolpettoThe cuttlefish is so good. It is a small cuttlefish as you will have understood it: folpo folpetto!
FortagiaIt is an omelette.
FragolinoA unique semi-sparkling wine of exceptional fruit with a pronounced flavor of strawberries, hence its name, Fragolino, which is Italian for strawberry.
GarusoloAnother mollusk: it is our whelk.
Go' GobieSmall fish which is either served fried or in risotto.
GotoIt is the glass.
GranceolaA big and tasty crab, typical of Mediterranean Sea.
GranzioporoAlways from the family of crabs
GranzoLast of series, it is just crab.
LuganegaThe only entry under L of our food glossary because it is a Long sausage, seasoned with coriander, lemon and orange.
MasanetaIt is the She Crab whom they present at table, “dressed” with its shell.
MoecheIt is necessary to be in Venice in spring or in autumn to eat it. It is a true Venetian specialty. Soft-shell crabs are caught at molting time (spring and fall) and fried in an egg-and-Parmesan batter. Those of the spring have better flavor than in autumn.
MolecaMoleche is the name given to crabs when they are changing their shells which, at this time, are so tender they can be eaten whole. They are served fried.
MusettoIt is a pork sausage which is often accompanied by mashed potatoes.
NervettiIt is a salad of boiled beef that they serve with onions.
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OmbraLiterally speaking, shade. It is simply a glass of wine. The name is due to the fact that many vendors sell it in the shade of the Bell tower on the piazza San Marco.
OssocolloIt is a sausage based on pork backbone.
Pasta e fagioliIt is some soup, rather thick, with beans and pasta.
Pere Cotte de BogioThese are cooked pears.
PeociReturn to mollusks, these are mussels.
PolentaNot typically Venetian but it accompanies a lot of dishes; it is the famous cooked flour of corn.
ProseccoIt comes from Northeast Italy but is equally drinkable in Venice, it is a sparkling wine.
Risi E BisiA favorite of the rice-loving Venetians, the soup called rice and peas is so thick that it's sometimes mistaken for risotto. The traditional dish for the feast-day of St. Mark.
RumegalIt is tripe.
SalumeriaGood to know, it is a fine delicatessen.
SanguetoPig blood sausage in onion.
Sarde in SaorThis delightful sardine dish was developed for sailors spending long months at sea. The cooked fish marinates in a fragrant sauce of vinegar, onions and wine for at least a day before serving and is served cold with pine nuts.
SchieGrey shrimp served with polenta.
SecondoAntipasto starter, Il Primo is the first dish, Il it Secondo: the second dish.
But do not worry, Venice is about freedom! You can reverse the sequence, or even take only an antipasto. In brief, eat as you wish to adapt all this to your taste and to your stomach.
SgroppinoThis delightful cold beverage is a well-kept secret among Venetians, a mixture of Prosecco with lemon sorbet and some Vodka.
SievoloIt is the mullet!
SopressaA large salami infused with garlic.
SpienzaIt is beef spleen seasoned with garlic.
SpritzA special Venetian aperitif based on white wine of bitter and seltzer water. It goes down nicely, often sipped on coffee terraces or cafés. It is offered three ways: Campari (bitter), in Cynar (some liqueur of artichoke what makes the Spritz still a little more bitter than with Campari) or the mild softer version, in Aperol.
StracaganaseThese are dried chestnuts.
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TorbolinIt is a new white wine.
TrippaNo false friends, these are indeed tripes.
ZaletoA yellow dried cake made raisins, lime and orange peels. They can also be dipped in the wine.
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