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A taste of Venice: Traditional cooking at its finest
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Venice has a food culture as rich and varied as its history. In Emiko Davies' new book, Cinnamon and Salt, the Italian-based writer and photographer celebrates cicchetti, the morsels that have sustained the city of canals for centuries.
This might just be the ultimate warm-weather cicchetto. You can often find fried calamari at a bàcaro, a simple restaurant or wine bar.
Calamari fritti (fried calamari)
This deep-fried dish, which you can get in a typical Venice restaurant, is legendary.
POLPETTE DI CARNE (FRIED MEATBALLS)
The spritz has become one of Italy's — if not the world's — favourite cocktails.
SPRITZ
These sugar-crusted treats are similar to doughnut holes but studded with dried and candied fruit, as well as nuts, and rolled in sugar.
Fritole (Venetian carnival fritters)
Pinza is an ancient, and special, dish. As old traditions went, young singles had to eat a slice in seven different houses on January 6 to guarantee getting married within the year.
PINZA DI PANE (BREAD PUDDING)
Producer: Simone KealyPhotographer: Emiko Davis
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