The tradition of vegetables

If the relationship between Venice and the lagoon can be seen in many typical Venetian fish dishes, the relationship with the wonderful island market-gardens (at Malamocco, Lido and Sant'Erasmo) is shawn in the many tasty vegetable-based recipes.

Thank to its unusual sandy terrain containing a high percentage of saline, vegetables grown here are much sought-after.

In spring, the season in which the Sensa is celebrated, these products of nature and man's industry are in their prime. Artichokes, asparagus and peas can all be found in local seasonal dishes.

Recipes

Risi e bisi (rice and peas)
Fry some chopped onion and bacon. When the onion is golden, add the rice and stock (made from boiling the pea pods in salted water). When the rice is half-cooked, add the baby peas. Before serving, add a knob of butter and Parmesan cheese.

A dish that the Doge traditionally ate on April 25 (St. Mark's day) during the public banquet he held.

Castraure (baby artichokes)

They were once produced by the famous artichoke-growers of Malamocco and are now produced on the island of Sant'Erasmo. They reach the market in spring while they are still delicate and tender. They are eaten raw with salt , pepper and oil.