Venice is best known for its canals, but like any other Italian city it’s got a culinary personality all its own. Join Marie Rutherford for a trip to Venice in this latest installment of our Exploring Italy series, where you’ll make a selection of cicchetti, the tapas-like small plates that Venetians serve as appetizers or bar snacks. On the menu are polenta with chicory mostarda and walnut cream; fried olives stuffed with anchovy, sage, and parmesan; zucca in saor (roasted pumpkin with sweet onions, pine nuts, and raisins); and raviolis bacalao (salted cod ravioli) with butter, parmesan, and pepper.
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