For non-Venetians, understanding the principles of what a cicchetto is may be quite weird. That’s why we have thoroughly explained everything about them on our in-depth blackboard, because food means culture, as well.
We have tried to list them all, or at least our cicheti, but the best thing you can do once you’ve entered a bacaro is to let the sight of a wondrous counter guide your choice among the delicacies for your own dish.
Create your own!
Our fried food.
- Polpette Do Spade (Do Spade’s meatballs)
- Polpette di carne (meatballs)
- Polpette di tonno (tuna meatballs)
- Chele di granchio (crab claws)
- Mozzarelle in carrozza (mozzarella cheese sandwich)
- Calamari fritti (fried squid)
- Fiori di zucca con baccalà mantecato (pumpkin flowers with creamed salt cod)
- Sardine fritte (fried sardines)
- Sarde in saor (sardines with onion and vinegar)
- Sarde Do Spade (Do Spade’s sardines)
- Folpetti bolliti (boiled octopus)
- Moscardini in umido (octopus with tomato sauce)
- Seppioline alla griglia (grilled cuttlefish)
- Scampi alla griglia (grilled scampi)
- Mazzancolle alla griglia (grilled prawns)
- Calamari ripieni (stuffed squid)
- Canoce (shrimp)
- Seppioline in tocio (cuttlefish with tomato sauce)
- Fondi di carciofo (artichoke hearts)
- Carciofini (artichokes in oil)
- Cipolline al balsamico (spring onions with balsamic vinegar)
- Patate in tecia (sauteed potatoes)
- Melanzane al forno (baked aubergines)
- Pomodori gratinati (tomato gratin)