What to eat in Venice
Venice eats cicchetti standing up: sarde in saor, baccalà mantecato, risi e bisi, squid ink pasta, fritto misto, a spritz and wine from the barrel.

[ ] Do a bàcaro crawl for cicchetti
    Small snacks on the counter of a wine bar: bread with cod purée, octopus skewers, meatballs, fried vegetables. You take one or two, drink a glass and move on.
[ ] Try sarde in saor
    Fried sardines marinated in vinegar with slow-cooked onion, raisins and pine nuts. A sailors' preservation method that became the city's signature dish.
[ ] Try baccalà mantecato
    Dried cod, soaked and whipped with olive oil into a pale, airy cream. Spread on white polenta or bread and eaten as a cicchetto.
[ ] Try squid ink risotto
    Risotto coloured coal-black by cuttlefish ink, with pieces of the cuttlefish itself. The flavour is marine and deep rather than fishy.
[ ] Try risi e bisi
    Rice with young peas, thicker than a soup and looser than a risotto, with parmesan and pancetta. A spring dish once served to the doge on Saint Mark's day.
[ ] Try fegato alla veneziana
    Calf's liver flash-fried with a great deal of slow-cooked onion and a splash of vinegar, served with white polenta. There is more onion by weight than liver.
[ ] Try moeche in season
    Soft-shell lagoon crabs caught during the brief moult, fried whole in batter and eaten shell and all. The season lasts a few weeks in spring and again in autumn.
[ ] Get fritto misto
    Squid, prawns and small fish in a light batter, served in a paper cone to take away or on a plate. The street version is fried at canal-side stands.
[ ] Try bigoli in salsa
    Thick rough-textured bigoli pasta with a sauce of slow-cooked onion and anchovies dissolved into oil. A lenten dish, invented for days of abstinence.
[ ] Try polenta
    Cornmeal porridge, white in the Venetian tradition, served soft under fish or set, sliced and grilled under cicchetti. It stands in for both bread and a side.
[ ] Try tiramisù
    Savoiardi soaked in coffee under a mascarpone cream dusted with cocoa. It comes from nearby Treviso, and the Veneto classic uses neither cream nor alcohol.
[ ] Try frittelle at carnival
    Fried dough balls with raisins and citrus zest, or filled with custard, which appear only in the carnival season from January to February.
[ ] Try Burano biscuits
    Dense butter biscuits shaped as a ring or an S from the island of Burano, dipped in sweet wine. They keep for weeks and travel well.
[ ] Drink a spritz
    White wine with soda and a bitter liqueur: Aperol is sweeter, Campari and Select are more bitter. The Venetian aperitivo, drunk from six in the evening standing outside.
[ ] Drink an ombra from the barrel
    A small glass of local wine poured from the barrel in a bàcaro. Cheap, everyday and designed to be drunk between cicchetti.
[ ] Try regional prosecco
    Sparkling wine from the Valdobbiadene hills north of Venice, dry and floral. A bàcaro pours it by the glass at the price of an ordinary white.

Checklist from Unload: https://unloads.me/c/food-venice