Venetians are especially proud of their seafood. A traditional plate of antipasto, offers a chance to savor a wonderful selection of local shellfish including “peoci, bovoli and canoce, and crab, granseole and gransipori.As a primo or starter, bigoli in salsa, (thick coarse spaghetti served with lightly fried onions and anchovies) is one of the most popular courses but there are also many kind of risotto made with meat and/or with vegetables, or more especiallywith fish or “in tecia” with cuttlefish.Fish from the Adriatic is often served grilled with, in spring, “castraure” (young fried artichokes): eels (“bisato” in dialect), on the other hand hand are either broiled or poached. One common ingredient is vinegard used in all kind of ways but notably for pickling and preparing “saor”, a kind of carp.For a truly typical dish, try a bite of “baccalà mantecato”, salt cot beaten to a smooth cream with oil, garlic and parsley and served with polenta.