Editing Venice (section)

=== Cuisine ===
{{Main|Venetian cuisine|Veneto wine}}
Venetian cuisine is characterized by seafood, but also includes garden products from Sant'Erasmo island, rice from the mainland, game, and [[polenta]]. Venice is not known for a particular cuisine of its own: it combines local traditions with influences stemming from age-old contacts with distant countries.{{clarify|date=August 2015}} These include ''[[Sarde in saor|sarde in saór]]'' (sardines marinated to preserve them for long voyages); ''[[Baccalà mantecato|bacalà mantecato]]'' (a recipe based on Norwegian [[stockfish]] and extra-virgin olive oil); ''bisàto'' (marinated eel); ''risi e bisi'' – rice, peas and (unsmoked) bacon;<ref>Ranieri da Mosto, ''Il Veneto in cucina'', Firenze, Aldo Martello-Giunti, 1974, p. 57; Mariù Salvatori de Zuliani, ''A tola co i nostri veci. La cucina veneziana'', Milano, Franco Angeli, 2008, p. 63</ref> ''fegato alla veneziana'', Venetian-style veal liver; ''risòto col néro de sépe'' (risotto with cuttlefish, blackened by their own ink); [[Cicchetti|''cichéti'']], refined and delicious tidbits (akin to ''tapas''); ''antipasti'' (appetizers); and ''[[prosecco]]'', sparkling light -body white wine.

In addition, Venice is known for the golden, oval-shaped cookies called ''[[baicoli|baìcoli]]'', and for other types of sweets, such as: ''pan del pescaór'' (bread of the fisherman); cookies with almonds and pistachio nuts; cookies with fried Venetian cream, or the ''bussolài'' ([[butter biscuit]]s and [[shortbread]] made in the shape of a ring or an "S") from the island of Burano; the ''galàni'' or ''cróstoli'' ([[angel wings]]);<ref group="note">In other areas of Italy similar sweets are known by many other names, e.g. ''cénci'' (rags) (Florence), ''frappe'' (flounces) (Rome), ''bugìe'' (lies) (Turin, Genoa, etc.), ''chiàcchiere'' (chatter) (Milan and many other places in northern, central and southern Italy). Vid.: Pellegrino Artusi, ''La Scienza in cucina e l'Arte di mangiar bene'', 93ª ristampa, Firenze, Giunti, 1960, p. 387, #595; Ranieri da Mosto, ''Il Veneto in cucina'', Firenze, Aldo Martello-Giunti, 1974, p. 364; Luigi Veronelli (edited by), ''Il Carnacina'', 10th ed., Milano, Garzanti, 1975, p. 656, #2013; to name but a few.</ref> the ''frìtole'' (fried spherical doughnuts); the ''fregolòtta'' (a crumbly cake with almonds); a milk pudding called ''rosàda''; and cookies called ''zaléti'', whose ingredients include yellow maize flour.<ref>Mariù Salvatori de Zuliani, ''A tola co i nostri veci. La cucina veneziana'', Milano, Franco Angeli, 2008, pp. 449–450</ref>

The dessert [[tiramisu|tiramisù]] is generally thought to have been invented in [[Treviso]] in the 1970s,<ref>{{cite news |url=https://www.telegraph.co.uk/news/2016/05/17/italian-regions-battle-over-who-invented-tiramisu-in-long-runnin/ |archive-url=https://ghostarchive.org/archive/20220110/https://www.telegraph.co.uk/news/2016/05/17/italian-regions-battle-over-who-invented-tiramisu-in-long-runnin/ |archive-date=10 January 2022 |url-access=subscription |url-status=live |title=Italian regions battle over who invented tiramisu |first=Nick |last=Squires |newspaper=The Daily Telegraph |date=17 May 2016 |via=www.telegraph.co.uk}}{{cbignore}}</ref> and is popular in the [[Veneto]] area.