Cicchetti in Venice: With a Surprize, a Delicious Dive into Venetian Finger Food Culture

Cicchetti in Venice: A Delicious Dive into Venetian Finger Food Culture

If you’ve ever wandered through the narrow calle of Venice and noticed locals standing around a small bar with a glass of wine and a tiny bite in hand, you’ve already met one of the city’s most beloved traditions: cicchetti. Cichetti in Venice are small, flavor-packed bites that are a cornerstone of Venetian food culture, served in the cozy bacari (Venetian wine bars) scattered throughout the city.

At the end of this blogspot, you will find a FREE surprise! 

 

I recently spent time exploring different bars in Venice, tasting a variety of cicchetti, and soaking in the lively atmosphere. I’ll never forget the flavors—or the joy—of this experience.

In this post, I’ll share what cicchetti are, where I had my favorites, and even how you can recreate some of these delightful bites at home.

What Are Cicchetti in Venice?

Cicchetti (pronounced chee-KEHT-tee) are small snacks or side dishes typically served in bacari across Venice.

They’re the Venetian equivalent of Spanish tapas: inexpensive, varied, and meant to be enjoyed with a glass of local wine, a glass of Bellini, or a refreshing Spritz. The beauty of cicchetti lies in their variety. You’ll find everything from creamy cod mousse (baccalà mantecato) on grilled bread to pickled sardines (sarde in saor), marinated vegetables, or prosciutto with creamy cheese on polenta squares.

 

Prices usually range between €1.50 and €3 per piece (it can vary and be maybe a slightly bit more), making cicchetti an affordable way to explore Venetian cuisine while hopping from bar to bar.

My Cicchetti Adventure in Venice

On my latest trip to Venice, I made it a mission to try cicchetti in different bars. One of the most memorable spots was Bar Ceranavolta, tucked in a quiet corner, just a short walk from the Campo dei Frari.

 

When I have the opportunity, I always visit this bacaro in Venice. I simply LOVE this place.

Read more about my Bar Ceranovolta experience in this blog post.

Bacaro Venice: My Guide to the Best Venice Bacari and Cicchetti Experiences

The atmosphere here is cozy and welcoming, with warm wooden counters, friendly staff, and—most importantly—an eye-catching display of cicchetti right behind the glass. I immediately knew I was in the right place.

I ordered a variety of cicchetti, and each bite was a revelation. The creamy Gorgonzola with walnuts, the spicy tuna salad, the radicchio with cheese, and the marinated anchovies—each flavor was bold and beautifully balanced. Paired with a classic Aperol Spritz or Limoncello Spritz, the experience was pure Venetian joy.

Tasting modern cicchetti near the Rialto

Another highlight was a bar right near the Rialto Bridge. While the spot was more crowded, the grilled sandwich bites they served (yes, technically a modern take on cicchetti) were absolutely delicious. Toasted white bread with layers of egg, cheese, and some cured ham—it was the perfect snack to enjoy while watching the gondolas and water taxis float by.

 

Cichettis: How are they made?

When I am served a beautiful tray of cicchetti,  I can’t resist taking a photo. In the image below, you can explore a rustic wooden counter, where next to two classic Venetian Spritz cocktails, lies an elegant arrangement of seven pieces of cicchetti. I simply asked the bartender how they were made (and how to make something similar at home). Venetian people are usually very nice and communicative, if you talk to them!

1. Baccalà Mantecato (Creamed Cod) with Parsley (on the bottom of the photo, left cichetto)

This is a Venetian classic. Salt cod is soaked, then cooked and whipped with olive oil into a smooth, creamy paste. Spread it generously on a slice of baguette or polenta and top with fresh parsley.

At home tip: Use salted cod or substitute with canned cod if needed. Blend with olive oil, garlic, and a splash of milk until creamy.

2. Radicchio and Cream Cheese (on the bottom of the photo, right cichetto)

This one had a slight bitterness from finely chopped radicchio, softened by what tasted like soft cream cheese. A sprinkle of black pepper brought it together.

At home tip: Use cream cheese or mascarpone mixed with chopped raw radicchio and a dash of balsamic vinegar.

3. Shrimp with Creamy Sauce (middle, right cichetto)

Made with a base of mayonnaise or ricotta, topped with a shrimp. On top, there is a caper. Light, tangy, and a bit sweet.

At home tip: Mix cooked shrimp with a dollop of mayonnaise, lemon zest, and a pinch of cayenne. Serve cold.

4. Gorgonzola with Walnuts and Honey (middle, left cichetto)

This sweet-and-savory combo is always a hit. Creamy gorgonzola, crunchy walnut halves, and a drizzle of honey.

At home tip: Use toasted baguette slices and serve at room temperature.

5. Sarde in Saor (Marinated Sardines with Onion) (above the gorgonzola one)

This one is for the adventurous! Pickled sardines layered with green herbs.

At home tip: Use marinated sardines in olive oil and serve over sautéed onions cooked with vinegar, sugar, and a touch of cinnamon.

6. Eggplant or Caponata (alone on the top)

One of the cicchetti had a rich eggplant topping with anchovies.

At home tip: Cook chopped eggplant, bell peppers, tomato paste, capers, and olives for a tangy-sweet spread. Instead of the tomato pasta, you can use caponata.

7. Cucumber with Tuna Mousse (above the shrimp one)

A refreshing bite! Cucumber slice with a dollop of tuna mixed with capers and mayo.

At home tip: Blend canned tuna with capers, mayo, lemon, and parsley. Chill and serve on cucumber slices.

Cichetti photos

Below you will find different photos of cichetti. Enjoy, and don’t forget to save them in your own Pinterest folder, if you like them, indicating the source (this blogspot link).

 

 

 

How to Create a Cicchetti Night at Home

Even if you’re not in Venice, you can bring the spirit of the bacaro to your kitchen. Here’s how to set up a Venetian cicchetti night:

1. Base: Use toasted baguette slices, grilled polenta rounds, or small crostini.
2. Toppings: Prepare a few different spreads—fish-based (like tuna or cod), cheese-based (gorgonzola, cream cheese), and veggie-based (eggplant, radicchio).
3. Garnish: Use fresh herbs, lemon zest, nuts, olives, and pickles for topping contrast.
4. Drinks: Serve Aperol Spritz, Limoncello Spritz, or a glass of Prosecco.
5. Atmosphere: Dim the lights, play some Italian jazz or Italian pop, and invite friends to stand, nibble, and sip as they chat.

 

My Final Thoughts: Cicchetti Are More Than Just Food

For me, cicchetti in Venice are not just a meal—they’re a memory. They’re a way to taste the city, bite by bite, while standing at a bar with locals, sipping a spritz, and feeling part of something timeless. Whether it’s a quick bite before dinner or a full evening of bacaro hopping, cicchetti are an experience everyone visiting Venice should try.

 

And once you’re back home, don’t be surprised if you find yourself missing those little bites. The good news? You can always recreate the magic in your kitchen.

So next time you’re in Venice, skip the sit-down meal and head for a bacaro. Order a few cicchetti, grab a Spritz, and savor one of the most authentic—and delicious—Venetian traditions.

My free gift for you:

Here, you can download a free cichetti recipe book with 9 cichetti recipes that you can recreate at home!

This e-book is available as a free PDF, and you don’t need to provide any personal information to download it. CLICK, DOWNLOAD, CREATE AND ENJOY! (coming soon)

I hope you enjoyed reading this article!

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