Bacari Are The Wine Bars of Venice, where You Get the Most Delightful Eats in Venice - CICHETTI Cichetti are Tapaslike Small Bites of Assorted Venetian Food : Baccala Montecato (Whipped Codfish), Crabs Salad on Toast, Assorted Panini (Mini Sandwiches) Fried Calamari, Seafood Salad and More, all to Drink with a nice Glass of Local Italian Wine, which in Venice is call an Ombre. Enjoy !
Wednesday, February 12, 2025
Osteria Assassini Venice
Osteria Alba Nova Venice
Osteria ALba Venice Italy
Osteria all'Alba is a small neighbourhood bar, tucked down a back alley just off the Rialto bridge.
It is just the right place if you fancy a glass of fine wine or a creative cocktail with small traditional bites like local cicchetti in a relaxed atmosphere. The bar has got a rebellious Italian feel to it with writing and graffiti on the walls.
Discover a cool lively spot where locals and visitors mix and enjoy a real taste of Venice!
Osteria all'Alba
Ramo del Fontego dei Tedeschi, 380, 30124 Venezia VE, Italy
Osteria Bifora
Osteria Bifora
Venice
The infamous Franco and his sister Mirella run Osteria alla Bifora in lively Campo Santa Margherita, Dorsoduro. Locals tend to call this spot "Franco's". Franco Bernardi is a jovial character, a real life Venetian personality. He has had many a locale in the city. Osteria alla Bifora is the crown jewel of these projects.
Campo Santa Margherita is the largest campo in Venice. The word campo indicates that grass once grew here. In fact, animals once were stalled and slaughtered in Campo Santa Margherita. Once the local butcher shop, Osteria alla Bifora has been completely renovated by Franco himself. Each table and chair collected and restored. When the restoration was happening years ago, we lived in the Campo and would often stop to check in on Franco as he sanded down a table.
Upon entering, you instantly feel the love. A bar yes, but here the atmosphere whispers in your ear, this place is special. Murano chandeliers sparkle, candles flicker and locals chatter. This is one of Venice's rare late night spots. Sure it is open earlier but if you want to meet Franco and really have the full sensation of hanging in a local joint then go late.
Let's talk about salami! Franco serves up abundant affettati, spinning wooden boards layered in paper thin slices of cured Italian meats. Hidden spicy olives and cheese plates. Venetian delicacies like creamy crostini of baccala mantecato (cod fish spread) served with a crisp glass of Prosecco should get you started nicely.
Tuesday, February 11, 2025
Osteria al Portego - Venice Wine Bar
Located in the heart of Venice, Italy, Osteria Al Portego is a must-visit for those looking to experience the authentic flavors of Venetian cuisine. This charming establishment offers a unique dining experience, combining the best of Venetian tapas bars and wine bars.
With its cozy atmosphere and friendly staff, Osteria Al Portego is the perfect place to gather with friends and family. The restaurant offers a range of amenities, including reservations, takeout, and delivery options. Guests can also enjoy outdoor seating, making it the ideal spot to soak in the Venetian ambiance.
The menu at Osteria Al Portego features a variety of traditional Venetian dishes, prepared with fresh, locally sourced ingredients. From classic cicchetti to hearty pasta dishes, there is something for everyone to enjoy. The restaurant also offers a carefully curated selection of beers and wines to complement your meal.
Whether you're a local looking for a new favorite spot or a visitor hoping to immerse yourself in Venetian cuisine, Osteria Al Portego is a top choice. Come and experience the flavors of Venice at this charming restaurant.
Monday, February 10, 2025
Friday, February 7, 2025
Wednesday, February 5, 2025
Venetian Bigoli Salsa Duck Ragu
Duck ragu with bigoli is a traditional dish here in Veneto where I live. In fact, if you visit the region you are bound to find it in many restaurants. It is also often cooked by the Venetians on holidays or feast days.
Bigoli looks like a very thick spaghetti and is often eaten with various fat-rich sauces; the most well-known bigoli recipe is with duck ragu. In the past, the traditional recipe for this dish involved cooking the pasta in a fatty broth in which a young duck had been boiled.
The Venetians then made a sauce with flavored butter and the offal of the duck, which they ate with the bigoli. The duck itself was eaten after.
DUCK RAGU Recipe :
Ingredients :
1 whole Duck
5 Tablespoons Olive Oil, and 1 tablespoons Butter
1 Carrot & 2 Clery Stalks, and 1 small Onion
2 Bay Leaves and I bunch fresh Sage
3 tablespoons Tomato Paste, and 1 cup Tomato Pasta (puree)
3/4 teaspoon Salt, and 3/4 teaspoon ground Black Pepper
3/4 cup dry Red Wine
1 pound fresh Bigoli Pasta, or Spaghetti or Bucatini
Cut the Duck into 4 pieces, and place on a large baking pan. Season with a little salt and black Pepper. Place in a 350 degree oven and roast for 16 minutes.
Take the Duck out of the oven and pour off excess fat that has rendered out of the duck. You can save the fate to use for roasting potatoes at another time.
Place the duck back in the oven to cook more.
Place the olive oil, carrots, onions, and Celery in a large pot and cook on medium heat for 4 minutes. Sprinkle on a little Salt and Black Pepper, and continue cooking on low heat for 7 minutes.
Add the Tomato Paste to pot and cook on high heat for 4 minutes. Add the wine, and cook on high heat for 7 minutes, until the wine half reduced by half its original volume.
Add the tomato paste and sage and cook on medium heat until the tomatoes start to bubble.
Remove the Duck from the oven after it has cooked for a total of 30 to 35 minutes. Drain the fat off the Duck.
Place the Duck pieces in the pot with the Tomatoes. Cook on low heat for about 1 and 15 minutes. Make you stir the bottom of the pot from time to time with a wooden spoon, to keep the sauce from burning on the bottom.
Remove the Duck from the pot and let it cool for about 15 minutes. Also remove the burn of Sage and Bay Leaves from the pot and discard.
Once the Duck has cooled, remove the meat from the bones. Place the duck meat back into the sauce pot and cook on a very low flame for 20 minutes.
Cook your pasta of choice as the duck is simmering.
Take a half cup of pasta water from the pot and set aside. When the pasta is finished cooking, drain the pasta in a colander. Place the pasta back in the pot it cooked in, add about 2 cups of the Duck Ragu to the pot, with a knob of butter and 1 tablespoon of olive oil and mix.
Divide the pasta among 4 to 6 plates, in equal portions. Add about 3 tablespoons of the Duck Ragu on top of each portion of pasta and serve.
Serve with grated Prmigiano Reggiano or Grana Padano Cheese on the side.
Enjoy !
RECIPE by Daniel Bellino Zwicke
Monday, February 3, 2025
Ham and Cheese Sandwiches Harrys Bar Recipe Venice
…you get a pretty good plate of food – and the Bellinis are just fine. They just cost a fuck of a lot”.
Anthony Bourdain on Harry’s Bar.
Harry’s Bar Ham and Cheese Cocktail Sandwiches - Recipe
Makes about 18 mini sandwiches, depending on the size of your bread
Ingredients :
¾ cup freshly grated Gruyere
¾ cup freshly grated Fontina
1 TB Dijon mustard
2 TB Worcestershire sauce
¼ tsp cayenne pepper
1 egg yolk
3 TB heavy cream
12 slices of sourdough bread - try to go for biggish slices
6 slices of good quality prosciutto
Lots of olive oil for frying
Whisk together the mustard, Worcestershire sauce, cayenne and egg yolk together. Put the cheese, mustard mixture and cream into a food processer and pulse a few times. The cheese mixture should be a thick spreadable paste. Cut the crusts off of the bread. Spread one side with the cheese mixture and lay one slice of prosciutto over the cheese, then place another slice of bread on top. Cut the sandwich vertically twice, making three thin long cocktail sandos. Repeat with remaining pieces of bread, ham and cheese mixture.
Heat ¼ cup olive oil in a frying pan. Fry the sandwiches flipping (carefully!!!) once, about 4 mins a side, or until golden brown. Add more olive oil as the pan dries with each batch – and be liberal with it! About three sandwiches in a pan is as much as I can handle at one time, so it takes me several batches to fry them all. Serve piping hot, wrapped in a paper cocktail napkin alongside a peach bellini.
BACARO.... VIDEO of a VENETIAN WINE BAR
My WINE BARS of VENICE Youtube Video
ANTHONY BOURDAIN eats CICHETTI and Seafood Risotto in VENICE
CASANOVA
Followers
Blog Archive
-
▼
2025
(15)
-
▼
February
(14)
- Osteria Assassini Venice
- Osteria Alba Nova Venice
- Osteria ALba Venice Italy
- Osteria Bifora
- Osteria al Portego - Venice Wine Bar
- Enoteca Colonne
- Piazza San Marco - Venice
- At Bottega Vini Verona Italy
- Venetian Bigoli Salsa Duck Ragu
- Ham and Cheese Sandwiches Harrys Bar Recipe Venice
- Carpaccio at Harrys Bar Venice
- Great Venetian Wine Bars - Bacari Cicchetti
- Spaghetti Neri di Seppia - Squid Ink Pasta
- Venetian Food Venice Short History
-
▼
February
(14)
Map of VENICE

Venice Map