Bizarre Foods America Season 6 Episode 3 Venice

In season 6 episode 3 of Bizarre Foods America, host Andrew Zimmern travels to Venice, a city known for its art, architecture, and rich history. However, Zimmern is more interested in the city's unique cuisine.

Venice is constructed on more than 100 small islands and is famous for its winding canals. There is no doubt that Venice is a beautiful place to visit, but it is also a unique food destination. Zimmern begins his culinary journey by trying sarde in soar, which is a traditional Venetian dish made with sardines. The fish is marinated in a sweet and sour mixture of vinegar, onions, and raisins. The result is a tangy, flavorful dish that has been a staple in Venice for centuries.

Zimmern's next stop is a bacaro, which is a small bar where locals eat cicchetti, a type of Venetian tapas. Cicchetti are small plates of food that are served with aperitifs, similar to tapas in Spain. The dishes range from fried seafood to creamy polenta with freshly shaved truffles. Zimmern is intrigued by the unusual combinations of flavors and textures in each dish and marvels at the creativity that goes into making these small plates.

One of the most famous dishes in Venice is the risotto al nero di seppia or black squid ink risotto. Squid ink, a common ingredient in Venetian cuisine, is used to give the risotto its distinctive black color and subtle briny flavor. Zimmern visits a restaurant that specializes in seafood and tries the dish. He notes that the risotto is robust and full of flavor, but that the squid ink can be slightly overwhelming for some palates.

Venice is surrounded by water, so it's no surprise that seafood is a staple in Venetian cuisine. Zimmern tries baccala mantecato, a creamy spread made from salt cod, olive oil, and garlic. The dish is typically served on crostini or crackers. Zimmern notes that the combination of flavors and textures work together perfectly and he can see why it's a favorite snack of the locals.

The Venetian dessert, tiramisu, is a favorite all around the world. Zimmern travels to a restaurant where they demonstrate how to make the perfect tiramisu. He notes that the dish is light and airy, with just the right amount of sweetness. He also learns that the secret to the perfect tiramisu is not just in the recipe, but in the technique used to prepare it.

Throughout his journey, Zimmern meets a variety of locals who share their love and passion for their city's cuisine. He explores markets, speaks to chefs, and visits restaurants that have been serving traditional Venetian dishes for decades. Overall, the episode offers a glimpse into the unique and delicious world of Venetian cuisine, where traditional techniques and ingredients are still used to create some of the world's most beloved dishes.