Ep 3. Venice

In the sixth season of Bizarre Foods, host Andrew Zimmern embarks on a culinary adventure in the historically rich and beautiful city of Venice. In season 6 episode 3, viewers can expect to be transported to the winding canals and narrow alleyways of the famed city as Zimmern explores the unique and sometimes shocking foods that Venice has to offer.

The episode begins with Zimmern taking a ride on a traditional Venetian boat known as a gondola, as he travels the city's waterways in search of his next culinary experience. As he sets out on his journey, viewers can marvel at the beauty and charm of Venice, with its iconic architecture and stunning water vistas.

One of the first stops on Zimmern's tour is a local fish market, where he learns about the city's long history of fishing and seafood production. He speaks to local fishermen and fishmongers who share their knowledge and insights about the different types of fish and shellfish that are caught in the waters around Venice. From this market, Zimmern purchases a variety of fish and shellfish that he will later prepare and taste.

Next, Zimmern sets his sights on the quintessential Venetian snack: cicchetti. These are small, bite-sized appetizers that are typically served in local bars and taverns throughout the city. They are often made from a combination of fish, meat, and cheese, and are perfect for snacking on while enjoying a glass of wine or aperitif. Zimmern samples a range of cicchetti, from the traditional to the more exotic, and describes the different tastes and textures of each.

Moving on from snacks, Zimmern takes a look at one of the main staples of the Venetian diet: polenta. This is a type of cornmeal that is cooked with water or stock to create a thick, porridge-like consistency. It is often served as a side dish with fish or meat, or as a base for other dishes like stews or casseroles. Zimmern visits a local restaurant that specializes in polenta dishes, where he tries variations that are topped with everything from seafood to cheese to vegetables.

Of course, no visit to Venice would be complete without a taste of the city's most famous dish: spaghetti alle vongole (spaghetti with clams). This simple yet delicious pasta dish is made with garlic, olive oil, white wine, and fresh clams, and is a favorite of locals and tourists alike. Zimmern visits a traditional trattoria that has been serving this dish for generations, and samples a plate made with fresh, locally sourced ingredients.

As the episode continues, Zimmern explores more of Venice's unique food culture, including traditional desserts like tiramisu and fritelle (fried doughnuts), and lesser-known dishes like cuttlefish ink risotto and baccala mantecato (a creamy cod spread). Along the way, he speaks with local chefs, restaurateurs, and food experts who provide insight into the city's rich culinary history and traditions.

Overall, Bizarre Foods season 6 episode 3 is a fascinating look into the world of Venetian cuisine, and a must-watch for anyone interested in food and travel. With its stunning visuals, informative commentary, and mouthwatering dishes, this episode is sure to leave viewers hungry for more.