Venice is so close to the sea, for this reason there is a large abundance of fish dishes, simply seasoned with olive oil, vinegar, garlic, parsley, and herbs.
The most famous fish entree is Baccalà Mantecato, or creamed cod. You can taste it in traditional bàcari or bars, with a glass of wine.
Baccalà Mantecato is made with cod from the colder northern seas and in shipping to Italy is preserved by salting it profusely, and within four days the excess salt is removed and then the fish is dried in the open air.
The cod is then soaked for some time in water and then whipped with olive oil until mousse-like.
The creamed cod is then spread on slices of bread or grilled white polenta and eaten as part of a cichetto, the city’s typical, almost tapas-like ritual bite to eat and drink.