Souvenirs in Venice

Baicoli

Thin, golden, and surprisingly fragrant, Baicoli are one of the most iconic biscuits of the Venetian tradition. Born in the 18th century as provisions for the long voyages of the Venetian navy, they tell the story of a mercantile and seafaring Venice where food needed to last…

Venetian Bigoli

Venetian Bigoli are a rustic, hearty pasta that tells the story of the most authentic Venice—the one of home kitchens and shared tables. Their rough surface, traditionally made using the press called a bigolaro, is perfect for holding intense sauces such as the famous onion and…

Bussolà di Burano

Bussolà di Burano is much more than a simple biscuit: it is a fragment of lagoon life preserved in the shape of a golden ring. Born to accompany fishermen during long days at sea, it tells the island’s domestic story, made of inherited gestures and essential ingredients.…

Handcrafted Venetian marbled paper

Venetian marbled paper is a small artisanal masterpiece born from the meeting of water, color, and a skilled hand. Each sheet is unique: pigments float on the surface and are guided with practiced gestures, creating unpredictable patterns that recall the movement of the lagoon.…

Dorona

Dorona di Venezia is one of the rarest wines of the Venetian lagoon, born from an ancient white grape variety that accompanied the history of the Serenissima for centuries. Today cultivated mainly among the Venetian islands such as Mazzorbo, it produces a wine with a golden…

Esse di Burano

Esse di Burano are artisanal biscuits with a distinctive “S” shape, a symbol of the domestic tradition of the colorful island in the Venetian lagoon. Born from simple ingredients and gestures passed down from generation to generation, they tell the story of a culture that…

Regional cuisine

What to eat in Venice

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Creamed salt cod

Venetian baccalà mantecato is a pale, velvety spread made by whipping stockfish with oil for a long time until it…

Bigoli in salsa

Bigoli in salsa is an essential and intense Venetian dish: long, thick, rough spaghetti capable of holding a soft…

Venetian-style liver

Venetian-style liver is tender and glossy, blanketed by a generous layer of white onions stewed until sweet and…

Venetian fritters

Venetian fritters are soft golden balls of leavened dough, fried until light and fragrant. The inside is tender and…

Lagoon mixed fry

A cone or plate filled with small treasures from the lagoon: shrimp, squid, seasonal moeche, and tiny fish coated in a…

Fried moeche

Fried moeche are small crabs from the Venetian lagoon caught at the delicate moment of molting, when their shells…

Around Veneto

Souvenirs in nearby cities of Veneto

Typical products from cities near Venice, curated by Trouvenir.

Wooden objects from Lessinia

Wooden objects from Lessinia reflect the quieter, more mountainous soul of the Veronese territory, where forests and pastures have shaped everyday life for centuries. Spoons, cutting boards, and small sculptures are made from local woods such as beech, maple, and cherry…

Decorative objects of the Papà del Gnoco

Decorative objects dedicated to the Papà del Gnoco capture the most playful and popular spirit of Verona. This iconic figure of the Verona Carnival, with his white beard, red cloak, and fork with a gnocco, has led the famous Bacanal del Gnoco in the San Zeno district for…

Pietra di Prun

Pietra di Prun is the material that has shaped the face of Verona for centuries, quarried in the Lessinia mountains and carved by generations of artisans. Its pale tone, often crossed by delicate veins and small marine fossils, tells a story that brings together geology…

Pearà Sauce

Pearà is one of the most authentic expressions of Veronese cuisine: a warm, velvety sauce born from rural tradition and the ingenuity of resourceful cooking. Made with stale bread, broth, marrow, and plenty of black pepper, it has accompanied bollito misto and long winter meals…

Pescantina Peaches

Pescantina peaches reveal the agricultural side of the Verona province, where the fertile soils of the Adige and the microclimate of Valpolicella produce fragrant, juicy, and intensely sweet fruit. In summer they become stars of local markets and village festivals, symbols of a…

Broccoletto di Custoza

Broccoletto di Custoza is a small winter treasure from the morainic hills near Verona, grown for generations in the countryside around the village. With its delicately bitter taste and tender leaves, it reflects a rural cuisine built on simple, seasonal ingredients. Bringing it…

Torta Russa di Verona

Torta Russa di Verona is one of the most authentic desserts of the city’s tradition: simple in appearance, yet surprising when sliced, where crisp puff pastry meets a soft, fragrant filling of almonds and amaretti. Born in Verona’s pastry shops in the nineteenth century, it has…

Amarone / Valpolicella Grappa

Amarone or Valpolicella grappa is made from the same grapes that produce the great reds of the Verona hills, transforming pomace into an intense and aromatic spirit. It reflects the ingenuity of Venetian rural tradition, where no part of the grape is wasted and every element…