Fish dishes and Venetian style liver

 Venetian cuisine is based on fish, and on simple recipes in general: spices, onion and garlic are used to give a strong flavour to simple foods such as eel (anguilla in Italian, bisato in Venetian), shellfishes (canestrei in Venetian), shrimps (canoce), clams (caparossoi), octopus (folpo) and mussels (peoci).
One of the most famous dishes of Venetian cuisine is probably fegato alla veneziana (Venetian style liver), veal liver with stewed onions.
Wines also play an essential role in Venetian cuisine, particularly white wines such as Prosecco and Malvasia, which perfectly combine with fish.