I Live in Veneto, Italy, and This Is the No. 1 Dish I Recommend Travelers Try in Venice-and No, It's Not Pizza or Pasta

"Since moving to Castelfranco Veneto this year, I've made the 45-minute train ride to Venice at least two or three times a month, sometimes just for a single bite: chef Daniele Zennaro's wafer of baccalà mantecato at Algiubagiò. I've been to the restaurant six times now and have never left without ordering it. Once, when a friend was running late for dinner, I snuck in a small plate of two wafers and an Americano before she arrived."

"It dissolves on your tongue with the texture of impossibly smooth mashed potatoes or the creamiest tiramisu, only it's whipped stockfish-one of the greatest bites I've ever had. Venice's culinary reputation speaks for itself: seasonal moeche (soft-shell crabs), schie con polenta (tiny gray lagoon shrimp on polenta), risotto di gò (risotto made with goby fish), risotto al nero di seppia (risotto with cuttlefish ink)."

A frequent visitor travels from Castelfranco Veneto to Venice multiple times a month to savor chef Daniele Zennaro's wafer of baccalà mantecato at Algiubagiò. The preparation is whipped stockfish that dissolves on the tongue with a texture compared to impossibly smooth mashed potatoes or the creamiest tiramisu. Venice offers regional specialties including seasonal moeche, schie con polenta, risotto di gò, risotto al nero di seppia, and fegato alla Veneziana. Many travelers opt for generic pizza and pasta and miss these local dishes. The use of stockfish in Venice dates to Pietro Querini's 1432 shipwreck and the import of dried cod from the Lofoten Islands; the whipped preparation arose in 18th-century Venice.

Read at Travel + Leisure