The most iconic food in Venice is arguably Cicchetti, which are small, tapas-style plates traditionally served in local wine bars called bacari. These bite-sized snacks often include "Baccalà Mantecato" (a creamy, whipped salt cod spread on bread or polenta) and "Sarde in Saor" (fried sardines marinated with onions, raisins, and pine nuts). Another quintessential Venetian dish is Risotto al Nero di Seppia, a striking jet-black risotto made with cuttlefish and its ink, which offers a deep, briny flavor of the Adriatic Sea. For a more substantial meal, "Fegato alla Veneziana" (calf's liver sautéed with onions and white wine) is a staple of local trattorias. For those with a sweet tooth, Venice is famous for Fritole, small fried doughnuts traditionally eaten during Carnival. No culinary tour of Venice is complete without a Spritz, the world-famous orange aperitif that originated in the city, typically enjoyed alongside a small glass of local wine known as an "ombra." These foods reflect Venice's unique history as a powerful maritime Republic, blending local lagoon ingredients with exotic spices and preservation techniques brought back by merchants from around the globe.