I’m just back from Venice! Every time I bring a group of my cooking class participants (this is my 4th group trip) I come back with new recipes. Venice can make your head spin. So much to see. So many gorgeous views, moments, people, food…I’m ready for a year residency — at least!

But to narrow the field a bit, let’s concentrate today on the wonderful “cicchetti” you find at the “bacari” (wine bars). Little bites that go so well with your “ombra” of wine, or your apperitivo.

Sometimes these places are so small there’s only room outside, where you can mingle with other munchers, or sit on the ledge of a canal and enjoy your Venetian snack.

Here a few of my favorite cicchetti from this trip’s tastings. One fun one that I just love: tuna salad on a slice of baguette dusted with cocoa. Yes! It’s a yummy one.

Buon appetito!

Venetian Cicchetti

Tuna with Cocoa on Crostini
Mix 1 drained can of tuna with a touch of mayo, a drizzle of olive oil, and the juice of 1/2 lemon. Top bread, and dust lightly with unsweetened cocoa.

Salumi & Pickle on Crostini
Spread a thin layer of mustard or mayo on crostini slice. Scrunch up salumi slice (salami, soppresata, coppa), top with a thin slice of pickle, secure with a toothpick.

Mini Polpetti — Small Meatballs in Sauce with Parsley
1/2 pound ground beef
1 egg yolk
1 thin slice white bread, crusts removed, ripped & covered with milk
1/4 cup grated parmesan
1 TB minced parsley
Salt & pepper to taste
Mix all ingredients until smooth (remove bread from milk and add just wet bread to mixture.
Roll into tiny meatballs, Add to a parchment lined baking pan. Drizzle with olive oil. Add a rosemary sprig and a couple of garlic clove. Roast till cooked through. Coat lightly with your favorite sauce or condiment.
Add meatball with toothpick with a large parsley leaf.

Polenta Toast with Taleggio Cheese
Cook or buy ready made polenta. Add cooked polenta to an oiled sheet pan and spread into a 1/4-inch or 1/2-inc layer. Allow to cool. Cut into bite-sized squares. Fry squares in a little olive oil. Top squares with a slice of taleggio. Sprinkle with dried oregano and slivered roasted red pepper (store-bought).

Mortadella Cubes with Briny Pepper
Buy a thick slice of mortadella. Cut into bite-sized squares. Top with a bit-e-sized pice of pepper (like Greek Pepperonicno). Secure with a toothpick.

For crostini for all, select a baguette or thin Italian bread. Slice into 1/4-inch or 1/2-inch slices.
For cicchetti, we don’t need to toast the slices. Top with toppings. Serve.