A Venetian tradition: small bites with an Aperol spritz. (Photo: Getty Images)
By Andrea Barutta
In the heart of Venice, the concept of cicchetti has long been a cherished tradition, offering a unique way to savor the city’s rich culinary heritage. Cicchetti, the Venetian version of tapas, are small plates of food typically enjoyed with a glass of wine or a spritz in the convivial atmosphere of a local bacaro (wine bar).
A cicchetti night promises an exploration of flavors, textures and aromas that exemplify the essence of Venetian cuisine.
Cicchetti (chee-KETT-y) trace their origins to the bustling markets and taverns of Venice, where merchants, sailors and locals sought quick, flavorful bites to sustain them through their day. The name itself is derived from the Venetian dialect word “cicheto,” meaning “small bite.” These small plates allowed patrons to sample a variety of dishes without committing to a full meal, fostering a spirit of sharing and camaraderie.
A true cicchetti night is best experienced in a traditional bacaro, where the ambiance is as important as the food. These cozy, often rustic establishments are scattered throughout Venice, each offering its own unique array of cicchetti. The interiors are typically adorned with wooden beams, dim lighting and shelves lined with wine bottles, creating an inviting atmosphere that encourages lingering and conversation. Patrons usually stand at the bar or gather around small tables, chatting and laughing as they sample different bites. The air is filled with the sounds of clinking glasses, animated conversations and the occasional burst of laughter in a place that feels both intimate and communal.
No cicchetti night is complete without a selection of Venetian wines and spirits. Prosecco, the sparkling wine from the Veneto region, is a popular choice, offering a light and refreshing complement to the rich flavors of the cicchetti. For those seeking a more robust option, a glass of red wine or an Aperol spritz — the iconic cocktail from the neighboring town of Padova (Padua) made with Aperol, prosecco and soda water — is the perfect pairing.
One of the most delightful aspects of cicchetti is the element of discovery. Each visit to a bacaro offers a chance to try new dishes and combinations, as menus often change with the season and the creativity of the chef. In spring you might find asparagus and artichoke cicchetti; in autumn you might find mushrooms and squash. Chefs often experiment with new recipes and flavor combinations, adding touches of innovation to traditional fare, from modern twists on classic dishes to entirely new offerings inspired by global cuisines.
But above all, the true essence of cicchetti lies in the shared experience. Guests are encouraged to try a bit of everything, share their thoughts and to enjoy the convivial atmosphere.
Cicchetti are more than just a meal. They offer a journey through the rich culinary traditions of Venice. Whether in a bustling bacaro or in the comfort of your own home, the spirit of cicchetti lies in the joy of sharing, discovering and savoring each delightful bite.
Andrea Barutta grew up near Padova, Italy, now lives in Des Moines and serves on the Heritage Advisory Council of the Italian-American Cultural Center of Iowa, which originally published this essay in its March newsletter.
Mark your calendar
April 9: Cicchetti Night. 5-8 p.m. at Noah’s Ark Ristorante. Tickets are $60.
Nov. 6: Gala Dinner and Cultural Center Reveal. Details about the event at Krause Gateway Center will be posted soon by the Italian-American Cultural Center of Iowa.
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