Essenze di Venezia

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Cucina bizantina: From the 6th century AD, large quantities of spices arrived in the Lagoon on board the merchant cogs. In Venice, these spices were used to flavor the existing dishes of the Roman and Byzantine cuisine. Venice was on its way to become the leading city in Europe in terms of arte culiniaria - culinary art. 

La Cucina di Marco Polo:
Spices were delivered from the Levant and Central Asia, and recipes were similar to those of Asia. Food tasted like a mix of Levantine - Chinese cuisine, inspired by the travels of Marco Polo. 

Cucina Mille e una notte: The flair of the Levant: In the 15th century, Venetian merchants introduced flavors from the southern spice roads, from Persia, the Arabian Peninsula, Egypt and even Zanzibar. These flavors partly replaced the east Asian dishes, and spice masters created the unique Venetian style.

La Grande Cucina Venexiana: By the 16th century, Venice had set up a wide network of suppliers delivering ingredients from Southern Europe, Asia, and Africa. Venetians created a unique fusion cuisine, made of Lagoon flavors and exotic ingredients. This culinary style was prevalent in Venice until 1797.