Spices of Venice
A lagoon republic that grew wealthy bringing spices from the Levant to Europe, and which still has a spice trade around the Rialto.
Traded and grown here
Best time: April to June, and September to October.
Venice was the main European entry for Eastern spices for much of the Middle Ages, buying from traders in Alexandria and Constantinople. The Rialto area was its commercial centre, and Spice Street, Ruga degli Spezieri, is named for the trade.
Spices and trade
Pepper, cinnamon, cloves, nutmeg, ginger and saffron passed through Venice, and spices were used in medieval cooking and as currency. Venetian cooking still uses spice in dishes such as sarde in saor and fritelle.
The place and its people
The Venetian state set weights and standards for spice trading. After the Portuguese opened the sea route, the city lost its dominance, though trade continued.
Visiting
The Rialto market sells fresh produce in the morning. Shops near the bridge sell spices and dried goods.
A trail idea for Venice
- Rialto market See produce and spice shops.
- Ruga degli Spezieri Find the old spice street.
- A cicchetti bar Taste small plates.
- The Doge's Palace See the heart of the republic.
Written by the EveryMasala desk with AI assistance. Background: "Venice" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.
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