L'Aciugheta was born as "Bacaro", the typical Venetian tavern, in the early 1900s, a few steps from Piazza San Marco in Venice.
In the 1950s, Aciugheta became famous for its wine by the glass, the famous "ombre" and for the "cichéti", including sandwiches with anchovies. It reopened thanks to Gianni Bonaccorsi at the end of the 1970s, maintaining the historical tradition unchanged: wine and sandwiches with anchovies, which have now become pizzas.
Venetian "cicchetti" are small snacks to be enjoyed in traditional "bàcari"; at the Aciugheta counter, you can savor both the great classic Venetian "cicchetti" such as Sarde in saor, creamed cod, meatballs and egg with anchovy, and more modern "cicchetti", such as our meat or fish crostini which change with the season and with inspiration. The "cicchetto" symbol of our restaurant remains the Pizzetta with Anchovy, to be accompanied with a glass of wine to be chosen from a vast selection of national and international labels, chosen from small producers who best express the territory in which they operate.
Aciugheta pizza is the result of research aimed at creating a light and digestible pizza. For this reason, we use 100% Italian stone-ground wheat from sustainable agriculture and the doughs require long fermentations, all to guarantee maximum digestibility of the product. The ingredients are selected and for the most part they are ORGANIC. In our menu you can find both seasonal pizzas and classic Italian pizzas. Every day, we also bake our bread, which we produce with the same flours, techniques and passion used for our pizza.
For our cuisine we select high quality ingredients, which we work trying to keep their flavors intact. The Aciugheta kitchen is open all day and offers both typical Venetian dishes and traditional Italian dishes. And finally the desserts, all homemade: cakes, spoon desserts, ice creams and fruit sorbets.
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