Chioggia is a historic fishing port in the Veneto region, situated roughly 25 km south of Venice. Often referred to as "Little Venice," it boasts charming canals, lively seafood markets, and traditional bragozzo boats. You can reach it by water bus from Venice or drive for about an hour. It provides a peaceful, authentic alternative to its renowned neighbour. For seafood lovers, the absolute must to visit! The 87th Chioggia Fish Festival will be held from July 10 to 19, 2026. Every evening at 6:30 PM, food stalls along Corso del Popolo in Chioggia will open, offering tastings of traditional maritime dishes. This festival is one of the most eagerly awaited summer events, celebrating the authentic flavors of the sea and lagoon, and honoring the local fishing traditions. Over ten nights, Chioggia’s historic center becomes a culinary corridor where visitors can enjoy local specialties prepared by community stalls. Featured dishes include the renowned *sarde in saor* (sweet-and-sour sardines), fried seafood with polenta, *bibarasse in cassopipa* (clams cooked in a rich tomato and onion sauce), stewed cuttlefish, and grilled fish.
It’s a perfect opportunity to immerse yourself in the city’s vibrant atmosphere, explore traditional Chioggia recipes, and indulge in the sea’s most genuine aromas and flavours. Returning as one of the Venetian summer’s most cherished events, the festival’s 87th edition promises a vibrant celebration of seafood, maritime heritage, and entertainment. Since its inception in 1938, the Fish Festival has become one of Veneto’s most important cultural and culinary events, drawing thousands of visitors annually. This event honors the flavors and traditions of the sea and lagoon, encouraging the rediscovery of fishing heritage. For ten evenings, the historic center’s scenic setting provides the perfect backdrop as visitors sample local specialties, such as *saor*, fried seafood, *bibarasse in cassopipa*, and grilled fish, all prepared by community stalls that bring Chioggia’s rich culinary legacy to life.
Bibarasse in Cassopipa
If you do not have the opportunity to attend the Fish Festival in Chiogga in person, why not improvise and cook this delicious seafood dish at home. Bibarasse in cassopipa is a traditional seafood dish from Veneto, Italy, originating from the fishing town of Chioggia. It features clams (locally called bibarasse or bevarasse) cooked in a slow-simmered onion soffritto. The name comes from the traditional terracotta pot used for cooking, called the "casso," which was left to simmer (pipare) over low heat in local fishermen's kitchens.
How to Make It:
To prepare this dish at home, gather 2 kg of bibarasse (lupin clams), 2 large white onions (preferably Chioggia round onions), 3-4 large garlic cloves, freshly chopped parsley, 1 glass of dry white wine, extra virgin olive oil, and salt and pepper.
Preparation Steps:
1. Purge the Clams: Soak the clams in salted water (preferably seawater) for 4 to 5 hours to remove any sand.
2. Make the Soffritto: Slice the onions thinly and mince the garlic. Sauté them in a pan with generous extra virgin olive oil over medium heat until translucent and soft.
3. Cook the Clams: Add the cleaned clams to the pan, cover with a lid, and cook over high heat until the shells open, about 5-10 minutes.
4. Final Touches and Serving: Pour in the white wine to let the alcohol evaporate, then sprinkle with chopped parsley, season with pepper, and stir well.
Serve the piping-hot clams straight from the pan, alongside plenty of toasted, crusty bread to soak up the flavourful onion broth (tòcio), or pair them with soft white polenta for a delightful meal.
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