Venice is a small yet mighty island, detached from mainland Italy, and widely regarded by Italians as an entity of its own. Venetians have their own dialect, their own traditions and their own unique recipes that differ significantly from other regions in Northern Italy.
The main difference between Venetian cuisine and foods from other Italian regions is ingredients. As Venice is an island, with a history of isolation and conflict, the city was often deprived of certain ingredients that mainland Italy had easy access to. For this reason, Venice began their traditions by perusing local ingredients, readily available to humble families. These included fish, seafood, rice, and vegetables.
However, as Venice grew increasingly more wealthy, the city began to incorporate more luxurious ingredients into their recipes. Suddenly, humble and meager meals began to feature exotic ingredients. Venice began to import foods from other regions of the country, as well as other countries entirely, as part of a concerted effort to display their wealth in all available outlets, including through their food. As a result, Venetian cuisine is now regarded as a set of recipes unique to the region, that feature wonderful combinations of flavors and textures.