The paper discusses the cultural hybridazation of the peoples of the Adriatic from the point of view of food identity. Venice was a grand empire during the era of the Serene Republic, a crossroads of knowledge of all kinds. People exerted their cultural influence from places like Veneto, Friuli, Istrana, Dalmatia, Israel, Albania, Greece, Armenia, Germany, and Turkey. The cultural excellence of patrician cuisine has its roots in this cultural mixture, with its expertise of Oriental spices (such as pepper, cinnamon, moscata nuts, cloves) and the unique preparation of dried salted fish. It is this aspect of the Adriatic that the present paper focuses on.