Melons are very sweet and juicy. Parma ham, or prosciutto as it is called, is quite dry and salty. But when the two meet each other, the combination was fantastic!
The second dish is none other than Venice's trademark food - cuttlefish and its ink. This intense black ink serves as a sauce and ingredient for polenta (corn meal), risotto (rice), and pasta. These dishes are normally indicated by the Italian words "nella seppia" (in cuttlefish), "alla seppia" (in the style of cuttlefish), or "nero di seppia," (black of the cuttlefish). Despite the intensity in color, the ink has a surprisingly mild taste.
Other typical fare which I got from Burano are
Note though that it is widely regarded that the restaurants in Venice serve food of a quality and in quantities much lower than anywhere else in Italy. Diners should however be aware that for every genuinely wonderful restaurant or trattoria, there's another serving rubbish food at inflated prices, especially in the most touristed streets around San Marco.
Thus rule of thumb: if there's a waiter outside pimping for business, it's probably best avoided.
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