A few of my favorite cicchetti include baccala mantecato (salt cod whipped to a creamy paste in olive oil), castraure (fresh young artichokes), and a pistachio-cheese cream crostini. For the more daring foodie, try fopeti (baby octopus), sarde in saor (sardines marinated in vinegar, pine nuts, onions and raisins), masanelle (tiny green crabs, eaten shells and all).
If you're now ready to try cicchetti on your next trip to Venice, give one of these cicchetteria a try -- you can find their locations on the map below or here:
Cantina Do Mori (San Polo)
Un Mondo Divino (Cannaregio)
Enoteca Mascareta (Castello)
Al Pesador (San Polo)
View Cicchetteria in Venice in a larger map