Venetian cuisine is made with few ingredients but rich in taste. Although the city of Venice is famous all over the world for its immense beauty, art, architecture and history, few know its refined gastronomic tradition.
Among the most renowned recipes are sardines in saòr, an exquisite appetizer of Venetian cuisine, a dish born from the need of Venetian sailors to preserve fish during long sea crossings. A recipe prepared in a bowl with fried sardines which are served with onions cooked with vinegar and caramelized, pine nuts and raisins.
Creamed cod is a delicate and refined recipe, originally a poor dish that today has also become a gourmet dish. It is prepared with stockfish, dried cod, cooked in water and milk and expertly stirred, served as an appetizer and single dish.
Venetian liver is a very simple and very tasty recipe with great contrasts: on the one hand the intense flavor of the calf liver, on the other the sweetness of the onion of Chioggia. The other ingredients are: sage, butter, extra virgin olive oil and broth.
Bigoli in salsa are a dish of the Venetian gastronomic tradition. They are the equivalent of "pasta with sardines". It is a tasty dish with a simple dressing: very thin sliced onions, sardines, extra virgin olive oil and bigoli: large spaghetti with a porous and rough surface and a good consistency that manages to retain the sauces. A dish with a salty and marine flavor.
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