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Kitchen: garden and sea on the plate
Kitchen: garden and sea on the plate

Kitchen: garden and sea on the plate

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A centuries-old tradition

Taverns, agritourisms, inns, kiosks and restaurants on the beach or overlooking the lagoon or immersed in the lagoon. Each fork has its own, there is a choice or a chance to try them all because each one has pleasant surprises in store.

However, one constant is common to all: the passion inherited from a centuries-old tradition handed down from father to son and from mother to daughter. A kind of special vision that already captures in the fruit what will be the ready-made food.

nd this land is generous with fruits: vegetables from the field with the special flavour that only contact with brackish water can give, and fish from the sea and the lagoon, from the most prized to the most humble, which become of equal dignity on the plate thanks to the skilful hands of those who every day revive tradition. 

Each product has its own story

 

You just have to let yourself go and follow the innkeeper's advice. It will not disappoint. And if you want to know more, just ask.

You will learn that a mullet is not just a mullet but that it has at least five different names, that with a fish as small as its name, Go, you can make a mouth-watering risotto. That at low tide on the beach you can collect consonas, garagoi, pevarasse and caparossoi and you will want to get up early in the summer to go and see how it is done.

You'll be amazed at the ingenuity used to build tools that help with the harvest and you'll smile at the thought of how easy it actually is to get involved.

You name it!

 

We leave you below to learn the names by which they call the fish here. They are not all and they are in dialect, not by chance. If it is true that every dish tastes different in the place where it originated, then it is only fair to call these fish by the name they have here, because nowhere else will they taste the same.

Latterini (anguee, aquadelle), go (goby), bream, mullet (volpina, otregan, bosega, caustelo, verzelata), moeche and masanete, canestrei, canoce, lagoon prawns, schie (grey shrimp), sardoni, passarin, sepe, bisati, zotoi (cuttlefish), marsioni (barboni), concoi, cansonei, cape longhe, garagoi, caparossoi, pesce ragno (tracina), cagnoletto (palombo).. And as long as the list seems long, we've certainly forgotten a few!

For a list of our restaurateurs ask at the IAT office

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