Typical fish dishes

Sarde in saor, baccalà mantecato and Venetian fried seafood are among the best known local fish dishes. 
Traditional Venetian cuisine is simple but very tasty, definitely not to be missed during your stay in this splendid city. 

Local products par excellence come from the sea, therefore the traditional dishes that are normally found in the restaurants of Venice are primarily fish based. Here are the best known:
Sarde in saór - this is fried sardines arranged in layers, marinated with (saór) sauce made with onions, pine nuts and raisins. The overall flavour of this dish is sweet and sour, and it is served both as a starter and as a main course, when it is usually accompanied by hot polenta. Tradition dictates that sarde in saór are not eaten immediately, but should rest in a cool place for at least 24 hours before being served.

Venetian fried seafood - a mix of sardines, prawns, calamari and scallops breaded in flour and then fried and seasoned with salt. In the past this was sold as street food and you can still find some places where you can buy fried mixed seafood today on the Lagoon. In early autumn and spring another local delicacy is added; tender moeche, or baby crabs. An opportunity not to be missed!

Baccalà mantecato - this well-known dish is a must in any list of Venetian fish specialties, it consists in baccalà (dried salted cod) cooked and stirred slowly until it becomes a tasty cream. Baccalà mantecato can be served as antipasto, or as a main dish, accompanied by bread or polenta crostini.