After discovering some of the most traditional seafood delicacies, it's time to enjoy a selection of typical main courses featuring local freshly caught fish and authentic Venetian flavours that will make your mouth water!
Sarde in Saor
Possibly the most ancient of all Venetian recipes, the dish originated on fishing vessels. This dish consists of fried fresh sardine fillets, marinated in gently cooked white onions, usually with vinegar, raisins and pine nuts.
Frito de Moeche
‘Moeche’ are young crabs that are caught shortly after they have shed their baby shells and have yet to grow their adult ones. They are usually served after being fried in a flour batter and boiling oil. Locals also are also used to eating moche as antipasto (the Italian word for appetizer) or as a seasoning for pasta dishes.
Seppioline alla Veneziana
A typical local standout consisting in cuttlefish cooked with their own black ink and served on a bed of polenta.
Bisato su l'Ara
A historical recipe originated in Murano and then widely spread in all Venetian islands featuring pieces of stone-cooked eel.