Typical Venetian Cuisine

This section is dedicated to describing some of the typical Venetian recipes that you can enjoy in Jesolo restaurants. And don’t forget to ask for recommendations among the area’s excellent wines for a unique culinary experience!

“Sarde in saor”

Fried sardines, dipped in onions wilted in oil and vinegar, sultanas and pine nuts (traditionally only in winter to increase calories). The resulting onions are used to cover the sardines placed in a bowl. Everything is left to macerate for at least two days. A real delicacy to be enjoyed as a cold dish.

“Poenta e Schie”

Small lagoon prawns, they are grey when raw and turn grey-brown when cooked. They are fried and placed on a bed of soft yellow polenta. Only recently served with a polenta so liquid that it often has to be scooped out with a spoon, in contrast to the traditional Venetian polenta that was cut on the cutting board with a string. An excellent starter or even a delicious main course if served in generous portions.

“Sepe col nero”

Cuttlefish cooked in a pan with oil, garlic, parsley, white wine and the addition of their own ink. The variant with the addition of a little triple tomato paste in a tube and white wine vinegar is also excellent. To be enjoyed as a second course, hot, accompanied by slices of toasted white polenta.

“Risotto coi go”

After boiling the Ghiozzi in boiling water with celery, onion, garlic, and green pepper for about an hour and a half, they are cleaned of their bones and central bone, keeping only the flesh. Proceed with cooking the rice, meanwhile browned in oil and onion, adding, a little at a time until cooked, the filtered fish stock and the pulp of the ghiozzi. A delicate first course that is also suitable for children.