{"id":3168,"date":"2017-09-29T08:37:27","date_gmt":"2017-09-29T08:37:27","guid":{"rendered":"https:\/\/pixwell.biz\/3-piatti-veneziani\/"},"modified":"2019-06-05T09:57:44","modified_gmt":"2019-06-05T09:57:44","slug":"3-venetian-dishes","status":"publish","type":"post","link":"https:\/\/venice-box.com\/en\/3-venetian-dishes\/","title":{"rendered":"3 venetian dishes you just can\u2019t help not from trying"},"content":{"rendered":"

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I\u2019ll only say 3 words:\u00a0sarde,<\/i>\u00a0go<\/i>, and\u00a0schie<\/i><\/strong>\u00a0and you\u2019ll, unless you were born in Venice, surely need help to understand what I\u2019m talking about.<\/p>\n

Savory,delicious, tasty, these dishes\u00a0have filled the tables of Venetians for centuries<\/strong>, inviting their palates with strong but unique aromas.<\/p>\n

If you are planning a trip to Venice,\u00a0add to your to-do-list the moral obligation to try these Venetian dishes<\/strong>\u2026you won\u2019t be disappointed.<\/p>\n

Venetian dishes:\u00a0Sarde in saor<\/i><\/h3>\n


<\/b>With a delicate, sweet and sour flavour,\u00a0the sardines\u00a0<\/strong>in saor<\/i><\/strong>\u00a0have passed to Venice\u2019s history as\u00a0\u201cfood of sailors and mainland stockpiles\u201d<\/strong>: in fact their origin is linked to the method sailors used for their preservation during long ship voyages.\u00a0Vinegar, onions, raisins and pine nuts<\/strong>\u00a0were according to these sea wolves perfect remedies for the long-term preservation of fish.<\/p>\n

The addition of the onions was not a random one:\u00a0it prevented the bacterial proliferation<\/strong>\u00a0responsible for food deterioration. In short, the dish is the result of a casual yet brilliant creation. Today, they are\u00a0the official dish of theRedeemer\u2019s Day<\/a><\/strong>.<\/p>\n

Venetian dishes:\u00a0risotto de go<\/i><\/h3>\n

One of the oldest and most typical Venetian dishes of the fishermen communities of Burano,\u00a0the\u00a0<\/strong>risotto de go<\/i><\/strong>owes its name to a common\u00a0goby<\/strong>, a low-value lagoon fish, unobtrusive, but gluttonous grab to bite\u00a0\"?\"<\/p>\n

From this thorny, difficult- to-clean fish, an excellent risotto is obtained which is among\u00a0the most authentic and ancient Venetian dishes<\/strong>. The best time to enjoy the\u00a0go\u00a0<\/i>is late autumn-winter<\/strong>, when, with low tides, the fishermen go to the \u201cbarene\u201d to \u201cbusi de go\u201d (the burrows that these fish dig in the mud) catching tens of pounds in a short time.<\/p>\n

I\u2019m talking about catching and not fishing because, by the way, the brave fishermen \u2013 I dare say \u2013 using a somewhat rudimentary fishing technique,\u00a0grab the fish by squeezing their arms into the holes<\/strong>\u00a0that these fish dig in the barena mud.<\/p>\n

But let\u2019s go to the third and final dish \u2026 make yourself comfortable,\u00a0the dish is about to arrive on the table!<\/strong><\/p>\n

Venetian dishes:\u00a0schie con polenta<\/i><\/h3>\n

Small size, great taste.\u00a0Schie are grey baby crustaceans<\/strong>\u00a0who appear slightly different from the classic shrimp.\u00a0Rich-flavored pulp<\/strong>, these delicacies are enjoyed exclusively in the lagoon area between Venice and Trieste, where they are caught in large quantities. With hot\u00a0polenta<\/i>, incredible encounters come to life.<\/p>\n

Have you ever tried some of these 3 traditional Venetian dishes? Let me know by leaving a comment.<\/strong><\/p>\n

Would you like to experience other typical Venetian dishes?\u00a0Read our blog!<\/strong><\/a><\/p>\n

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If you are planning a trip to Venice, add to your to-do-list the moral obligation to try these Venetian dishes…you won\u2019t be disappointed.<\/p>\n","protected":false},"author":6,"featured_media":3724,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"

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[av_heading tag='h2' padding='10' heading='3 piatti veneziani che non puoi fare a meno di provare' color='' style='blockquote modern-quote' custom_font='' size='' subheading_active='' subheading_size='15' custom_class='' admin_preview_bg='' av-desktop-hide='' av-medium-hide='' av-small-hide='' av-mini-hide='' av-medium-font-size-title='' av-small-font-size-title='' av-mini-font-size-title='' av-medium-font-size='' av-small-font-size='' av-mini-font-size='' margin=''][\/av_heading]<\/p>

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Ti dico solo 3 parole: sarde, go, e schie<\/strong> e a questo punto farai fatica a capire di cosa parlo se non sei nato e cresciuto a Venezia.<\/span><\/p>

Saporiti, sfiziosi, gustosi questi piatti riempiono le tavole dei Veneziani da secoli<\/strong>, solleticandone il palato con aromi forti ma unici.<\/span><\/p>

Se hai in programma un viaggio a Venezia, metti nella to-do-list anche l\u2019obbligo morale di assaggiare queste prelibatezze<\/strong>...non resterai deluso!<\/span><\/p>

Piatti veneziani: Sarde in saor<\/h3>

Dal sapore deciso e agrodolce, le sarde in saor<\/strong> sono passate alla storia di Venezia come <\/span>\u201ccibo di marinai e scorta di terraferma\u201d<\/strong>: infatti la loro origine \u00e8 legata al metodo con cui venivano conservate dai marinai sulle navi durante i lunghi viaggi. Aceto, cipolle, uvette e pinoli<\/strong> erano secondo questi lupi di mare i rimedi per conservare il pesce per lungo tempo.<\/span><\/p>

L\u2019aggiunta della cipolla non era casuale:<\/strong> impediva secondo loro la proliferazione batterica responsabile del deterioramento del cibo. Insomma, un piatto frutto di una creazione casuale, ma pur sempre geniale. Oggi sono la pietanza ufficiale della festa del Redentore.<\/u><\/a><\/strong><\/span><\/p>

Piatti veneziani: Risotto de go<\/h3>

Uno dei piatti veneziani pi\u00f9 antichi e tipici delle comunit\u00e0 di pescatori di Burano, il risotto di go<\/strong> deve il suo nome al ghiozzo comune, un pesce di laguna<\/strong> di scarso valore, bruttino da vedere, ma golossimo da mettere sotto i denti :)<\/span><\/p>

Da questo pesce spinoso e difficile da pulire, si ricava un ottimo risotto che \u00e8 tra i piatti Veneziani pi\u00f9 veraci e anticamente conosciuti.<\/strong> Il periodo migliore per gustare il go \u00e8 il tardo autunno-inverno<\/strong>, quando, con le basse maree, i pescatori vanno nelle \"barene\" a \"busi de go\" (le tane che questi pesci scavano nel fango) riuscendo a catturarne decine di chili in poco tempo. <\/span><\/p>

Parlo di catturare e non pescare perch\u00e8, per l\u2019appunto, i coraggiosi pescatori - oserei dire - utilizzando una tecnica di pesca un po\u2019 rudimentale, afferrano i pesci infilando le braccia nei fori<\/strong> che i ghiozzi scavano nel fango della barena. <\/span><\/p>

Ma andiamo al terzo e ultimo piatto...siediti comodo che arriva in tavola!<\/strong><\/span><\/p>

Piatti veneziani: schie con polenta<\/h3>

Piccole dimensioni, grande sapore. Le schie<\/strong> sono dei baby crostacei di colore grigio e appaiono leggermente diverse dai classici gamberetti<\/strong>. Dalla polpa ricca di sapore, queste prelibatezze si gustano esclusivamente nella zona lagunare tra Venezia e Trieste,<\/strong> dove vengono pescate in grandi quantit\u00e0. Con la polenta calda nascono incredibili incontri.<\/span><\/p>

E tu hai mai provato uno di questi 3 piatti veneziani della tradizione? Fammelo sapere nei commenti!<\/strong>
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