THE TYPICAL CUISINE OF CHIOGGIA AND SOTTOMARINA LIDO

Chioggia, capital of marine and lagoon fishing (fish, molluscs and crustaceans) and horticultural center with typical products recognized at European level (radicchio, white onion, pumpkin, potato…) boasts a typical cuisine of all interest.

The Chioggia cuisine is the expression of the traditional culinary art developed in our territory over time, based on simplicity and products born as poor products.

One of the main features of the cuisine of Chioggia is also the preparation of dishes born from the need to keep food preserved in long fishing campaigns at sea, such as Sarde in Saor, (“Saor” in Venetian dialect means “flavor”); when, to preserve fish, this “sweet and sour sauce for fish” was devised. It was then put in a bowl and, between one layer and the other of fish, another was placed of onions cooked in a pan over very low heat with the addition of wine vinegar and sometimes white wine, raisins and pine nuts.

Also the famous “bossolà”, also known as “bread of Chioggia”, in the shape of a fragrant and crunchy ring; is considered the bread of fishermen.

Prepared to ensure a long shelf life and that does not mold with the humid and marine climate. Its shape, in fact, allowed it to be placed on the barbell of the boat to dry it and be ready after its consumption.

The knowledge of the territory, the ability to enhance the local product, the ability to experiment are elements that enrich the dish and that lead, to those who taste it, to a deepening of their experience in our locality.