The typical cuisine of Veneto is a simple cuisine, mostly based on rice and polenta. In Veneto there are three territorial bands: the coast, the countryside and the mountain; the first one is based mainly on fish products, the second one on agricultural products and the latter one on pastoral products. Among the most famous regional food we can mention codfish, “sarde in saor”, bigoli (a type of pasta), risotto with radicchio from treviso and of course polenta, an indispensable side dish for almost all foods.
We propose here the recipe of sardines in saor, typical appetizer of the Venetian lagoon based on sardines, so much loved by the Venetians to be also cited by Carlo Goldoni, famous playwright and librettist.
Due to the long tradition of this dish – the first historical evidence date back to 1300 – there are many variations regarding the proportion of ingredients. The recipe we propose below is considered the most traditional.
Doses are calculated for four people.
For the sardines:
For the “saor” (it means the sauce in venice dialect):
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