RISTORAZIONE TIPICA CAORLOTTA

CAORLE located between Venice and Trieste, completed in 'the beautiful tourist resort of Porto S. Margherita and Duna Verde, is a popular tourist center dell 'Alto Adriatico. Here sea and beach meet with the history, culture, fisheries and the charm of the lagoon. Visiting Caorle is a pleasure not to be missed: the golden beach, the fishing port with its colors and the fish market with its ancient traditions, such as' auction of the fish "in recia" (all 'ear), the calli and squares reminiscent Venice, the magical charm of the lagoon, loved by E. Hemingway and especially the delicious local dishes of traditional cuisine as "the hazel dormouse," "The Broeto to Caorlotta", the "Saor" and "Pasta al nero di sepa. All dishes that the group of "typical Caorlotta Catering" presents and offers to those who visit this fascinating city.

The group of "TYPICAL FOOD CAORLOTTA" stems from the desire of the 'Association to put together Confcommercio Restaurants of' Ascom Caorle who believe strongly in the need to safeguard and promote the local cuisine. The creation of this group and its mark of quality, serves to achieve several objectives including: the enhancement of the local cuisine, the enrichment of 'tourist offer, the' increase in confidence and the 'interests of consumers, the stimulus between operators to set up a high quality standard of the local gastronomy, in support of fish, taken in our seas, our fishermen. The mark of quality, the group "TYPICAL FOOD CAORLOTTA" represents restaurants, activities open to all 'year to show, promote and offer the typical dishes of local seafood in respect of tradition, authenticity and guaranteed origin of the fish used as the "Moscardino" Caorle unique quality of octopus that lives, grows and is caught in the sea in front of Caorle and that made all 'auction after a few hours after capture, are served directly into delicious recipes Our Restaurants.

TYPICAL DISHES OF TRADITION CAORLOTTA

The "Moscardino" is a typical quality of shellfish of the sea in front of Caorle. Fishing is all 'years with the trawl, a "short pull", and using a small gear. The fishing technique is used to give minimum stress, increased quality and softness to the product. E 'boiled in the cooking that is appreciated more "Moscardino" which is why it is considered one of the specialties of the cuisine of Caorle.

Plate invention lagoon, are the "Sardèe in saor", or more simply "Saor". The sardines are fried, made with macerated oil, onion, sliced fine and just lightly, salt and vinegar watered. It is a delicate dish, and at the same time, a real invention of the poor fishermen in the past to maintain a long sardines are not sold, used to fry half cooked and keep them immersed in the cooking oil.

The "Pasta with black kitchen caorlotta" is a local specialty that uses the black of cuttlefish for its aromatic qualities and the color of the dishes. The black bag contained in the cuttlefish is therefore not only as protection for the shellfish to confuse the visual field to predators, but to quality and flavor to pasta.

This old Venetian recipe, almost unusable, draws its origins in the area of Caorle, was prepared by the families of the fishermen caught less expensive, while the value was sold to the fish market in town. The "Broeto" provided in the past only one quality of fish and usually the 'Go' and was usually cooked in a boat, in an earthenware vessel over charcoal.

Maggiori Informazioni