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The “RISTORAZIONE TIPICA CAORLOTTA” (Traditional Caorle Cooking) group was created by the Confcommercio association to bring together the Ascom restaurants in Caorle that firmly believe in protecting and promoting traditional local cuisine. The group and its quality label serve several aims: promoting traditional cooking, enriching what the resort offers visitors, increasing consumers’ trust and interest, and encouraging restaurateurs to keep local gastronomy to a consistently high standard, in support of the seafood caught in our sea by our fishermen. The “RISTORAZIONE TIPICA CAORLOTTA” quality label stands for restaurants open all year that recommend, promote and serve typical local seafood dishes, respecting tradition and authenticity and guaranteeing the origin of the fish used, such as the Caorle “Moscardin”, the only kind of octopus that lives, grows and is caught in the sea off Caorle and which, auctioned a few hours after being caught, goes straight into the delicious recipes of our restaurants.
TYPICAL DISHES OF CAORLE TRADITION
The “Moscardin” is a mollusc typical of the sea off Caorle. It is caught all year round with trawl nets, in “short hauls” and with small gear. This fishing technique causes the least stress and gives the product more quality and tenderness. The “Moscardin” is best appreciated boiled, which is why it is considered one of the typical specialities of Caorle cooking.
A dish invented in the lagoon, “Sardèe in Saòr”, or simply “Saor”: the sardines are fried, then left to marinate with oil, finely sliced and lightly fried onion, salt and a splash of vinegar. It is a dish both delicate and strong, a true invention of poor fishermen who in the past, to keep unsold sardines for longer, used to half-fry them and store them in the same cooking oil.
“Black pasta Caorle style” is a local speciality that uses cuttlefish ink for its aroma and the colour it gives the dish. The ink in the cuttlefish’s sac not only protects the mollusc by clouding the view of predators, but also gives the pasta a special quality and flavour.
This old Venetian recipe, now almost forgotten, originated in the Caorle area and was made by fishing families with the cheapest part of the catch, while the valuable fish was sold at the town’s fish market. In the past “Broeto” used a single kind of fish, usually goby (“Go’”), and was normally cooked on the boat in an earthenware pot over charcoal.
