What

In a Bacaro:sprizzsmall

Ombra: grass of red or white wine. Price: generally between 0,80€ and 2€.

Spriz: local aperitif prepared with prosecco wine, a dash of some bitter liqueur such as Aperol or Campari. The glass is then topped off with sparkling mineral water and it is served with a slice of orange, lemon or sometimes an olive, depending on the liqueur. Price: between 1,50€ and 3,50€.

Baccalà alla vicentina: made from stoccafisso (stockfish) slowly cooked in milk and extra virgin olive oil and baccala' alla vicentinaserved with soft polenta. It takes a very long preparation but the result is delicious.

Baccalà mantecato: like the other is made from stockfish but it requires a different preparation and taste and consistency are very different. It is like a lovely, white, soft cream.

Moeche: deep fried little soft shell crab, found in the markets and on restaurant menus only for a few weeks every spring and early fall, when the crabs are molting their shell. Price: 5€-8€ each.

Sarde in Saor:  The dish was used to be prepared by fishermen on their boat and it solved the problem of preserving fish for many days. Originally the recipe was prepared with sardines, flour, onion and vinegar, then during the Renaissance people started to add raisins and pine nuts, and they are still prepared used these ingredients.

Seppie col nero: cuttlefishes cooked in their black ink sauce. You can also try the spaghetti al nero di seppia (spaghetti with black ink sauce) or the lasagne.

Fiori di zucca impanati: deep fried breaded courgette flowers, just if fresh-cooked, or they become mushy.

Fondi di carciofo in tecia: pan fried artichoke heart with olive oil, garlic and parsley.

polpette_smallPolpette-meatballs: made with meat, tuna, eggplant, zucchini, potatoes or baccalà. Price: between 0,80€ and 2€.

Mozzarella in carrozza: deep fried mozzarella sandwich with ham mozzarella_smallor anchovies. This recipe cames from Southern Italy, but very common in bacari.

Fegato alla veneziana: Veneitian style liver. This recipe is probably one of Venice’s most well known and typical dish. It is finely sliced liver with sweet onions, garlic, spices, olive oil, and vinegar, but each family has an own version.

Bovoeti: small snails marinated with olive oil, garlic and parsley. To extract the small piece of meat hidden inside you have to use a toothpick.

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