Sarde in saor
Here is a great classic of Venetian cuisine!!
The origin of this recipe si probably Jewish, it’s dates back to 1.300 and is the emblem of the Venetian culinary tradition.
Literally meaning “flavor”, in Venetian cuisine “saor” is a sweet and sour sauce used on fish.
The need to use vinegar on fish to highlight its qualities and preserve it at length is a common practice in various culinary traditions. In particular for Venice it was important to preserve food for long sea journeys.
In this case, the recipe is enriched with onion from the lagoon’s vegetable plots, used for its antibacterial properties, and with raisin used widely in Venetian cuisine thanks to the city’s trade links with the far east.
This delicious dish is cooked for the Redentore Feast, a representative and very important commemoration for all Venetian!
Why not be part of this millenary Tradition?