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By
Emiko Davies
Abstract
My favourite of all of Venice’s cicchetti is also among the most classic on offer at any bàcaro.
Preparing food in saor, the technique of marinating fried food in vinegar and other ingredients, was a favourite Venetian way of conserving food for long trips (Venetian gastronome and actor Giuseppe Maffioli called it cibo dei marinai, sailor’s food) and it can be likened to Portuguese escabeche and Japanese nanbanzuke. Although sardines are Venice’s most popular ingredient to prepare in saor, you can also find it with scampi, sole, plump prawns (shrimp), freshwater fish such as carp and trout, chicken, or vegetables such as radicchio.
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