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Kulinarische Traditionen und Küche von Chioggia-Sottomarina
Chioggia, the fishing and vegetable production capital of the Central Europe, has a culinary tradition and cuisine. We list some of the most important dishes with their characteristic names.
View the dishes offered by some restaurants in town >>
STARTERS
• Boboli de vida: snails with olive oil and parsley
• Granseole: Boiled crab, seasoned with olive oil, lemon and spices.
• Sardele salae: raw sardines or anchovies preserved in layers of salt and served with olive oil.
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Bibarasse in cassopipa
clams cooked with onions |
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Baked scallops
cooked with garlic and parsley in the shell with the addition of brandy. |
FIRST COURSES
• Broeto: slices of different kind of cooked fish or shellfish in a sauce of oil, onion and vinegar. Served with croutons.
• Bigoli in salsa: spaghetti with a sauce of garlic, olive oil, onion, parsley and anchovy fillets.
• Risoto de sepe: rice with fried or boiled cuttlefish, with the addition of oil and parsley.
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Spagheti co le bibarasse
Spaghetti served with clams |
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Risoto a la pescatora
rice with pieces of fish cooked in their sauce |
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Risoto a la ciosota
rice cooked in a sauce of various specialties of fried and boiled fish with garlic, Parmesan and white wine. |
MAIN COURSES
• Bisato in tecia: eel in tomato sauce and white wine
• Sepe nere: cuttlefish, boiled in a mixture of onion and garlic, with the addition of white wine, tomatoes and spices.
• Sardele in saore: fried sardines or anchovies preserved in a sauce of onions and vinegar
• Moleche frite: crabs fried in abundant oil
• Risi e vuovi: cuttlefish eggs boiled and seasoned with olive oil, vinegar and spices.
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Sepe in umido
cuttlefish in tomato sauce and spices. |
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Pesse rosto incovercià
many specialty of fish roasted over coals and heated in a covered pan with olive oil, vinegar, wine and garlic. |
SIDE DISHES |
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Radicchio rosso
Can be served with oil and salt; barbecued, or fried
More information about radicchio of Chioggia |
DESSERTS
• Papini: thin and hard donuts typical of the Easter
• Sugoli: cream made of black grapes and flour
• Smegiassa: cake made with a mixture of black honey, flour, pumpkin, raisins, pine nuts and sugar
TYPICAL BREAD OF CHIOGGIA |
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Bossolà
Typical speciality recognized as "bread of Chioggia", shaped as a ring, fragrant and crisp, easy to maintain. |
Texts from
CHIOGGIA historical and artistic itineraries
of Gianni Scarpa and Sergio Ravagnan |