Restaurant

Typical Caorle dishes, speciality meat and fish.


Open all year from 15/09 to 15/05 closed on Wednesday afternoon and Thursday.
During the summer kitchen and pizzeria always open.

The Taverna Caorlina in found in front of the fishing port of Caorle in the entrance of the histotical centre.There is a big room in the inside with pizza service and a large space on the outside with many tables from witch the activity of the fisherman can be followed. Please come to our spaciuos and welcoming restaurant to taste the typical specialities of Caorle cuisine.

Many of the recipes we decided to include are well-know in the Veneto, others mmaybe less. Some of the recipes may have undergone changes in other Italian regione, that is why those who are already familiar with our more typical dishes should read them.Furthermone, this collection of recipies could be of interest for people coming from abroad, where eating habitus are quite different from the ones of tha Caorle area. For the benefit of our non-Italian readers we shall give a brief description on how to cook spaghetti - the basic dish of Italian cuisine and the subject of many pages of this book - bifore introducing our dishes. Spaghetti may seem easy to cook but in actual fact it is quite difficult. We have then included some useful hints on how to determine if fish is fresh or not. And you will also find a brief history of maritime cooking, especially of the Caorle laggon. Most of the recipes container in this book are easy to prepare, adn even the more complicated ones should not pose any problems if you carefully follow the instructions. If a dish does not work out the first time, try again. However, do not esitate to call us should you need any further advice. If your holiday is not over yet and you would like to taste some of the dishes found in this book, please come along to the Taverna Caorlina: it would be a pleasure to serve you.

Lorenzo Comisso

Typical dishes of Caorle traditional cooking

Some of our famous specialities.
'Moscardin' di Caorle
'Moscardin' di Caorle

Il 'Moscardin' is a kind of mollusc typical of the sea off Caorle. It is fished the whole year using trailing net, by 'brief pulls', and small tools. This fishing is used in order to give the least stress, greater qualità and sfotness to the product. More about, the taste quality of the 'Moscardin' is mostly appreciated when simply bolide and it is for this local cooking that is considered one of the specialities of the typical cuisine of Caorle.

'Saor'
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Another typical dish, mere habit of our lagoon, is the 'Sarde in Saòr', or simply 'Saòr' that is: fried sardines left to soak in oil, with thin sliced and lightly fried onions, salt adn a drop of vinegar. It is a dish delicate and strong at the same time, the authentic meal of the pool fisherman who, in the past, in order to preserve as long as possibile the un sold sardines, fried them in half cooking and the kept them covered by the same oil used.

Pasta al 'Nero de Sepe'
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The 'Pasta al nero della cucina caorlotta' is a local speciality that uses the black of the cuttlefishes both for its aromatic qualities and the color given to the cooking. Therefore the black container in the knapasack of the cuttlefishes serves not only as a protection for the mollusc to confuse the visual field to raiders, but also to give quality and special taste to the pasta.

'Broeto de pesse' alla Caorlotta
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This old Venetian recipe, although almost in disuse today, finds its was prepared by the fisherman that used only a worthless kind of fish, while the most valuable and expensive ones were sold in the fish market of the town. The 'Broeto', in the past, was prepared by using only that kind of fish called 'GO' and it was cooked in a boat, in a crock container, on charcoal.

Recipes of Caorle's dishes

Some typical recipes of Caorle
'Moscardin' di Caorle

A gourmet's tit-bit, moscardino differs from squid in that it has only one line of suckers per tentacle while the squid has two.

Remove the eyes and the mouth then place the moscardini in a casserole and cook in boiling salted water with a tablespoon of vinegar for 45 minutes. The moscardini are served whole and seasoned with salt, pepper, oil and lemon and some crushed parsley.

'Saor'

Ingredients for 6 servings:
1 kg of sardines, 1 kg of onions, 1/2 litre of white vinegar, oil, salt and flour.

Clean and bone the sardines then rinse thoroughly and dry. Flour and fry in a large pan filled with oil. When done, salt and place them aside on cooking paper. Brown the onions in oil (add two tablespoons of the oil used for frying the sardines). When half cooked, add the vinegar, salt and pepper.
Place the sardines and onions (in alternate layers) in a large bowl; cover with any onion left over then leave to stand for at least one day before serving.
The same procedure may be used to prepare other kinds of medium/small fish.

Pasta al 'Nero de Sepe'

Ingredients for 6 servings:
500 g of spaghetti, 1 kg of cleaned
cuttlefish, salt, pepper, parsley, garlic; a glass of dry white wine, 3 tablespoons of tomato sauce , half a glass of oil.

Fry the garlic and oil and add the cuttlefish (cut in strips). Remember to keep the ink ball found inside the cuttlefish. Add the wine and the ink. Cook on low heat for 20 minutes, then season with pepper and salt.
Five minutes before done, add three tablespoons of tomato sauce. Mix the spaghetti al dente with the sauce and add some chopped parsley.

'Broeto de pesse' alla Caorlotta

Ingredients for 6 servings:
3 kg of whole cuttlefish, a glass of dry white wine, half a glass of vinegar, half a glass of water, half a tube of tomato concentrate, salt, pepper, garlic and a decilitre of oil.

Clean the cuttlefish thoroughly, remove the skin and the ink ball; cut into pieces (not too small). In a cup, mix half glass of vinegar with water and tomato concentrate. Fry the garlic and oil in a pan, add the cuttlefish, the wine, the salt and pepper and simmer for 5 minutes on high heat. Then turn the heat down and cook for 20 minutes; add the vinegar and tomato concentrate and cook on low heat for a further 20 minutes. Serve with white or yellow polenta.