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Veneto is one of the most rich regions under the gastronomic point of view. The Venetian cuisine is a cuisine of tradition but also with special dishes.

Every day the fishing fleet of Caorle draws the delicious fish of the Northern Adriatic Sea. It is served immediately in the famous local restaurants or sold per retail sale.

Read the recipes we suggest and remember that a good dish of fish must be very fresh as it is the fish of Caorle: in twelve hours from the sea ... to the pot.

In Duna Verde The Reastaurant “ Il Carro” suggests fresh fish of Caorle, meat and typical country dishes, pizzas and excellent desserts.

In Caorle you have two super restaurants: “ Ristorante Fogher” where the chef Fabio and Mr.Stefano suggest typical dishes of fish of tradition and “ Ristorante Pic Nic” of the Family Zeni, where you can taste choice and special recipes .

Venecian Recipes


Venecian Recipes:CuttleFish Stew

Serves 6: 3 kg of whole cuttlefish, one glass of dry white wine, half a glass of vinegar, half a glass of water, half a tube of tomato puree, salt, pepper, garlic and 1 dl of oil.

Method: clean the cuttlefish by washing them, removing the skin, the 'bone', the innards and the ink sac. Cut them up into fairly large pieces. Mix half a glass vinegar with the water and tomato puree. Fry the garlic in oil, add the cuttlefish, wine, salt and pepper and cook for 5 minutes over a high flame. Lower the heat and continue to cook for another 20 minutes. Add the water and tomato mixture and simmer over a low heat for another 20 minutes. Serve with white or yellow polenta.

Venecian Recipes: Spaghetti With Zotoli (Baby Squid)

Serves 6: 500 g of spaghetti, 500 g of zotoli, oil, garlic, chilli, salt, parsley, a glass of dry white wine.
Clean the zotoli and remove the small eyes. Heat the oil and garlic in a pan; add a pinch of chilli and the zotoli. Pour in the wine, season to taste then cook over a high flame for 10-15 minutes.

Mix the sauce with the spaghetti and sprinkle chopped parsley. Zotoli are tiny squid. They are usually caught at the end of Winter or at the beginning of Spring.



Venecian Recipes: Boilded Baby Octopus


Serves 4: 1 kg of baby octopus, oil, pepper, salt, parsley.

Method: remove the beak and eyes and wash the baby octopus well under running water. Prepare a pan of boiling water and, holding the baby octopus by the body, dip the tentacles into the water several times until they curl, then drop the baby octopus into the pan. Boil them for 20 - 40 minutes depending on the size. Remove them from the water, cut in half and add oil, pepper, salt, garlic and parsley or celery. Serve tepid. Suggested wines: Lison-Pramaggiore Chardonnay or Pinot Bianco.

Venecian Recipes: Baby Octopus with Tomatoes

Serves 4: 500 g of cleaned Caorle baby octopus, garlic, chilli, cherry tomatoes, white wine, olive oil.

Method: Fry the finely chopped garlic and chilli in olive oil and add the cleaned, washed baby octopus. Add the cherry tomatoes and simmer with a little wine. Suggested wine: Lison-Pramaggiore Merlot.

Venecian Recipes: Salad with Baby Octopus

Serves 4: 300 g of cleaned baby octopus, wine vinegar, 1 onion, parsley, 1 clove of garlic, 50 g of black olives, 4 heads of red chicory 2 lemons, olive oil, salt and pepper.

Method: Peel the onion and place it in a pan with lots of water and two tablespoons of vinegar. When the water begins to boil, add the salt and the baby octopus, cook for 20 minutes, drain and leave to cool. Peel the garlic and chop it with the parsley. Put the garlic and parsley in a bowl, add the lemon juice, oil, salt and pepper. Clean the chicory, cut it and put into a serving bowl together with the baby octopus, olives and parsley dressing. Suggested wine: Lison-Pramaggiore White wine.

Venecian Recipes: Spaghetti with baby Octopus

Serves 4: 500 g of cleaned baby octopus, 400 g of spaghetti, 5 ripe tomatoes, a spoonful of salt, two spoonfuls of rock salt, one fresh chilli (to taste), 3 spoonfuls of olive oil, parsley, two cloves of garlic,1/3 glass of white wine.

Method: prepare a large pan of water with the rock salt for the pasta. While the water is boiling prepare the dressing. Put the oil, chilli and garlic in a pan and fry for two minutes. Add the cleaned, chopped baby octopus. Cook uncovered for 10 minutes. Add the white wine. Skin the tomatoes, chop and add to the baby octopus, cook over a moderate heat for 15 minutes. Season to taste. Add two chopped sprigs of parsley. Chop the pasta, drain and add the sauce. Serve immediately with a spring of chopped parsley. Suggested wines: Merlot , Lison-Pramaggiore Cabernet Sauvignon.

Venecian Recipes: Grilled Variegated Scallops

Ingredients: oil, salt, pepper Method: Open the scallop with a knife and leave the mollusc attached to a valve. Wash with water and remove the liver. Oil it lightly, add a little salt and pepper and cook directly on the grill or hotplate. Suggested wine: Lison Pramaggiore Pinot Grigio. RAW WHITE SCALLOPS Ingredients: scallops, oil, salt, pepper, lemon juice.

Method: Open the scallops with a knife and leave the mollusc attached to one of the valves. Wash and remove the liver. Dress directly on the plate with oil, salt, pepper and a sprinkling of lemon juice. Suggested wines: Lison Pramaggiore Pinot Grigio or sparkling wine.



Venecian Recipes: Fried Scallops


Ingredients: 1 kg scallops, oil, salt, pepper.

Method: Open the scallops with a knife and remove the mollusc (some can be left attached to the valve). Wash and remove the liver, drain, flour and fry in plenty of oil. Drain on kitchen paper and season with salt and pepper. Serve hot Suggested wines: Lison Pramaggiore White or sparkling wine.

Venecian Recipes: Spaghetti with Scallops

Serves 4: About 15 scallops per person, 300 g of spaghetti, garlic, white wine, salt, pepper or chilli to taste, oil, chopped parsley.

Method: Open the scallops and wash them well, removing the valves and the liver. Gently fry a garlic clove (and chilli, if desired) in the oil until golden and then remove it. Add the scallops, sprinkle with white wine, leave to evaporate for a few minutes, season with salt and pepper and toss in the spaghetti, adding a spoonful of the cooking water from the pasta if necessary. Sprinkle with chopped parsley, add a spoonful of extra virgin olive oil and serve hot. Suggested wines: Lison Pramaggiore Chardonnay


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