Appetizers
As appetizers (cicchetti) you are spoilt for choice, we recommend you try them all!
Start with the baked scallops seasoned with breadcrumbs, parsley and a drop of cognac, with fried or grilled prawns, blanched shrimps scented with salmoriglio sauce, the much-celebrated Sarde in Saore (sardines fried and left in a “carpione” marinade using chioggian white onions) or the characteristic “Boboli de vida”, boiled snails seasoned with garlic, oil and parsley.
First courses
Risotto alla pescatora (the ingredients depend on the catch of the day) is a first course not to be missed, the spectacular bigoli pasta in sauce or the delicious fish soup, called broeto.
Second Courses
The main courses are a bouquet of aromas: from grilled or baked fish such as sea bass, turbot, monkfish or sea bream, we move on to cuttlefish cooked in ink or stewed, to the traditional moleche frite (crispy molting crabs) with roasted fish incovercià (grilled fish sautéed in a pan covered with oil, vinegar, white wine and garlic). And don't miss the spectacular chioggian mixed fried fish, rich in scampi, squid, shrimp and whitebait, the fruit of the catch of the day, served with traditional roast polenta.
Each dish can be accompanied by a bussolà, a typical chioggian bread and the spectacular vegetables from chioggian gardens, such as red radicchio, white onion, carrot, potatoes, pumpkin or beetroot.
Discover the typical recipes of Chioggia
