Near the former slaughter-house there
were the Venetian rowers who were
on the point of leaving. The name
of this place (it means oarsmen) keeps
the fascination of this world alive
which is also reflected in the strategic
positioning of the osteria, on the
sea that separates Venice from firm
ground, in the typical maritime setting
defined by the dark wood of the tables
and walls. Every day the menu changes
and is adapted to the mixture of clients
who frequent the place: at midday
a fixed menu for the workers, in the
evening (in winter only at the weekend
and from March to October full-time)
typical Venetian dishes. Let's try
to give some explanation even if the
recommended dishes cannot be found
because they are seasonal. Unforgettable
the schie con polenta (fish with polenta)
absolutely white, the folpetti alla
torcellana and large Greek sardines,
that according to an old recipe of
Serenissima (The Republic of Venice)
are fresh anchovies cooked in vinegar
without being fried. An authentic
speciality is the tagliolini neri
con cozze (black pasta with mussels),
fresh tomatoes with basil. In winter
do not miss out on the branzino al
cartoccio: a packet of pasta, bread,
with black olives inside, bay leaves
and spices. Instead, the frittura
(fried fish) is exclusively prepared
with a special olive oil making it
crunchy and delicious. Spaghetti alla
busara (spaghetti with Dublin Bay
prawn), bigoli in salsa (wholewheat
spaghetti in an anchovy sauce), tortelli
di zucca con scampi freschi e fiori
di zucca (pumpkin tortelli with fresh
Dublin Bay prawns and pumpkin flowers)
or again lasagne with asparagus and
Dublin Bay prawns are starters really
worth of!
When in season pasta dishes are served
with a sauce based on castraure (artichokes). |
