How delicious, these traditional lagoon dishes! Handed down from one generation to the next; from 'Risi e bisi co'a'engua' (minestra of rice, peas and pork tongue) to the 'Bacalà in tocio' (cod fish in red sauce) to the classic eel fritters. And then, the 'moeche' (the very tender male crabs at the sloughing time), the 'masenete' (crabs flashed in boiling water and seasoned with crushed garlic and parsley) razor shells,
A seafare menu enriched with excellent products from the fish farms, those great basins of water enclosed by low embankments where, over the centuries, man has learned to cultivate fish: bass, grey mullet, Venetian mullet....Apart from fish, for those fond of meat there are dishes prepared with wild duck, goose, hatch rabbits raised in semi-freedom on the
