Venice, with
its never-ending history, has evolved through remarkable mutations and relations
in a social, economic and territorial reality. Venice, near the villages and
towns which face its sea and which have supplied Venice with the products
of their orchards, lands and lagoons.
And so, the famous risi e bisi or risi con nero di seppia or le sarde in saor,
the ancient way to preserve fish for the long voyages at sea; but also the
brodeto coi gò the delicate laguna fish with brownish gold reflections,
the clawed gransipori
or the caparosoi which were once caught by hand, teasing the lagoon bottom
with a stick or "a palpeto" with hands that scraped along the sand. And among
the meat dishes, the fegato alla Veneziana with onions and raisins, or the
many kinds of pasta with sauces of game, and the chicory which between Chioggia
and Treviso has its botanical as well as its culinary birth-place. These are
a few of the ideas, a few ways to listen to the faraway history the fishermen
and the market gardeners have handed down.
