{"id":930,"date":"2020-08-12T18:17:15","date_gmt":"2020-08-12T16:17:15","guid":{"rendered":"https:\/\/www.larivieradelbrenta.it\/?p=930"},"modified":"2025-11-24T15:16:17","modified_gmt":"2025-11-24T14:16:17","slug":"the-cuisine-of-the-riviera-del-brenta","status":"publish","type":"post","link":"https:\/\/www.larivieradelbrenta.it\/en\/the-cuisine-of-the-riviera-del-brenta\/","title":{"rendered":"The cuisine of the Riviera del Brenta"},"content":{"rendered":"
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In the late eighteenth century, after the fall of the Republic of Venice by the hands of Napoleon, the privileges of the Venetian patriciate had come to an end. Balls and banquets in the Villas became less common than they were when the Riviera was at the heart of the Venetian dolce vita<\/em>. In the 1950s<\/strong>, when tourists<\/strong> everywhere started to increase in number<\/strong>, an interest in rediscovering the Riviera began. Remembering the magnificent banquets once hosted in the villas, local restaurateurs revived the handed-down skill of preparing seafood specialties<\/strong> that had been lost in the declining times. Down-to-earth eateries became trattorias<\/em> and restaurants, and since May 1960 the regular sailing service of the historic Burchiello was resumed, bringing worldwide fame and notoriety. In the meantime, the economic categories of tourism, led by a group of enlightened entrepreneurs including Adelino Carraro, Remigio dal Corso and Sergio Tuzzato Nalin, began to invest in major awards, gastronomical fairs, <\/strong>high-ranking testimonials<\/strong> and culinary events<\/strong> that brought Riviera cuisine into the national limelight, re-proposing in taste the 18th-century myth of the \u201cDelights of the Brenta<\/strong>\u201d.<\/p>\n

Adelino Carraro, a big name among local restaurateur and hotelier, strongly believes that the cuisine of the Riviera del Brenta is based on fish and shellfish<\/strong>, due to its historical ties to the Serenissima Republic of Venice and the typical fish of the lagoon and the Adriatic.<\/strong><\/p>\n<\/div> <\/div>\r\n <\/div>\r\n <\/div>\r\n<\/div>\n\n

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\r\n We have always tried to provide quality service with typical, possibly Venetian and regional dishes, using recipes passed down from one generation to the next, in order to preserve the traditional culinary specialties of our area. Skilled restaurant owners make use of local produce to reinvent classic dishes, and create new ones that draw from tradition, as well as local specialities with a twist, to meet the needs of every visitor. <\/div>\r\n \r\n Adelino Carraro, hotelier and restaurant owner <\/span>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n<\/div>\n\n
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Nowadays , the Brenta Riviera offers over 300 dining options<\/strong> that range from traditional eateries<\/strong>, to gourmet restaurants<\/strong>. Meat lovers will appreciate the ample selection of meats, often served boiled, roasted or grilled, and the classical dishes of inland tradition, which coexist with fish in a gastronomic offering suitable for every taste. The richness of this territory,\u201d – says Pierpaolo Dall’Agnola<\/strong>, President of the Confcommercio of the Brenta Riviera – \u201dis well represented by a cuisine based not only on great products and historical recipes, but above all on a culture of hospitality<\/strong> rooted among entrepreneurs that consider the customer its most important asset.\u201d<\/p>\n<\/div> <\/div>\r\n <\/div>\r\n <\/div>\r\n<\/div>\n\n

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\r\n More than a hundred years ago, when our restaurant first opened, the goal was to offer quality and excellence with traditional Venetian dishes on the Riviera. Our dedication to hospitality has been handed down for four generations and still lives on in our daily gestures; from dawn we personally select fish and shellfish at the fish market. For us, there are no reinterpretations of traditional dishes: on our menu, which changes according to the season, you can find a wide selection of raw shellfish and mollusks, mussel and clam soups, grilled scallops and scallops, seafood risottos, Chioggiotta-style fish brodetti, and homemade spaghetti with seasonal primizie. <\/div>\r\n \r\n Francesco Tuzzato, owner of the restaurant Trattoria Da Nalin <\/span>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n<\/div>\n\n
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\r\n “When the traditional seafood cuisine of the Riviera del Brenta meets creativity and innovation at the dining table,\u201d – add Massimiliano and Cristian Minchio of the restaurant-hotel Villa Goetzen in Dolo, an ancient 18th-century Venetian villa located by the Brenta River – \u201d you will be able to enjoy unique dishes with excellent taste and seductive aesthetics. The location also plays an important role in piquing the visitor’s interest about some popular seafood specialities, such as the carpaccio trio, croacker tartar with pink prawn, excellent seafood soup, seafood lasagna, the swordfish carbonara, oven-cooked and grilled fish caught daily and much more.” <\/div>\r\n \r\n Massimiliano and Cristian Minchio, owners of the Hotel Restaurant Villa Goetzen in Dolo <\/span>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n<\/div>\n\n
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\r\n For more than 60 years we have been offering our guests typical Venetian seafood cuisine, faithful to the traditional recipes that have made the gastronomic offerings of the Riviera del Brenta great. The restaurant, which has always been family-run, offers a panorama of traditional Riviera cuisine with grilled, marinated, steamed or raw appetizers, to first courses with delicious sauces such as busara or squid ink, to sumptuous main courses such as fried moeche, baked turbot or Catalan-style lobster, all washed down with great white wines from the Veneto or Friuli Venezia Giulia. <\/div>\r\n \r\n Nicola Fabris, owner of the restaurant Castagnara in Mira <\/span>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n<\/div>\n\n
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Instead, a very special choice of fish is made by longtime family-owned chef Linda Cacco of the Osteria del Baccal\u00e0 in Str\u00e0<\/strong>. Within the restaurants of the Riviera, the Osteria stands out from all the other thanks to its focus on baccal\u00e0, the historical dish of Venetian cuisine<\/strong> made of saltes codfish (stoccafisso<\/em>), a product first imported in 1432 by Venetian sailor Pietro Querini after an exciting trip to the Norway’s Lofoten Islands. Linda offers several innovative pairings of stockfish with seasonal fruits and vegetables – the best way to sample it is the so-called “baccal\u00e0 tower” that ranges from the traditional baccal\u00e0 mantecato, fried baccal\u00e0, baccal\u00e0 alla vicentina oven cooked baccal\u00e0 with potatoes and Taggiasche olives. Key to the success of the restaurant is\u00a0 its dedication and love for Venetian cuisine, reinterpreted in a modern way to provide guests a unique and exceptional dining experience.<\/p>\n<\/div> <\/div>\r\n <\/div>\r\n <\/div>\r\n<\/div>\n\n

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