My Kind of Food

The tiny island of Burano floats in the Venetian Lagoon and is famous for its multi-coloured fisherman’s houses and lace making.  It’s a very pleasant boat ride out from the main part of Venice.

A few metres from the boat, Osteria “Al Fureghin” serves the typical food of Venice, in the relaxed an informal atmosphere of a canal-side restaurant.  Despite recent media reports about the very high prices charged in many of Venice’s bars and restaurants, especially to tourists, this place is much more reasonably priced. It was staffed by a team of young lads with an obvious interest in the food and drink they were serving.

Sarde in Saor is a typical dish with its origins in the time before refrigeration when the fishermen of the Venice area would preserve fish, in this case sardines, by marinating them in onions and white wine vinegar. sometimes, as in this case, it includes raisins and pine nuts too.  They make a lovely fresh tasting starter or snack with a glass of crisp dry white wine.

To follow, I ate Fegato alla Veneziana, lovely soft calves liver with white onions, butter and olive oil.  Hating, as I do, the polenta with which it was proposed to serve the liver, I opted for chips instead!