The tastes of Grado
Grado, the Golden island, is an area rich in unique flavours, the fruits of a historic marine culture.
Throughout the year tourists and gourmets can come and taste the typical dishes of the antique Grado tradition.
The lagoon aquaculture
In the Grado lagoon and Marano lagoon the fishing valleys have been the typical production structure of the lagoon ecosystem since the first settling by the fishermen. The use of this breeding technique means that the fish grow feeding almost exclusively on crustaceans, molluscs and other organisms that are naturally present in the fishing valleys and thereby become a high quality product.
The Grado specialities
The Boreto alla Graisana or boreto alla gradese, main dish of Grado as well as the main means of sustenance for the families that once lived in the 'casoni' (fishermen's huts), is a traditional dish with unique characteristics: the turbot and a mix of different fish are cooked in water until it is fully absorbed.
The classic Boreto is made of mixed fish, as in the traditional fishermen's recipe that used the fish that remained in the bottom of the nets, but other fish, even molluscs, can be used. The Boreto is often combined with a flavoursome white polenta and a good red wine, preferably a Refosco.
The "sepe sofegae" is another delicious dish which is typical to Grado and is a local version of cuttlefish stew, an unusual but highly regarded dish.
Vegetables typical to the lagoon area of Grado are the Fossalon asparagus, to which an exhibition-competition is dedicated between the months of April and May: not to be missed is the tasting together with precious white Friulian wines.
Clams are collected in large quantities on the Grado beaches making possible the creation of delicious dishes such as the "peverasse al baso", the "sardela" (or sardine) served in various ways, the "can" (Grado definition of the dogfish). It is also highly regarded the fish which comes almost exclusively from the lagoon such as the "passera di mare", the "bisato" (eel), the "poratto" (sole variant) and the "cucco", a delicious type of turbot.
Throughout the year tourists and gourmets can come and taste the typical dishes of the antique Grado tradition.
The lagoon aquaculture
In the Grado lagoon and Marano lagoon the fishing valleys have been the typical production structure of the lagoon ecosystem since the first settling by the fishermen. The use of this breeding technique means that the fish grow feeding almost exclusively on crustaceans, molluscs and other organisms that are naturally present in the fishing valleys and thereby become a high quality product.
The Grado specialities
The Boreto alla Graisana or boreto alla gradese, main dish of Grado as well as the main means of sustenance for the families that once lived in the 'casoni' (fishermen's huts), is a traditional dish with unique characteristics: the turbot and a mix of different fish are cooked in water until it is fully absorbed.
The classic Boreto is made of mixed fish, as in the traditional fishermen's recipe that used the fish that remained in the bottom of the nets, but other fish, even molluscs, can be used. The Boreto is often combined with a flavoursome white polenta and a good red wine, preferably a Refosco.
The "sepe sofegae" is another delicious dish which is typical to Grado and is a local version of cuttlefish stew, an unusual but highly regarded dish.
Vegetables typical to the lagoon area of Grado are the Fossalon asparagus, to which an exhibition-competition is dedicated between the months of April and May: not to be missed is the tasting together with precious white Friulian wines.
Clams are collected in large quantities on the Grado beaches making possible the creation of delicious dishes such as the "peverasse al baso", the "sardela" (or sardine) served in various ways, the "can" (Grado definition of the dogfish). It is also highly regarded the fish which comes almost exclusively from the lagoon such as the "passera di mare", the "bisato" (eel), the "poratto" (sole variant) and the "cucco", a delicious type of turbot.
