The tastes of Marano Lagunare
Marano Lagunare, a fishermen's village close to Lignano, is made of one alley and square after another. Here life has always been marked by the lagoon and fishing and the fishermen are the true spirit of these areas.
The lagoon aquaculture
Marano has been a seat of many valley fish breeders that supply all of the tables in the Friuli Venezia Giulia region for many years. Mullet, sea bream, sea bass and eel live in the lagoon ecosystem in optimal conditions. The breeding is low density and the transformation into delicacies to be eaten is immediate.
If you want to eat the freshest fish come to Marano Lagunare!
You can try eating raw fish just caught, like scampi which, simply dressed with a few drops of oil, will amaze you!
Marano Lagunare specialities
Taste "el bisato in spéo", or skewered eel. The best times to taste are during the Easter period when the eels come in from the sea and go upriver and during the autumn when they make the reverse journey. But it is a delicious dish throughout the entire year (except in August)! As eel is a very fatty fish, it requires a long cooking procedure. "El bisato" is cut into small pieces and inserted, together with pieces of bread and bay leaves, on wooden sticks (tamarisk or nut are perfect). This is then threaded on the skewers and the eel slowly looses its fat becoming delicious and digestible.
Taste the brodetto in Lignano and Marano, a dish in which the fish, with the bones removed and sieved, is served with toasted bread. At one time, when there were few resources, this operation also meant "not highly valued fish" could be used, rich in bones but also flavour! But you can also find the sepe (cuttlefish), the canoce (mantis shrimp), and the schile, small lagoon shrimps served with polenta or fried together with fish and various crustaceans in the classic dish called ribaltavapori.
The lagoon aquaculture
Marano has been a seat of many valley fish breeders that supply all of the tables in the Friuli Venezia Giulia region for many years. Mullet, sea bream, sea bass and eel live in the lagoon ecosystem in optimal conditions. The breeding is low density and the transformation into delicacies to be eaten is immediate.
If you want to eat the freshest fish come to Marano Lagunare!
You can try eating raw fish just caught, like scampi which, simply dressed with a few drops of oil, will amaze you!
Marano Lagunare specialities
Taste "el bisato in spéo", or skewered eel. The best times to taste are during the Easter period when the eels come in from the sea and go upriver and during the autumn when they make the reverse journey. But it is a delicious dish throughout the entire year (except in August)! As eel is a very fatty fish, it requires a long cooking procedure. "El bisato" is cut into small pieces and inserted, together with pieces of bread and bay leaves, on wooden sticks (tamarisk or nut are perfect). This is then threaded on the skewers and the eel slowly looses its fat becoming delicious and digestible.
Taste the brodetto in Lignano and Marano, a dish in which the fish, with the bones removed and sieved, is served with toasted bread. At one time, when there were few resources, this operation also meant "not highly valued fish" could be used, rich in bones but also flavour! But you can also find the sepe (cuttlefish), the canoce (mantis shrimp), and the schile, small lagoon shrimps served with polenta or fried together with fish and various crustaceans in the classic dish called ribaltavapori.
