The cuisine of the Riviera del Brenta

After the fall of the Republic of Venice at the hands of Napoleon towards the end of the 18th century, all the balls and banquets were not as common as they used to be when the Riviera was at the heart of the Venetian dolce vita. In the 50s, when tourists everywhere started to increase in numbers, the Riviera once again began attracting visitors. Local restaurateurs revived traditions that had long disappeared during the decline of Venice – in particular they served seafood specialties cooked in the traditional way. Down-to-earth eateries became trattorias and restaurants and since May 1960 the historical boat Burchiello has been operating a regular service down the Brenta river and became popular worldwide. At the same time, a group of businessmen spearheaded a movement that saw an increase in investments towards awards, gastronomical fairs, high-ranking testimonials and culinary events where mouth-watering local delicacies from the 18th century were served and thanks to which the Riviera rose to prominence. Some of the businessmen who made it possible were Adelino Carraro, Remigio dal Corso and Sergio Tuzzato Nalin.

Adelino Carraro, a big name among local restaurateurs and hoteliers, believes strongly that the cuisine of the Riviera should be based on shellfish and seafood due to its historical ties with the Serenissima Republic of Venice and the delicious seafood of the lagoon and the Adriatic sea. “We’ve always provided quality service thanks to local fare from the Venetian and regional tradition – claims Adelino Carraro – the key to authenticity and to preserving local food heritage is to use recipes passed down from one generation to the next. Skilled restaurant owners make use of local produce to reinvent the classics, and create dishes that draw from the tradition as well as local specialties with a twist, to meet the needs of every visitor”.

Nowadays, Riviera del Brenta offers over 300 dining options that range from traditional eateries, to restaurants. Meat lovers will appreciate the ample selection of meats, often served boiled, roasted or grilled. A great offer of food suitable for every taste. “The richness of this territory – says the Town Center Manager Pierpaolo Dall’Agnola – is well represented by a cuisine based not only on great products and historical recipes, but above all on a culture of hospitality rooted among entrepreneurs that consider the customer its most important asset.” “Over one hundred years ago, when our restaurant first opened, we aimed to provide excellent service and quality food from the Venetian tradition,” says Francesco Tuzzato, owner of the restaurant Trattoria Da Nalin in Mira. “Our commitment to providing exceptional hospitality has been passed down through four generations and is now part of our routine.” Tuzzato continues: “In the morning we personally pick the best seafood and shellfish at the fish market. We do not reinvent traditional dishes: our seasonal menu offers an ample selection of raw shellfish, mussel soup and clams, grilled scallops and queen scallops, seafood risottos, seafood soup from the Chioggian tradition or spaghetti with seasonal produce.”

“When the traditional seafood cuisine of the Brenta Riviera meets innovation and creativity at the dinner table, rest assured you will be able to sample unique dishes with a distinct flavor and attractive designs – adds Massimiliano and Cristian Minchio owners of the restaurant-hotel Villa Goetzen in Dolo, a historical villa from the 18th century located by the Brenta river. The location plays an important role in piquing the visitor’s interest and will complement the culinary experience that includes seafood specialties such as the carpaccio trio, ombrina tartare with pink prawn, excellent seafood soup, seafood lasagna, swordfish carbonara, oven-cooked and grilled daily catch fish and much more.“ “For over 60 years – claims Nicola Fabris owner of Restaurant Castagnara in Mira  – we provide to our guests the best seafood cuisine from the Venetian tradition. We use recipes that are part of the local food heritage of the Brenta Riviera. Our family-run business offers a wide selection of dishes from the gastronomic tradition of the Brenta Riviera, ranging from grilled, marinated, steamed or raw starters to first courses of pasta made with tongue-tickling sauce such as the busara or squid ink sauce, or second courses of fried local crabs, oven-cooked brill or catalan lobster. You can match your meal with great white wines from the Veneto region or Friuli Venezia Giulia.”

Linda Cacco, chef of Osteria del Baccalà and granddaughter of restaurateurs, opts for a more particular choice of seafood. The Osteria stands out from all the other restaurants of the Riviera thanks to its focus on baccalà, the historical dish from the Venetian tradition made of salted codfish, a product that was first imported in 1432 by Venetian sailor Pietro Querini after an exciting trip to the Lofoten Island in Norway. Linda puts a unique twist on baccalà and pairs it with seasonal fruit and vegetables – the best way to sample it is the baccalà “tower” that ranges from traditional baccalà mantecato, fried baccalà, baccalà alla vicentina, or oven cooked baccalà with potatoes and taggiasche olives. Key to the success of the restaurant is its dedication and love for Venetian cuisine that doesn’t fail to show on the dinner table – food classics are ingeniously reinvented in a modern key to provide a unique and exceptional dining experience.