Jesolo is not just about the sea and relaxation: it is also a land of authentic flavors, rooted in Venetian tradition and lagoon life. Here are five typical dishes that tell the story of the region and that you shouldn’t miss during your stay at Hotel Residence Mara.
1. Sarde in Saor
Fried sardines marinated with stewed onions, vinegar, pine nuts, and raisins. The sweet and sour contrast creates a perfect balance, ideal as a summer appetizer. This dish originated in the Middle Ages as a preservation method for Venetian fishermen during long sea voyages.
2. Polenta e Schie
Schie are small gray lagoon shrimp, served boiled or fried on soft white polenta. A simple yet flavorful dish, once the daily meal of fishermen, now a beloved specialty in local restaurants.
3. Bigoli in Salsa
Bigoli are thick, rough spaghetti-like pasta, perfect for holding sauce. The “salsa” is made from onions and anchovies, with a bold, savory flavor. Traditionally eaten on fasting days like Good Friday, it remains a symbol of Venetian cuisine.
4. Seppie al Nero con Polenta
Cuttlefish cooked in their own ink with garlic, parsley, and white wine, served with polenta. The use of ink dates back to ancient times when nothing from the catch was wasted—today, it’s a prized ingredient.
5. Baccalà Mantecato
Salt cod boiled and whipped with olive oil into a creamy spread, often served on crostini or polenta. Introduced by Venetian merchants in the 16th century, it’s now a classic of the regional cuisine.
Bonus: Tiramisù
Italy’s most famous dessert was born in Veneto, between Treviso and Venice. Made with ladyfingers, coffee, mascarpone, eggs, and cocoa, its name means “pick me up”—a sweet boost of energy and joy.
Many of these dishes can be enjoyed at one of the restaurants partnered with Hotel Residence Mara. Our guests receive a small discount, and of course, all the venues are pet friendly—because even our four-legged friends deserve the best on holiday.
