Sarde in Saor

Tradition, the sea, and Venetian ingenuity

Among the most iconic dishes of Venetian cuisine, sarde in saor hold a special place: a simple yet brilliant appetizer born out of necessity and transformed into culinary heritage. Its origins date back to the days of the Republic of Venice, when sailors had to face long sea journeys without any way to refrigerate food. They needed a solution to preserve fish, and this timeless recipe was the answer.

The method is as clever as it is flavorful: fried sardines, layered and immersed in a sweet and sour marinade of stewed onions, vinegar, raisins, and pine nuts. The result is a dish rich in contrast and balance—sweet raisins, tangy vinegar, tender onions, and crispy fish—all coming together in perfect harmony.

Beyond preservation, the dish served another vital purpose: onions, abundant in the region, were a natural source of vitamin C and helped prevent scurvy, a major threat to sailors on long voyages. In this way, sarde in saor are a perfect example of how survival needs gave rise to tradition and taste.

But the connection between fish and local culture in Veneto is not limited to the sea. Along the shores of Lake Garda, in the charming village of Cassone, just 4 km south of Malcesine, the same spirit endures. Here you'll find the small yet captivating Lake Museum (Museo del Lago), a tribute to the region’s inland fishermen.

Inside, among old fishing tools, traditional boats, and black-and-white photographs, you can trace the story of those who lived in close contact with the water, learned to read the lake, preserve the catch, and pass down their knowledge through generations. Outside, open-air basins still hold live trout and eels—offering a continuous dialogue between past and present. The museum is a reminder that, whether in the lagoon or on the lake, fishing was never just sustenance: it was culture, resilience, and identity.

In this light, sarde in saor become more than just an appetizer. They are a culinary metaphor for a civilization shaped by water, stretching from the Adriatic Sea to Lake Garda—creative, resourceful, and deeply rooted in memory.

Ingredients:

• 1 kg fresh sardines

• 1.5 kg white onions

• 110 g white wine vinegar

• 2 sage leaves

• Fine salt to taste

• 25 g pine nuts

• 25 g raisins

• 150 g sunflower seed oil

• All-purpose flour (for coating)

Preparation

1. Clean the sardines Start by cleaning the fish: remove the heads and guts, then rinse gently under cold water. The sardines should remain whole.

2. Fry the sardines Heat sunflower oil in a large frying pan. Meanwhile, dredge the sardines in flour and place them on a tray. Once the oil reaches around 175°C (345°F), fry a few sardines at a time until golden and crispy. Drain on paper towels, season with salt, and let cool.

3. Make the saor marinade Thinly slice the onions and sauté them in a pan with a drizzle of oil. Add vinegar, soaked and drained raisins, pine nuts, and bay leaves. Season with salt and pepper, cover, and cook gently for about 20 minutes until the onions are soft but not mushy. This is your saor.

4. Assemble the dish In a glass or ceramic baking dish, start with a layer of the onion mixture, then add a layer of fried sardines. Alternate layers until all ingredients are used, finishing with a layer of onions.

5. Let it rest Cover the dish with plastic wrap and refrigerate for at least 24 hours. For best flavor, let the dish rest for 48 hours to allow the aromas to fully blend. Serve cold or at room temperature, accompanied by grilled polenta slices for an authentic Venetian experience.