Due to the isolation of the village and the difficulties for trade, the rather simple cuisine was originally almost entirely based on local fish, especially fish from the lagoon. People rarely ate meat, which was restricted to migratory birds visiting the lagoon.
The lagoon, therefore, represents the main riches still used in the culinary culture of Grado today and, therefore, oily fish is the mainstay on the menu.
Anchovies (commonly known as “sardoni”), sardines (called “sardelle” here), mackerel, sprats, garfish, grey mullet, mullet, chub mackerel and even tuna give the local cuisine its variety. Local shellfish are also popular in local dishes.
DID YOU KNOW THAT...?
According to connoisseurs, the fish from this area of the Adriatic has more flavour due to the high salt content of the sea and of the shallow waters of Grado’s lagoon.
Discover the local dishes and come and taste them in the centre of Grado.