Welcome at Lagunando's world, a young local reality born from the idea of rediscovering, transforming and presenting in a modern way some typical products of the lagoon environment and of the enchanting territory of Grado Island.
Lagunando's mission is to search for the highest quality, striving to offer an artisan production of excellence, with total respect for environmental sustainability. Every stage, from harvesting to processing and packaging of the products, is characterised by special attention to detail.
With Lagunando, the authentic flavours of the lagoon are presented and preserved, true culinary masterpieces, capable of delighting even the most demanding palates. Here are some of the products on offer:
- Le Isolane - Anchovies in oil: If you want to delight in one of the most succulent fish rich in valuable nutrients, these anchovies in oil are a real speciality! Anchovies are fished in the spring and summer months along the coast of the Upper Adriatic Sea. After a careful fresh-processing process, the catch is placed in wooden barrels together with salt. Only after a resting period of at least three months are the anchovies filleted and shucked by hand, one by one, to be then immersed in olive oil and ready to conquer your table. Le Isolane' anchovies in oil are distinguished by the extraordinary texture of their flesh and a perfectly balanced flavour. Placed on a slice of bread with a soft curl of butter, you can fully appreciate their quality and deliciousness. These anchovies are ideal to enrich tasty appetisers, perhaps in the company of whole green olives or in paté. In the kitchen, 'Le Isolane' anchovy fillets in oil are an indispensable ingredient for tastefully reinterpreting various traditional local recipes.
- Salicornia (Sea asparagus): The glasswort, with its delicate, slightly salty and citrine flavour, grows wild in coastal and lagoon wetlands. It is an edible halophytic plant known by the name Salicornia or better still Sea Asparagus, due to its clear resemblance to wild asparagus. The etymology of the name comes from the Latin sal=salt and conus=horn because of the shape of its branches. In the past, the use of the juices obtained from the plant provided soothing and healing properties for hypothyroid sufferers. Ideal for fish starters, cured meats and cheeses, it goes well with the flavours of Mediterranean cuisine, particularly with fish and shellfish dishes.
- Sea fennel: Sea fennel is a spontaneous aromatic plant that frequently grows on stony shores, developing in rock crevices up to areas where the environment is influenced by the undertow of the sea. This species, also known as sea fennel or St Peter's wort, is a characteristic feature of the Mediterranean and northern European coasts. Its trade, which flourished throughout the continent until the late 19th century, has ancient historical records, even mentioned by Shakespeare in his 'King Lear'. Sea fennel was widely consumed by seafarers because of its richness in vitamin C, considered a valuable aid in the prevention of scurvy. Its proximity to the sea gives it a distinctive savoury and aromatic taste. Sea Fennel goes well with fresh bread, cold meats and cheeses, offering a unique culinary experience. Its versatility emerges especially in combination with fish and seafood, enhancing the flavour of anchovies in an extraordinary way. It lends itself not only as a main ingredient, but also as an aromatic herb, enriching many recipes with its characteristic scent. A delight for the palate and a historical testimony to the connection between man and the sea through the delicacies offered by nature.
- Sea lettuce: Seaweed is a valuable culinary resource that can enrich the taste of food, creating interesting contrasts or sometimes perfect symbioses. Not only do they contribute to enriching the compositions of dishes, but also make them more digestible and enjoyable. Sea Lettuce (Ulva Lactuca), a seaweed belonging to the Ulvaceae family, is a culinary gem. With a height of up to 30 centimetres, this translucent seaweed with its eye-catching bright green colour has thin, lamellar leaves. It is harvested during spring and autumn, when it is at its most colourful, reflecting its wealth of nutrients. Sea Lettuce offers a significant benefit due to its high vitamin C content, which is even higher than that found in oranges. It also contributes substantially to the intake of iron, 12 times more than lentils, calcium, 30 times more than milk, and magnesium, 15 times more than egg yolk and spinach. This seaweed is particularly suitable for incorporating important micronutrients and minerals into the daily diet. The versatility of Sea Lettuce is fully expressed in combination with fish and smoked salmon. It can be enjoyed on its own or used to enrich traditional Mediterranean dishes, adding a note of freshness and nutrition.
With Lagunando, we invite you to taste the authentic goodness of the lagoon. Here are the places where you can taste or buy products in Grado:
- Mercato Coperto F.lli Stabile - Piazza Duca D’Aosta n. 30;
- Wine Store – Via Manzoni n. 14;
- F.lli Movio – Via Orseolo n. 9;
- Ristorante di pizza Piassalber – Piazza Oberdan n. 10;
- Gelateria Lattepiù – Piazza XXVI Maggio n. 14;
- Ristorante Marea – Via dei Provveditori n. 6;
- Cicchetteria Rampa d’Oro – calle Zanini, 11;
- Prosciutteria IE – Campiello della Torre, 2;
- Piccolo Bar – Via Regina Elena, 9;
- Bar Ristorante Duca d’Aosta – Piazza Duca d’Aosta, 24;
- Vinarium – Viale Dante Alighieri, 27;
- Seti Cafè – Campo Porta Nuova, 17.
