Sardines (called “sardele” in Grado), are popular throughout the Mediterranean and are the fundamental ingredients in the cuisine of the Island of Sun. They are prepared in various ways: preserved in salt and then oil (“Isolane”), or coated with breadcrumbs and fried, or “in savor”, or yet again “scotadeo” (cooked in a pan after being washed only in sea water).
Anchovies (known in Grado as “sardoni”) are also a traditional island dish. Since 2004, salted “sardoni” have been recognised as a “traditional agro-food product from Friuli Venezia Giulia”.
A much-loved event not only by the citizens, but also by tourists is the typical “Sardelada”, a fish tasting organised at weekends in July and August by the Coop Pescatori in Grado.
From a nutritional point of view, “sardele” and “sardoni” are considered oily fish and an excellent food: they are very rich in Omega-3, which give numerous health benefits, especially for the cardiovascular system.