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The saor is a veritable backbone of Venetian cuisine, especially Venetian, noble or popular it is. ..

The Venetian version that just saor (taste) you can combine the many similar versions that have been developed individually depending on the area of \u200b\u200bdesign and popular tradition ... Other preparations are similar

carp lakes of Lombardy, the scapece of southern Italy (with Spain called escabeche), the CISAM medieval kitchen, and so on ...

All these great and tasty creations are united by the fact of treating the fish, meat or vegetables with vinegar in order to enhance the nature conservation but also to extend its ... in addition you may also remember that the vinegar in the ancient diet was used for such compensation as the "cold" foods to make them more digestible ... The

saor is the Venetian cuisine from all points of view ... the omnipresent onion in recipes of this land (think Venetian liver, cod to the Capuchin etc. ...), spices such as raisins and pine nuts that were reminiscent of Venice as well suited to trade with the East ... sobriety and simplicity of the ingredients that people talk about the practicality of the Venetian ... The

saor has ancient origins, it is food for sailors and food stock in the mainland ... is mentioned in an anonymous Venetian cookbook already defined in 1300 as a sweet and sour sauce for fish ... Goldoni speaks often in his plays .. and many books mention it ...

saor In almost all can be put, once fried in good oil, but the sardines are really suited to this preparation ... are also excellent sfoglieti Passarini or lagoon (small sole) ... saor was born as the recupero, infatti una frittura rimasta alla sera prima trova nuova vitalità ricoperta con il saor e servita in tavola il giorno dopo... ottime in saor sono anche le moeche (granchi che in un determinato periodo dell'anno mutando il carapace si presentano morbidi)...

Per tradizione la cipolla bianca va tagliata sottile, in peso pari alla metà del peso dell'ingrediente da ricoprire, va lasciata appassire dolcemente ed imbiondire appena su fuoco basso, vi si aggiunge aceto bianco o vino secco bianco in quantità circa simile al peso delle cipolle e (se si desidera) alcuni chicchi di uva sultanina precedentemente ammollata e dei pinoli tostati...

Il saor va composto alternando strati dell'ingrediente scelto a strati di cipolla... is much more good if consumed after gaining a couple of days ... Today nothing

sardines, nor any other type of fish ...

I decided to use the pumpkin ... and a pumpkin any ... was given to me by a friend of my mother ... comes straight from his backyard ... and a pumpkin so I can assure you that I had tasted it a few times before ...

The recipe today so I dedicate it to Laura who gave me the raw material for this delicious and colorful dish ... and to all those who love the traditional preparation and cooking ...

Thanks again to you and good saor all ...

Serves a lot of pumpkin in saor:

• 500 g pumpkin very good (is essential);
• 250 g of white onion sliced \u200b\u200bthin;
• a glass of white wine vinegar, a pinch of
• softened raisins, pine nuts 1 pinch
• roasted;
• salt and extra virgin olive oil to taste.

Procedure:

1. regular Clean and chop the squash, then cook it (a little sprinkling of salt) in a preheated oven at 160 ° C until it becomes soft but still substantial (about 15 minutes )
2. Meanwhile sauté the onion over low heat white with a little oil and some salt;
3. When the onion is soft and tasty add the vinegar and let it evaporate, then add raisins and pine nuts (toasted previously);
4. Place ( in a suitable container) alternate layers of squash and onion and sprinkle (if necessary) with a little olive oil each layer;
5. Let ripen at least 24 hours before tasting the pumpkin in sauce at its best.