Sarde in saor (sardèe in saór) are an appetizer based on fried

sardine "Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Ital ...

s, seasoned with sweet and sour

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

pine nut Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are trade ...

s and

raisin A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the d ...

s, typical of

Venetian cuisine Venetian cuisine, from the city of Venice, Italy or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy (notably Friuli-Venezia Giulia and Trentino-Alto Adige/Südtir ...

. They are often served as snacks in Venetian bacari. "Saor" means "flavor" in the Venetan.

Origins

Sarde in saor was invented as a method of

preservation Preservation may refer to: Heritage and conservation * Preservation (library and archival science), activities aimed at prolonging the life of a record while making as few changes as possible * ''Preservation'' (magazine), published by the Nat ...

used by Venetian

fishermen A fisher or fisherman is someone who captures fish and other animals from a body of water, or gathers shellfish. Worldwide, there are about 38 million commercial and subsistence fishers and fish farmers. Fishers may be professional or recreat ...

who had the need to keep food on board for a long time or as long as possible. Once the onions were cooked with

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...

and

oil An oil is any nonpolar chemical substance that is composed primarily of hydrocarbons and is hydrophobic (does not mix with water) & lipophilic (mixes with other oils). Oils are usually flammable and surface active. Most oils are unsaturated ...

, they were laid in layers interspersed with fried sardines in

terracotta Terracotta, terra cotta, or terra-cotta (; ; ), in its material sense as an earthenware substrate, is a clay-based ceramic glaze, unglazed or glazed ceramic where the pottery firing, fired body is porous. In applied art, craft, construction, a ...

containers. As time passed by, the recipe acquired more refined taste tones; in fact, raisins were added in order to help digestion and to sweeten mouth and breath of its tasters, with understandable relational implications. The modern recipe also calls for

s. Since the fishermen ate the sarde in saor after a long time had passed from the moment of their preparation, they savored the taste and aroma of a product which was often no longer fresh. For this reason, even today, when preparing sardines in saor, it is a good rule to eat them at least after one day of settling.

Note

Other projects

Wikimedia Commons
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External links

* {{Cite web, title=Saor, piatto senza confini, url=http://www.cucinet.com/index.php?module=CMpro&func=viewpage&pageid=94 Onion-based foods Cuisine of Veneto Italian cuisine Fish dishes