Wine is the most civilised thing in the world’. Or so Hemingway used to describe Bacchus’s nectar. Wine plays an important part in Jesolo’s tourism too, as the city is also known for its good food.
Jesolo’s cuisine can be divided into four distinct areas, each one with specific characteristics celebrating the culinary tradition of this seaside city. Let’s start with the harbour of Cortellazzo, an important reference point for Jesolo’s seafood cooking and its hinterland. The many restaurants laid out here, which you can choose with eyes closed, are its best advertisement. From the pescadèe (the small fish left caught-up in the net, including flat fish and tiny crabs, garfish and baby cuttle fish, used for a fritto misto, the traditional fried fish dish), to the most delicious of shellfish, and crustaceans. The Sea Festivals held in August are a fusion of tradition – popular and seafaring, and the art of good food.
This is therefore the area lying between the Sile and the Piave, the two rivers which embrace the city, and home to teeming varieties of fish such as eel, tench, carp, pike and lake trout.
One area is not only a nature paradise, but also an extraordinary source of good food, the fish farms: Fish farms degli Orcoli, delle Fosse, Paluda and Dragojesolo, and the fish farm of Cavallino. Nowadays, as in the past, the North Lagoon is a small corner of paradise: see the many water birds, the mallards, teal, garganeys, widgeon and the numerous other birds that find a welcome here. The valleys are also home to culinary original dishes. With respect to fish, we have gilt-head, sea bream, eels, grey mullet and so on.
Let’s not forget dry land too, in fact let’s look at countryside life, represented too by the various agriturismo ventures which have opened over the past few years. The cooking reflects this, and you can still find an abundance of resources, from the different types of fruit and vegetables, to farmyard animals. Here too the various countryside festivals, which take place mainly during the summer, add further flavour to Jesolo’s culinary history.