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"Antico Dolo"
Ruga Rialto 778, Venezia
tel.
041.5226546
to
book a table!
we
accept following credit cards
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 Antico
Dolo's cooking has its roots in Venetian history. Entire Venice: gondoliers,
goldsmiths, traders, fishmongers came here during centuries. In the middle
of twentieth century
when the city had nearly three hundreds thousand inhabitants, here
in Rialto was difficult to walk becouse of all the workers and women went
out to go to the fishmarket. At midday everybody came here to enjoy a
glass of wine with an  appetizer
of rissa tripe or a bacalà Mantecato canapé, delicious stockfish
boiled prepared with olive oil and black pepper. Here we use only
stockfish "Ragno", the best quality, and we clean
it hand made taking off all the fish-bones (at least we hope but if you'll
find one you would take it as a quality certificate).
Restaurant
Antico Dolo
Venice
...then
drip it and lay it down in a big pot full of cold water and
make it boil for 20 minutes. Drip it and take off handmade all
the fish-bones, cut it handmade in thin pieces in a narrow and
wide pot putting inside olive oil , a piece of garlic, abundant
salt and pepper. Work it for a long time with a wooden ladle
as for a mayonnaise till it get a foamy consistency.
Serve with grilled corn-meal mush or tuscany bread to enhance
the taste!
Discover
the secular Venetian recipes of
"Antico Dolo" and prepare the courses in your home!!!
Go with the mouse over the recepes...
the
head and the intestine. Separately prepare some variety of red
chicory afetr have washed it and cut it in small pieces. Combine
it with the cuttlefishes, dress with unrefined olive oil, salt,
white minced pepper and balsam vinegar of Modena. Lay it over
some corn-meal mush prepared in 1 lt of boiled water, salt and
300 gr of corn meal and stir up with whisk for 10 minutes and
completing the cooking for 30 minutes more.
Serve it with cutted parsley and voilà!
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"Antico
Dolo" Recipes
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Antico
Dolo Bacalà (stockfish)
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Soak
the stockfish "Ragno" for 12 hours...
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Antico
Dolo Cuttlefish Salad
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Cut
the cuttlefishes in thin pieces after have grilled them taking off...
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