We know that, in Italy, food often preserves old habits very faithfully, and Venice’s own sarde in saor(we could translate it as “tasty sardines”) is a perfect example of it. The dish, a simple preparation of fried sardines covered with onions, comes from a very specific need, which also helps understand why it looks and tastes the way it does.
For centuries, the Venetian lagoon supported a large population of fishermen who did not return home each evening. Boats could remain away from shore for several days, sometimes longer, and fresh fish spoiled quickly in the humid Adriatic climate. Without ice or refrigeration, preservation depended on combinations of frying, oil, and acidity.
