photo tour
Churches and basilicas
Museums
Art cities
restaurants
night life
guides
sport
useful services
Events
Bridges
Theatres
Lagoon's Islands
accommodation
Cinemas
hotels
curiosity
In Venice Today main page
You're in: IVT / RESTAURANTS / ANTICO DOLO / COOKING

"Antico Dolo": the restaurants !
Venetian Cooking!
Our Staff!

NEW YEAR'S EVE

Guestbook
leave your message here!




"Antico Dolo"

Ruga Rialto 778, Venice
phone +39.
041.5226546


reserve a table!

we accept following credit cards

 






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).

 

 

"Antico Dolo" Recipes

Discover the secular Venetian recipes of
"Antico Dolo" and prepare the courses in your home!!!
Go with the mouse over the recepes...

Restaurant
Antico Dolo
Venice

Antico Dolo Bacalà (stockfish)
Soak the stockfish "Ragno" for 12 hours...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!
Antico Dolo Cuttlefish Salad
Cut the cuttlefishes in thin pieces after have grilled them taking off 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!
...