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Ruga Rialto 778, Venice
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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
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).
the secular Venetian recipes of
"Antico Dolo" and prepare the courses in your home!!!
Go with the mouse over the recepes...
Dolo Bacalà (stockfish)
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
Dolo Cuttlefish Salad
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!...