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In saor is the Venetian fisherman's version of scapece or in carpione, for preserving fish before refrigeraion. The simple version uses just vinegar, oil and onions; more elaborate ones might also have saffron, or pine nuts and raisins.

Sardines done this way, sarde alla saor, is a Venetian classic, derived from Jewish cuisine (in Trieste it's called sardoni in savôr). A saor can be included in other dishes too: other fish, vegetables (aubergines or courgettes), even pork and chicken.

Text © Dana Facaros and Michael Pauls

Image by manuela barattini