Cicchetti Bar · Sweet-Sour Marinated Sardines
Sarde in Saor
Photo: KRISTA [1] / Wikimedia Commons · CC BY 2.0
It was originally designed to preserve fish for weeks without refrigeration, which is why it still tastes better a day or two after it's made, not fresh.
Sarde in saor are fried sardines layered with softened onions, vinegar, pine nuts, and raisins, left to marinate so the sweet-sour flavors soak in. Venetian bacari serve small plates of it as a classic cicchetto with wine.
Why it's made this way: Venetian sailors needed fish that would keep during long voyages, and the vinegar-onion marinade was a practical preservation method that became a beloved dish in its own right.
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