Caorle Travel Guide

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    TO KNOW

    History of Caorle: the Romans, the Venetian Domination and the Post-War Years.

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  • Caorle da vedere

     

     

    TO SEE

    Places and sights in Caorle: the beaches, the lagoon and Isola dei Pescatori.

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  • da provare

     

     

    TO TASTE

    Typical Caorle dishes: Pasta al Nero, il Moscardino, il Canestrello and il Broeto.

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    TO EXPERIENCE

    Summer events in Caorle: fireworks, barbecue and “La Luna nel Pozzo” street theatre festival.

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  • itinerari

     

     

    ITINERARIES

    Venice via the sea, Vallevecchia, Murano, Burano and Torcello.

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Hotel & Accomodations

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Hotels ( 10 )
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Caorle to taste
Article Index
Caorle to taste
Spaghetti with cuttlefish ink
Musky octopus
The Queen Scallop
Sweet and Sour Sardines
Fish Stew
Page 4 of 6



The Caorle Queen Scallop

 

The “canestrello” is a bivalve mollusc fished all over the Northern Adriatic and, in recent years, in large quantities off the coast of Caorle, where it is particularly appreciated and eaten both raw and cooked. Two types of scallop are found in this area of the sea: the white and red scallop, two species that have different organoleptic qualities and are used differently. The shape of a scallop is vaguely similar to a fan, with two convex valves, the lower of which has a more pronounced convexity. The surface has fine longitudinal stripes coloured white, yellow, red or brown, with different markings and shades of colour. This mollusc is fished all year round, except during a period when fishing stops for biological reasons. The fishing area, off the Caorle coastline, extends from 3 - 8 thousand nautical miles from the coast.
 
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