A paper cone or platter of mixed deep-fried lagoon fish: schie, calamari, prawns, sole, sometimes whitebait. The canonical Venetian fish supper.
Where to eat it: 5 restaurants across 1 city.
Fritto misto della laguna is the canonical Venetian fish supper, served as a sit-down platter at trattorias or as a paper cone at street-food counters like Acqua e Mais near Campo San Polo, where the scartosso tradition continues. The mix varies by season and morning catch: schie in summer, moeche in spring, calamari and prawns year-round, plus the occasional whitebait and sole. The fish is dredged in flour only, never breaded, and fried in olive oil to a pale gold. Best served immediately with lemon and a glass of Soave.
Common allergens: Shellfish, Fish, Gluten
Tip from the editors. Dry the fish properly before flouring; wet fish makes the oil splatter and steams the coating soggy.
Acqua e Mais on Campiello dei Meloni near Campo San Polo is the street-food window serving Venetian fritto misto in the traditional scartosso (paper cone).
Try: Scartosso paper cone of fried lagoon fish
Tip: Order the small mixed cone of calamari and shrimp with a slice of grilled polenta. Walk-up window only, stand and eat in the campiello.
Trattoria alla Madonna near Rialto in San Polo is the 1954 lunchroom with two-course Venetian set meals at €18, the canonical mid-budget classic fish.
Try: Bigoli in salsa with fritto misto
Tip: Walk-in only. Arrive 12:00 for lunch or 19:30 for dinner. Closed Wednesdays.
Antiche Carampane in Venice's San Polo is the 1983 family-run seafood trattoria the Rialto fishmongers send friends to, the room with the no-tourist-menu.
Signature: Spaghetti with lagoon clams, Fritto misto, Sarde in saor
Order: Spaghetti with vongole, fritto misto della laguna, sarde in saor.
Tip: Book a fortnight ahead. Closed Sundays and Mondays. The dining room has 10 tables, so flexibility on date is more useful than time.
Trattoria Corte Sconta in Venice's Castello is the courtyard seafood room that locals and chefs in town quietly book first, the canonical hidden-courtyard.
Signature: Antipasto misto di pesce crudo, Spaghetti with clams, Granseola
Order: Antipasto misto, spaghetti vongole, granseola when in season.
Tip: Book three weeks ahead. The pergola courtyard is the seat to ask for in summer. Closed Sundays and Mondays.
Trattoria al Gatto Nero on Burano is the 1965 Bovo family room now run by Massimiliano Bovo, the canonical lagoon-fish lunch on the colourful fishing island.
Signature: Risotto di go, Bigoli with cuttlefish, Mixed grilled fish
Order: Risotto di go, bigoli al nero di seppia, the mixed grilled fish.
Tip: Book two weeks ahead. Ferry 12 from Fondamente Nove takes 45 minutes. Closed Mondays.
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