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 the historic fritolin counter (Vecio Fritolin keeps the 19th-century cartoccio tradition alive). 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.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Osteria Vecio Fritolin in Venice's Santa Croce since the 19th century is the modern continuation of the historic fritolin (fried-fish kiosk), now with a sit-down room.
Signature: Cartoccio di fritto misto, Sarde in saor, Spaghetti alle vongole
Order: Cartoccio di pesce fritto from the takeaway window, then the bigoli in salsa inside.
Tip: Closed Mon-Tue. Lunch set at EUR 35 includes wine. Walk-in for the cartoccio window; book the dining room.
Trattoria alla Madonna near Rialto in San Polo is the 1954 lunchroom with two-course Venetian set meals at EUR 18, the canonical mid-budget classic fish trattoria.
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 sign on the door.
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 fish trattoria.
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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