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Hotel ristorante Caorlina

Via Francesconi, 19 - 30021 Caorle (Venice)

Description

Caorle, situated between Venice and Trieste, completed in the tourist offer by the splendid places of Porto S.Margherita and Duna Verde, is a well-know seaside resort in the North Adriatic sea. Here sea adn beach meet with the history, culture, fishing and charm of the lagoon. To visit Caorle is a pleasure not to miss: the golden beach, the old fishing port with its colors and the fish market with its ancient traditions such as the fish auction "in recia" (to the ear), the "calli" and the "campielli" that remember Venice, the magic enchantment of the lagoon, loved bby E. Hemingway and mainly the delicious local dishes of the traditional gastronomo such as "Moscardin", "Broeto alla Caorlotta", "Saor" and "Pasta al nero di seppia": all dishes that the group of the "ristorazione Tipica Caorlotta" intoduces and offers to visitors of this fascinatine town.
The new accommodations situated in the center of Caorle. Greeting and comfort for the perfect holiday in Caorle.
Rooms To Let
With En-Suite Bathrooms, Satellite Tv, Internet Connection, Mini Bar, Small Terrace, Air Conditioning (Hot And Cold). Breakfast Included In The Price. Our Restaurant Offers An A La Carte Menu And Is Open For Lunch From 11:45 Am Until 2:45 Pm And For Dinner From 6:00 Pm Until About 11:30 Pm. The Bar Is Always Open From 10:00 Until Midnight.

During The Summer Season the restaurant is always open from 11:30 am until 1:30 am.
Many of the recipes we decided to include are well-know in the Veneto, others maybe less. Some of the recipes may have undergone changes in other Italian regione, that is why those who are already familiar with our more typical dishes should read them. Furthermone, this collection of recipies could be of interest for people coming from abroad, where eating habitus are quite different from the ones of tha Caorle area. For the benefit of our non-Italian readers we shall give a brief description on how to cook spaghetti - the basic dish of Italian cuisine and the subject of many pages of this book - bifore introducing our dishes. Spaghetti may seem easy to cook but in actual fact it is quite difficult. We have then included some useful hints on how to determine if fish is fresh or not. And you will also find a brief history of maritime cooking, especially of the Caorle laggon. Most of the recipes container in this book are easy to prepare, adn even the more complicated ones should not pose any problems if you carefully follow the instructions. If a dish does not work out the first time, try again. However, do not esitate to call us should you need any further advice. If your holiday is not over yet and you would like to taste some of the dishes found in this book, please come along to the Taverna Caorlina: it would be a pleasure to serve you.