Boreto alla graisana

Boreto alla Graisana is a true culinary gem from Grado, a small city between Venice and Trieste that has always been strongly linked to the sea. Traditionally prepared by fishermen using the leftover catch of the day, this simple dish was flavored with olive oil, garlic, white vinegar, salt, and pepper – the absence of tomatoes is what differentiates it from a classic brodetto.

What started as a poor man’s meal is nowadays a true delicacy, especially when prepared with locally caught turbot fish. Boreto alla Graisana is usually accompanied by white polenta and a glass of red wine, preferably Merlot, Refosco, or Cabernet.