Saor is a traditional food preparation technique originating from Veneto. The word means flavor in Venetian dialect, and in the past it was used as a preservation technique by sailors during their long sea trips. Saor consists of onions (with pine nuts and raisins, although they were originally not a part of the technique) cooked in oil, vinegar, and white wine.
The most famous dish made with this technique is called sarde (sardines) in saor, in which fresh sardines are fried and marinated in a mixture of white wine, vinegar, onions, pine nuts, and raisins. The onions must be white, and the variety from Chioggia is preferred.