Anthony Bourdain: That will include stuff like this assortment from the Lagoon. Cattle fish row, sea snails, baby octopus and mini shrimps. All cooked in the only restaurant kitchen in Venice allowed the still use of wood fire.
Female: It is a lot of work.
Anthony Bourdain: Wood has been warm.
Female: Get to bring in the wood. It’s also bloody hot in there. It’s summer time and you see that this thing raging, and a lot of people say that they might to do it.
Anthony Bourdain: It tastes good.
Female: And you know the flavor is not the same.
Anthony Bourdain: Yeah.
Female: And this is something that you’re going to probably seize a Piatto Moto, the typical, the —
Male: [Foreign Language]
Anthony Bourdain: Polenta, grilled polenta.
Female: Grilled Polenta, white.
Anthony Bourdain: Polenta is fundamental staple of Venetian cuisine, usually but not always white corn meal, usually but not always grilled.
Female: And then the sardine is cook in vinegar, and so you have the sour- sweetness from the union.
Anthony Bourdain: Right.
Female: And the vinegar which preserves it.
Anthony Bourdain: That’s delicious and one of my favorite fish by the way.
Female: Sardines?
Anthony Bourdain: Yes.
Female: A lot of flavor for your money, no?
Anthony Bourdain: But really it is one dish worth crossing the Lagoon for if you don’t have the world it’s this. It’s a dish that all alone makes Venice and Burano in particular. A place you just have to visit. Go risotto.
Female: Fish Risotto. We used to be a bit cattle then caress in order to behave.
Anthony Bourdain: Right, in the brilliant film, ‘Big Night is a Painful Moment’ where ignorant customer looks at an authentic. Perfectly prepared order a seafood risotto and complains, “It’s rice.” And yes go risotto is rice, but what rice?
Female: So this is what we’re having which the really famous —
Male: [Foreign Language]
Female: So this is a real classic fisherman’s recipe.
Male: [Foreign Language]
Female: Of the early 1900. Made with this fish called Go. Go is not a priced fish, it’s one of these fish that burrow down, ugly little fat fish, lot of bones, it’s not the fish you want to eat as a fish, but it’s a fish you want to use for flavor.
Anthony Bourdain: Right.
Female: So they make this bracket out a bit. They have to simmer it really, really gently because if they break it up it bleeds up this black , bitter, and it really isn’t nice. The way they handle the brackets is like don’t disturb the little fish.
Anthony Bourdain: Yeah.
Male: [Foreign language]
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