Saor

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. When prepared in saor, the sardines are typically accompanied by grilled polenta for a complete meal, although the dish is traditionally served as an appetizer. It is best to consume in saor dishes after they've rested for at least 24 hours. In the past, in saor wasn't limited to sardines, but to sole fish and eels as well, among others.