The fishing town of Chioggia is located at the southern most end of the Venetian lagoon and is a miniature Venice surrounded on all sides by the still waters.

It is famous for its fishing boats or 'bragozzi' as well as the fine restaurants which cook the freshest of seafood platters.

The food is simple and wholesome reflecting the poor life the fishermen of the town used to lead in contrast to the rich nobles further north.

A meal might start with a fish soup or 'brodetto' followed by a choice of 'risotto alla pescatora', spaghetti with 'bibarasse' or clams, 'renghe a scotadeo' or lightly cooked herrings, or any of the following exotically titled dishes: 'bibarasse in casso pipa', 'luxerna incoverci' or 'sardele in saore'.

Typical cakes and puddings if you still have room include 'smegiassa', 'papini' and 'sugoli' a delicacy made with the discarded grapes after pressing.

To sop up all these juices, 'bossola' is the local bread. In 1990 the Association of Ristoranti Tipici della Cucina Chioggiotta was set up to organise annual events for tasting, swapping ideas and promoting the general area.

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