The best rissoles

They’re one of our most beloved cicchetti, the perfect pairing for an ombra, and this is why we never fail to refill our counter with them. Obviously, we’re talking about our fried rissoles: be it a meatball or a tuna ball, each of them conceals a dry and soft flavour, among the tastiest around the whole Laguna.

Fried rissoles, a classic of Cantina Do Spade’s

Fried rissoles, differently from sandwiches, for example, cannot boast Venetian origins, but is rather a “poor” dish, aimed at re-using meat leftovers.

Only in the 15th century Master Martino of Como talked about them for the first time, in his Libro de arte coquinari (“The Art of Cooking”):

How to make rissoles with veal or other kinds of fine meat. Take some lean meat off the haunch, cut them into long and thin slices and beat them on a chopping board or a table, by using the knife’s back. Put salt and grinded fennel on the meat slices. Chop parsley, marjoram and some good lard and add some good spices, then spread the chopped ingredients on the veal slice. Then roll the slice and all of its contents up and cook it on a skew. Do not let fire dry it too much.

Today our rissoles are undoubtedly far from being poor, since we use rich ingredients, such as fresh minced meat, grated Parmesan, first-rate ham or tuna, all of it wrapped in the golden crispy crust that put them on the map.

The best fried dishes in Venice? At Cantina Do Spade, of course!

But rissoles aren’t our only speciality. As a matter of fact, Cantina Do Spade owes its fame to all of its fried appetizers, whose taste traces the whole history of the typical Venetian cuisine. Cuttlefish, sardines, crab claws, small vegetables, light and crispy browned eledones: they’re all delicious appetizers or perfect aperitifs to enjoy while walking along Venice’s canals, or while spending some time in good, better still delicious. company!

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