Take a look at the tasty Adria VIPs. You can't afford not to know them if you make a trip in this region:
| Strongly recommended: Gratinated with a fine Pinot Grigio from the Collio, probably the region with the best white wines of Italy?
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| Delicious with a hunch of pepper, some drips of olive oil - simply impressing.
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| Enjoy it grilled or in a coat of salt, with a little branch of rosemary. |
| Optically the capelunghe are not too spectacular unless you taste them with a bit of salt, pepper, olive oil and a small handful of chives.
This shell is found only in the cold season from November until April or May. For a true gourmet this IS a reason to pay this region a visit.
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Btw: If you'd like to enjoy the latter mentioned delicatesses at its best you should visit the Trattoria Al Faro in Caorle.
