From the sandy seabed of the Gulf of Venice: the fasolaro.
The "I Fasolari" Producers' Organisation comes to the table with a wide variety of recipes The fasolaro emerges from the sands of the Venetian Gulf, bringing with it incredible versatility: raw, fried, au gratin or used as the basis of a sauce for tasty first courses. A treasure chest that opens up in the depths of the Adriatic Sea.