Just like the salt cod, salt herring comes on our Venetian tables thanks to the trade with the Nordic seas.
In the past, this product had all requirement to be appreciated: it was cheap, easy to conserve (also without refrigerator!), and furthermore, thanks to its strong flavor, it was enough adding a small quantity of it to obtain a special and flavorful dish to pair with polenta, which was the main and daily dish of the poor Venetian families.
The thiny herring was hang on a string in the center of the table, where commensals while eating used to rub the polenta with the herring to
give flavor to it.
Over the years, “Polenta and Herring” has become the dish during Lenten period, and even today, in our “Venetian trattorie” is kept the tradition of “Herring dinner” on Ash Wednesday, first day of Lent.
If you like to taste this simple dish, we suggest to pair it with our Sauvignon, a strongly flavored white wine, savory and full-bodied, perfect to contrast against salinity and the strong flavor of herring.