Today, nearly all food products can be found on market stalls in every month of the year: they are shipped from every corner of the earth, giving us the illusion that they are always “in season”.

However, for a cuisine to be truly connected to its land and for it to knowingly use and promote the best products, it must be aware of and respect the seasonality of each product.

For every period of the year, the sea, lagoon and its islands offer specific products that are the fruit of fishing and farming methods sinking their roots in this land’s traditions and values. Exquisite fruits and vegetables in spring and summer; selvadego (game meat) in autumn; and fish, present on the market according to natural cycles that bring the different species to the lagoon to breed or to move from the Mediterranean Sea to the Upper Adriatic Sea.

So, for example, squid are found between March and May, go (gobies) between the end of winter and the beginning of spring, bisati (eels) between September and December and the delicious moeche (soft-shell crabs) in spring and autumn.

These are all delicacies whose origin and quality are guaranteed by the experience of local consumers who are perfectly aware of when the vegetable gardens of Sant’ Erasmo have ripening tomatoes, budding castraure (first artichokes of the year) or when the masanete (female crabs) are rich in coral (eggs), making them so delicious to eat.