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  • To the investigator I recommend the dish called variously frutta di mare and fritto misto, in which one has a fried jumble of the smaller sea creatures of the lagoon, to the scampi and calamaretti being added fresh sardines (which the fishermen catch with the hand at low tide), shrimps, little soles, little red mullets, and a slice or two of big cuttle fish.

    A Wanderer in Venice

  • These are known as calamai or calamaretti, and if one has the courage to take the shuddering first step that counts they will be found to be very good.

    A Wanderer in Venice

  • , a nine-table establishment owned by a group of young Venetians that serves seasonal and local seafood like gnocchi with calamaretti and fresh grilled sea bass.

    NYT > Home Page


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