At different times during the tourist season, lovers of fine cuisine are able to taste and be transformed into gourmets by the fine seafood plates, prepared by the talented Gradese chefs.
The local specialities include “il boreto a la Graisana ,” a traditional seafood soup, creations of fish and asparagus from the agricultural zone of Grado called Fossalon, and not to forget the blue fish and squid products to which an entire week of the year is dedicated.

History
The Gradese cuisine was originally largely common, seen as isolated from the city and the difficulty was to make commercial exchanges of any type, for this reason the consumption of meat in Grado was rare and limited to a few domestic animals and on occasion hunting migratory birds which can be found in the lagoon; consequently the gradese cuisine was largely based on products of the local fishing trade.

Typical plates
Isolation and scarcity of other food items, the creativity of the Gradese people developed certain recipes which would come to be appreciated throughout Italy and beyond, such as “Il Boreto” which is found in all of the most important cook books as a uniquely Gradese first plate which has a particular renowned taste even in spite of its few, simple ingredients. A “must” for those visiting the island , “Sepe Sofegae” is a dish which is known exclusively by the gradese chefs; the “Peverasse al Baso” is impossible not to fall in love with, without counting the most diverse ways of serving the “Sardela” and the “Can”, without mentioning the most unique fish of our lagoon such  as the “Passera”.