Best Scartosso in Venice, Italy | Venice Insider Guide

Hey travelers, looking for the best Scartosso in Venice, Italy? We tell you in this guide by Venice Insider Guide.

And if you love fried fish and want to try a real Venetian street food, you’re in the right place.

Find out what’s Scartosso, how to recognize a good one, where to find it in Venice and what are the places.

What is Scartosso in Venice

Scartosso in Venice (sometimes written scartòsso or italianized in “cartoccio”) is the classic Venetian fried fish cart: a portion of fish and/or shellfish, often squid, shrimps, sardines, mussels or other little fish from the lagoon: battered and fried, served in a paper cone or yellow cone.

Born as street food: practical to eat while walking and thought to highlight the local catch.

What to consider when you order

What to consider when you have to choose the best Scartosso in Venice?

Freshness of the fish: the real Scartosso is made with fresh fish, preferably caught locally.
Crunchiness of the batter: not too thick nor greasy; it must be light and dry to the touch.
Variety in the filling: look for mixes that include squid, shrimps and some little fish; sometimes you’ll find also roasted polenta next to.
Price and portion: usually costs between €6 and €12 per cone, varying for ingredients and tourist area.

Scartosso in Venice (appearance, portion, presentation)

Visually it’s recognizable: a brown or yellow cone full of golden fried mixed bits, with a slice of lemon or polenta on the side.

The portion of Scartosso in Venice can be a snack or a light meal, depending on your hunger and the place.

The “to-go” format is its trademark: eating on the go you feel like a true Venetian on the move.

Taste and flavor

The taste of Scartosso in Venice is simple and direct: the natural sweetness of the shellfish and the sea flavor of the little fish combine with the saltiness and crunchiness of the batter; a squeeze of lemon makes it all. If there are mussels (crabs in molt) you’ll have a more sophisticated and seasonal flavor. It’s a genuine experience, not fancy like a starred restaurant, but authentic.

Typical ingredients

Let’s see the typical Venetian ingredients of Scartosso in Venice.

Squid and cuttlefish (rings or bits)
Shrimps or small prawns
Sardines or other small fish (sometimes whole)
Flour (00 or mixes with corn flour for a different crunch)
Frying oil, salt, lemon; sometimes roasted polenta as a side.

The basic recipe is simple: clean the catch, lightly flour it and fry at controlled temperature to get crunch without greasing it too much.

Where to eat Scartosso in Venice (areas and types of places)

Where to eat Scartosso in Venice?

You’ll find it mainly in bacari (typical Venetian osterias), rosticcerie and street food stalls around markets and busy areas (Rialto, Santa Lucia station, Campiello dei Meloni).

It’s a very common specialty, with historic places and small take-away that offer it traditionally in cone.

Location and maps

Venice is a city to be lived on foot and Scartosso in Venice is perfect for those who explore the city between streets and campi. The areas where you can find it are mainly San Polo, near Rialto Market, and Cannaregio, along Strada Nova towards Santa Lucia station. Even Dorsoduro, the university area and more authentic, has bacari and friggitorie where you can try a good cartoccio of fish.

To easily find it, you can search on Google Maps the most famous places like Frito Inn and Acqua e Mais: typing “Scartosso in Venice” will also show up other small stalls and take-away traditional, often run by Venetian families.

If you want to discover the city like a local, follow this mini-itinerary: Station → Cannaregio → Rialto → Campo Santa Margherita: you’ll find at least five places to try the specialty along the way.

What kind of Venetian dish is Scartosso in Venice

Scartosso in Venice Italy is essentially street food; it’s part of the cicchetti culture and informal consumption along the canals. It’s not a formal restaurant dish, but often the “elevated” versions appear also in the menus of more refined places that reinterpret the cone in a gourmet way.

Historical-cultural context

Scartosso in Venice Italy has ancient roots: already in the 17th century fritolere and fritolini were selling fish cones in the Venetian markets. At the time, the poor fish was fried in olive oil and wrapped in rough paper — hence the name “scartosso”, which in Venetian dialect means exactly “cone”. It was the people’s food, cheap and nutritious, eaten on the street while chatting or shopping at the market.

During the Venetian Republic, frying was a way to not waste any of the daily catch, and scartosso became a symbol of it. Even today, in some lagoon festivals, it’s served as a reminder of the marine origins of the Serenissima, a link between gastronomic culture and daily Venetian life.

How to try Scartosso in Venice (best way to order)

When you order Scartosso in Venice Italy: choose the mixed fish portion to try the variety; ask if they use mixed flours (00 flour + corn flour) for a crunchier batter; eat it immediately: it’s better just made.

If it’s mussel season (spring), look for versions that include them: they’re a local specialty not to be missed. Pair it with a glass of local white wine or a spritz for a “Venetian” experience.

Seasonal variation

In spring and autumn, when the lagoon offers unique ingredients, Scartosso in Venice changes face. It’s mussel season, small, soft crabs in moult, considered a local delicacy. Frying them in the fish cone creates a more sought after scartosso de pese with a sweet and crunchy taste.

Another seasonal variation is with Sant’Erasmo’s castraure, the tender artichokes typical of the island, that some bacari add to the fried mix for a vegetable and slightly bitter touch. If you’re in town in April or May, always ask if the place offers these special versions: they’re a rare and deeply Venetian experience.

Best Scartosso in Venice

There’s no single best Scartosso in Venice — it depends on the fish, freshness and frying. But some signs are often listed in local guides and reviews as a must-try for a great scartosso:

Frito Inn (Cannaregio / near the station): known for the quality of the fry and the scartosso tradition.
Acqua e Mais (San Polo, near Rialto): historic for offering the cone in traditional version, often served also on a polenta bed.
Other signs listed in guides: Fried Land, Al Mercà and local rosticcerie indicated in the street-food paths of the main travel guides.

Pairings and tips to enjoy it

The best way to enjoy Scartosso in Venice is walking, like the Venetians do. Take it hot, just fried, and eat it immediately to preserve the crunchiness. Pair it with a local white wine, like Verduzzo, Pinot Grigio delle Venezie or Prosecco brut

If you prefer something more iconic, order a Venetian Spritz, the ultimate aperitif.

For an authentic experience, sit on a bench along the Grand Canal or a small side street, but avoid church steps and bridges (the City of Venice recommends not to eat in certain areas). This respect for the place is part of the Venetian food culture: eating on the street, yes, but with elegance and awareness.

All the best Scartosso in Venice

Here’s a selection of the best Scartosso in Venice.

Frito Inn — generous portions, well fried; convenient if you arrive by train.
Acqua e Mais — tradition and quality, often with polenta; always in the top local list for scartosso.
Fried Land — recommended by recent guides as a young and daily alternative.
Al Mercà — known for cicchetti and street bites near the Rialto market; good if you’re in the area.
Bancarelle/rosticcerie del Mercato di Rialto — authentic experience and often proudly local; check the line: it’s a good sign.

Practical tips and final notes

As promised, here are some final tips for Scartosso in Venice.

Eat it as soon as possible: the frying loses crunchiness quickly.
Avoid touristy places if you want authenticity; but the recommended places for scartosso are now known to visitors (be aware of the lines).
If you have shellfish allergies or are vegetarian, always ask for ingredients before ordering: many cones are mixed.
Price: €6–€12 depending on the amount and ingredients.

FAQ – Scartosso in Venice

What is Scartosso in Venice?
The traditional Venetian fried fish cone, served in a paper cone and made with squid, shrimp, sardines and other small fish of the day.

Where does the name “scartosso” come from?
From the Venetian “scartosso de pesse”, meaning fish cone. The term describes both the container and the content.

Where can I eat it in Venice?
The best places are Frito Inn in Cannaregio, Acqua e Mais near Rialto, and several stalls at the Rialto market and in Dorsoduro.

How much does it cost?
Between 6 and 12 euro, depending on the amount and quality of the fish.

Is there a vegetarian version?
Some places offer seasonal vegetable fritters, like artichokes or zucchini, but the traditional version is fish-based.

Can I take it away?
Yes, it’s meant to be eaten on the go. However, respect the local rules: don’t eat in forbidden areas like St. Mark’s Square or main bridges.

Conclusion

Scartosso in Venice, Italy? A pure delight for Venetians and tourists.

You thought it was one of the most popular dishes when you first arrived in the Serenissima. And you also thought that the locals love this city’s specialty so much that they have it in many restaurants, even in modern versions.

Now that you know everything about Scartosso in Venice, go and try it. And one more thing: if you liked this post, follow us. Who are we? Venice Insider Guide.