Captains Dinner Logo
to top
Trattoria Antiche Carampane in Venice

Trattoria Antiche Carampane - away from Venice's main artery

August 22nd, 2018 | Landgänge

Softshell Crabs were the recommendation of the very friendly waiter in the Trattoria Antiche Carampane, crabs who are changing their shells. I had read that these crabs, called Moeche in Venetian dialect, existed in Venice. It is rather rare that we have never tasted a special food. This was a first. And a successful one!

Trattoria Antiche Carampane - away from Venice's main artery

The Trattoria Antiche Carampane one does not find by chance, it says already on the homepage. It is away from the hustle and bustle and the huge tourist crowds. You have to know where you want to go. My dearest captain found it – again – due to a pilot’s recommendation. Together we spent the last shore leave there before my trip home in June.

Red light district and gourmet kitchen

Business card and bill adorn the logo of Antiche Carampane: A busty lady leaning out of a window. It is important to know that the Rampani family’s houses passed over to the Serenissima in the beginning of the 14th century due to a lack of heirs. Part of these buildings were located in San Cassiano, between the sestiere Santa Croce and San Polo. When almost 100 years later, public prostitution became a nuisance, they were handed over to the Rampani houses. Ca, Rampani means “closed houses”.

Thus, the term “carampane” became the synonym for prostitutes. Strict rules from whipping to flogging regulated the lives of prostitutes. And indeed, the ladies stood topless in the windows of the houses to attract customers. That explains why the bridge connecting Santa Croce to San Polo is called Ponte delle Tette – and it explains the Trattoria’s logo.

Soft shell crabs with neck and crop

The Trattoria Antiche Carampane is a nice restaurant. Even cutlery, table linen and high-quality glasses reveal that special emphasis is placed on tableware. Inside it is cozy, pictures on the walls testify to the 35-year history of the restaurant. Outside you sit just as pleasantly at equally nicely set tables. The alley is quiet enough not to be disturbed by passing passers-by. As a welcome, we get a small bag of brown paper filled with fried small prawns. A good start.

After a mixed appetizer plate and mussels we wait with anticipation for the crabs. As they stand with sweet potato chips, polenta cubes and herbs on the table, my dearest captain says: “Here we go. And how to eat them?” “With neck and crop, I would say, ” I reply and start directly, to eat the tasty little guys. The legs are pretty crispy, the body is juicy and very tasty. I taste sea. A delicious dining experience. I would order that again and again. Glorious.

The Antiche Carampane is certainly a bit more expensive, but they cook on a different level. The food has fine flavours and textures. The tomato broth of the mussels could act as a soup. The fish croquettes are refined spicy and everything tastes a bit more elegant and imaginative than we have seen in other Venetian restaurants. Chapeau!

Finally, a Sgroppino Artico (lemon-sorbet with vodka and prosecco), seasoned with nutmeg, pepper and lemon zest, is highly recommended. That’s the icing on the cake after these delights.

By the way, they seem to have a nice sense of humour in this Trattoria. At the entrance there are notes saying “No pizza, no lasagna, no single pasta…” and “Left to the train station, right to the Rialto bridge, all other information: Euro 2.50.” It must be exhausting to live in Venice, but also beautiful.

Small merchandise

Softshell crabs are crabs that are caught immediately after moulting. The crab’s shell does not grow, so the animals throw it off when it becomes “too small” for them. At this time, the crabs are quite soft. They are fried and consumed as a whole. The meat tastes finer in this condition than that of hard crabs. Softshell crabs are considered a delicacy worldwide.

Catching softshell crabs is very limited in time as the skin of the crabs immediately re-solidifies in the water. After just three hours it is already leathery and the crabs become so-called “Paper Crabs” or “Buckrams”. In Europe, Softshell Crabs can occasionally be found alive on markets during the summer. Otherwise, this delicacy will be frozen.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Schwarzwurzelsuppe mit Kräuterseitlingen March 26th, 2019 | main dishes

Black salsify soup with trumpet royale

Waiting for spring. It’s cold again and stormy. Despite calendar start of spring. That makes you want a hot soup. And before we can finally harvest the first wild garlic, whose tips I have already discovered in the garden, there is again, probably one last time for this season, black salsify. A creamy salsify soup with trumpet royale mushrooms, garnished with lemon peel and our best olive oil.

read more
Braised Veal Cheeks with root vegetables and Spaetzle December 17th, 2017 | main dishes

Veal cheeks – tender as butter

This dish is my absolute favourite for a festive multi-course meal. It is a bit time-consuming, but you can prepare it already days before your guests arrive and freeze it. As a side dish dumplings or Spätzle and a salad of lamb’s lettuce with roasted bacon and walnuts are a perfect match. The effort is rewarded by a super tender meat and incredible aromas!

read more
Thai Hähnchen Zutaten December 6th, 2017 | main dishes

Thai Chicken with Coriander and Thai Basil

This dish is prepared in no time, but you need a meat grinder to freshly mince the chicken breast fillet. My good old Kitchen Aid always serves me well. The Thai Chicken dish is a delicious, light meal seasoned in a well-balanced way.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.