Savor the true flavor of the Adriatic with Linguine alla Busara, nestled near the rolling hills of Prosecco

If you're exploring the enchanting Prosecco Hills, just a stone’s throw from Valdobbiadene, or planning a journey along the road that winds towards the Dolomites, there's a hidden gem we simply must share with you — a place where rolling hills meet the traditions of the sea: our restaurant, overlooking the quaint piazzetta of Vas.

Here, just minutes from sweeping vineyards and breathtaking views, awaits a dish that tells tales of fishermen, Adriatic harbours, and authentic flavours: linguine alla busara.

Deceptively simple yet layered with nuance, it’s a true ode to the taste of the sea — long pasta gently embraced by a fragrant sauce of tomato, white wine, parsley, and the undisputed stars of the plate: scampi.

The story of pasta alla busara is as captivating as its flavour.
Its origins are intertwined with the maritime routes of the Adriatic, particularly along the Dalmatian coast and the city of Rijeka, where scampi—precious and plentiful in those waters—were caught and cooked in a rich stew. The term busara has several interpretations: some say it refers to the iron or earthenware pot used by sailors to cook onboard; others trace it to the Triestine dialect word busiara, meaning “trick” or “deception,” alluding to the sauce that “hides” the scampi.

After World War II, the recipe travelled to Trieste and then to Venice, where it was warmly embraced and transformed into a refined first course. Today, busara is considered a speciality of Venetian and Friulian cuisine—a symbol of a shared and living gastronomic heritage.

Scampi alla Busara are the original version of the dish: whole scampi cooked in a fragrant stew of tomato, garlic, chilli and white wine, often thickened with breadcrumbs.

The natural sweetness of the scampi blends beautifully with the acidity of the tomato and the aroma of garlic, creating a perfectly balanced flavour.

Traditionally served as a main course, they embody the essence of Triestine cuisine—where fish is celebrated without excess or embellishment. Today, however, they are part of a shared culinary heritage between Friuli Venezia Giulia and Veneto.

At our restaurant, we’ve chosen to honour tradition—with a touch of contemporary elegance.
Our linguine alla busara stay true to the classic recipe, featuring fresh scampi and a rich, enveloping sauce. But we serve them with a refined scampi carpaccio on the side: raw, lightly marinated, offering the palate a contrast of textures and temperatures.
It’s a pairing that celebrates the sea in all its forms—from the depth of the stew to the delicacy of the raw.

If you love seafood, authentic traditions, and the emotions that only a well-crafted dish can evoke, we warmly invite you to visit us.
Our linguine alla busara are more than just a dish—they’re a story, a journey, an experience. And we’re ready to share it with you, forkful by forkful.
Whether you're touring the Prosecco vineyards, cycling through the hills, or heading towards the peaks of the Dolomites, stop by and join us for a taste adventure.