Savoro is a method of cooking fish, typically small or medium-sized fish like sardines, mackerel, or red mullet. The name “savoro” comes from the Italian word “Saporito,” meaning “tasty” or “flavorful,” reflecting the Venetian influence on Ionian cuisine. Savore or savoro is a sauce made with olive oil, vinegar, garlic, flour, and rosemary. Invented when refrigeration did not exist, housewives could preserve fish for roughly one week.
Savoro sauce is used to season and preserve fish fried the previous day. In its traditional mode, vinegar rather than wine is used. The sauce was typical in the islands of the Ionian Sea occupied by the Venetians and heavily influenced by them.
In Greek cuisine, it accompanies fish, liver, snails, boubouristi, zucchini, and other fried vegetables.
