Risotto al Nero di Seppia
Risotto al Nero di Seppia: Risotto al Nero di Seppia or Black risotto made with cuttlefish or squid ink. Those who have never tasted risotto with cuttlefish ink “nero di seppia”, will probably turn up their noses just thinking about eating it. The ink gives a pearl look to the risotto rice and has a taste […]
Cacciucco
Cacciucco: Cacciucco is an Italian fish stew native to the western coastal towns of Tuscany and Liguria.It is a hearty stew consisting of several different types of fish and shellfish. According to one tradition, there should be five different types of fish in the soup, one for each letter c in cacciucco. A wide variety […]
Acqua Pazza
Acqua Pazza: Acqua Pazza (lit. crazy water in Italian) is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it. There are many different variations of this sauce, from light broths, to thick tomato based sauces, which have been found […]
Cappon Magro
Cappon Magro: Cappon Magro or capòn magro is an elaborate and rich Genoese salad of seafood and vegetables over hard tack arranged into a decorative pyramid and dressed with a rich sauce.Cappon magro means ‘fast-day capon’. Since the dish contains no meat, it is suitable for traditional Catholic fast days including Christmas Eve. Each layer of […]
Caponata
Caponata: Caponata (Sicilian: capunata) is a Sicilian aubergine (eggplant) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce. Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, […]
