clams, crabs, squid, anchovies and sardines, among other delights. Mullet eggs are harvested and dried into solid blocks. This strongly flavored food, called bottarga, is shaved or thinly sliced to serve over pasta or salad. Cassòla, a flavorful seafood soup, can have...
Campania cuisine heavily relies on seafood. Fresh seafood is eaten in antipasto, or in a fried assortment calledfritto di pesce, and can also be found in soups, stews and pasta.Polpo affogato“drowns” octopus in boiling salted water before sauteing it with tomatoes and hot peppers in olive o...
I opted for the full lunch set menu. The antipasti misto consisted of Carrots, large white beans and red onions salad, Squid ink Crostini, Quiche (bacon, onion, potato and cabbage), home-made smoked salmon and pickled lotus root. A very global dish! now, the pasta dish was worth the v...
Modern Sicilian cuisine is widely varied due to the many centuries of outside influences. Today, the diet is comprised of grains and vegetables, seafood, meats and dairy and plenty of fresh produce and olive oil. As with most of Italy, Sicilian cuisine often offers pasta. Most of the pasta...
Seafood is not a large part of Lombardia cooking, but lake fish, crayfish and snails are enjoyed. Agoni are preserved with bay leaves to eat in a dish called missultitt. Alborelle, a tiny fish, are deep fried and eaten whole. Frogs are cooked with onions, tomato and garlic in white ...
Calabria is the region at the toe of the boot of Italy. Surrounded by the Tyrrhenian waters, the local seafood is used in many Italian fish recipes. Tuna is served in a piquant vinegar and onion sauce and swordfish is served roasted with capers, lemon, olive oil and parsley. ...
though this should not be taken to mean that Tuscan recipes are bland. Great care is taken with each of the ingredients by choosing the herbs and local wines to bring out their flavors. Another seafood dish, known asbaccalà alla fiorentina, features salt cured cod, which is fried and then...
In regions of Italy along the coast, seafood appetizers are likely to be served as part of the antipasto course. Bottarga is an Mediterranean appetizer unique to this area of Italy. Tuna or mackerel roe is preserved by salting and drying. When the egg sacks are completely dry, they can be...