These traditional Italian fritters use salt cod as the star ingredient and couple it with a thick, leavened batter that is usually seasoned with parsley. When soaked in water or milk, the fish is either flaked and incorporated into the batter or cut into pieces that are later merely dipped in the mixture. Both versions are fried until golden and crispy and can be enjoyed as an appetizer or a light main course. The dish is usually associated with Liguria region and is traditionally enjoyed on Christmas Eve.
Panissa is a traditional dish originating from Liguria. Although there is a dish with the same name in Piedmont, where it's a risotto with beans, the Ligurian panissa is a fried appetizer made with chickpea flour, water, salt, and oil for frying. A combination of chickpea flour, water, and salt is whisked, then poured into a rectangular pan and cooked until thick. The mixture is left to cool, and the blocks of the mixture are then fried in hot oil until golden brown. Once drained, panissa is sprinkled with salt and served immediately. It's recommended to serve this appetizer with a glass of sparkling wine.
Brandacujùn is a traditional dish originating from western parts of Liguria. It's made with a combination of stockfish (usually dried cod), potatoes, olive oil, garlic, pine nuts, parsley, and seasonings such as salt and black pepper. The combination is mashed and mixed until smooth and creamy. Brandacujùn is typically served as an appetizer and enjoyed smeared on crusty bread that's been rubbed with garlic.
Frisceu is a traditional Ligurian appetizer or a snack made with flour, fizzy water, salt, yeast, and olive oil. The batter should be fairly firm, and once prepared, it is fried in boiling oil until the fritters rise to the surface and puff up. Before eating, they are often sprinkled with salt and served hot. These fritters are also called cuculli and can be additionally enriched with ingredients such as whitebait, dried cod, shallots, or oregano.
Alici a scapece is a traditional appetizer originating from Liguria. It consists of fried and marinated anchovies. The ingredients usually include anchovies, garlic, bay leaves, white wine vinegar, flour, olive oil, and salt. The anchovies are rinsed, dried, and coated with flour, then fried in oil and drained. The vinegar, water, garlic, olive oil, bay leaves, and red chili flakes are brought to a boil, and the marinade is then poured over the anchovies, which are left to marinate for 24 hours. Alici a scapece are then ready to be enjoyed, traditionally at room temperature.
Acciughe ripiene are stuffed anchovies originating from the coastal regions of Liguria, consisting of fresh European anchovies that are butterflied and filled with a mixture of breadcrumbs, garlic, parsley, and often cheese or eggs. This preparation is a staple of the "cucina povera" across the Italian Riviera, particularly in provinces like Genoa and La Spezia, where the abundance of bluefish provided an accessible source of protein for maritime communities. The development of the recipe is linked to the historical necessity of maximizing small, inexpensive catches by adding bulk through locally available pantry staples like stale bread and aromatic herbs. While variations exist along the Mediterranean coast, the Ligurian version is specifically noted for its use of local marjoram and the frequent exclusion of tomato, focusing instead on the saline profile of the fish. Preparation begins with the meticulous cleaning of fresh anchovies, where the head and internal organs are removed and the backbone is extracted while keeping the two fillets attached at the tail to create an open, fan-like shape. The stuffing is prepared by combining breadcrumbs soaked in milk or water with minced garlic, fresh parsley, marjoram, and grated Parmigiano-Reggiano or Pecorino, sometimes bound with a small amount of beaten egg. A portion of the filling is placed on one butterflied anchovy and covered with another, or the single fish is rolled around the stuffing to form a small cylinder. The stuffed fish are then arranged in a baking dish greased with olive oil, topped with more breadcrumbs, and baked at high temperatures for a short duration, typically around fifteen minutes, until the exterior is golden and the fish is opaque. A unique technical aspect of the dish is the preservation of the tail, which acts as a structural anchor during the cleaning and stuffing process, preventing the delicate fillets from separating. Acciughe ripiene are served either hot as a main course or at room temperature as part of a mixed antipasto platter. They are eaten in both household settings and specialized seafood trattorias known as sciamadde. The high salinity and oil content of the anchovies require a pairing with crisp, high-acid white wines that can cut through the fat, such as Vermentino Colli di Luni or Pigato from the Riviera di Ponente. These wines often possess saline notes that complement the marine origin of the fish.
Lisogni is a traditional appetizer originating from Liguria, and it's a specialty of Bormida. These fried dumplings are usually made with a combination of potatoes, flour, milk, garlic, olive oil, and salt. The potatoes are peeled, boiled, passed through a food mill, and kneaded with the milk, flour, and salt. The firm dough is shaped into long loaves that are cut into many smaller pieces and flattened by hand. They're baked on both sides until golden and arranged on a platter while piping hot. The dumplings are covered with a heated mixture of olive oil and garlic, and lisogni are ready to be enjoyed. If desired, add some parsley or crumbled egg yolks for more flavor.
Bianchetti al limone is a traditional fish dish originating from Liguria. Although there are some variations, it's usually made with a combination of whitebait, lemon juice, olive oil, chopped parsley, and salt. The fresh whitebait is cleaned, dried, and arranged on a platter. The fish is sprinkled with salt and chopped parsley, and then drizzled with extra-virgin olive oil and lemon juice. The dish is marinated for two hours (during which it cooks in citric acid) and it's served with lemon wedges on the side. Bianchetti al limone can be served cold or well-chilled.
Sgombri con le cipolle is a traditional dish originating from eastern Liguria. It's usually made with a combination of mackerel fillets, sliced onions, white wine and white wine vinegar, thyme, bay leaves, juniper berries, salt, and pepper. The fish is layered in an ovenproof dish with the sliced onions, wine, vinegar, salt, pepper, and juniper berries. The dish is baked, then left to cool and chilled for a day. A few hours before serving, sgombri con le cipolle is taken out of the fridge and brought back to room temperature before it's enjoyed.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot,
nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable.
For the “Top 9 Ligurian Appetizers” list until June 15, 2026, 52 ratings were recorded, of which 44 were recognized by the system as legitimate.
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instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.
