Top 11 Ligurian Seafood Dishes

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.Expand

Zuppa di muscoli is a traditional mussel soup originating from Liguria. The soup is usually made with a combination of mussels, garlic, tomato paste, dry white wine, parsley, garlic, olive oil, and toasted bread. The mussels are cooked in water until they open. They're removed from the pot, while the cooking liquid is reserved for later. The garlic and parsley are sautéed in olive oil and mixed with the tomato paste, wine, and mussels with some of the cooking liquid. The soup is simmered for a few minutes, and it's then typically served over toasted bread in deep bowls.Expand

Cappon magro is a flavorful seafood and vegetable salad from Liguria served on a hardtack cracker. The salad is visually appealing since the ingredients are traditionally arranged in a colorful pyramid and drizzled with green sauce. Some of the most common ingredients used in cappon magro include lobsters, white fish, carrots, potatoes, celery, olives, capers, and hard-boiled eggs. The dish is usually reserved for special, festive occasions.Expand

This traditional anchovy soup hails from Liguria, more specifically from the Sestri Levante comune. The base of the soup is created with onions, garlic, and parsley that are sautéed in olive oil and then slowly simmered alongside tomatoes, basil, and a touch of white wine. Thoroughly cleaned anchovies are then submerged in the tomato base, and due to its tender consistency, the dish should never be stirred. Bagnun originated as a simple and frugal fishermen’s meal that was quickly prepared after a long day at sea. In the past, it was usually associated with the summer season, but nowadays it is enjoyed all year round, typically accompanied by rustic, country-style bread.Expand

Burrida is a traditional Ligurian fish soup that's often also described as a stew. The fish used in the burrida include rascasse, sea-hen, star-gazer, angler or frog-fish, eel, scorfano rosso, inkfish, octopus, suherello (a type of mackerel), and palombo or dogfish. The broth is made with olive oil, onions, carrots, celery, garlic, parsley, anchovies, tomatoes, and sometimes a few dried mushrooms. The combination is seasoned with salt, pepper, and basil, and the water is then added to create a broth. The fish are cut into thick slices and added to the pot, then cooked until done. In the past, burrida was served with dry bread buns known as gallette del marinaio, but nowadays it's usually served with toasted bread. In Sardinia, there's also a dish called burrida, but it refers to a different technique of serving fish such as skate or dogfish by dressing it with a sauce consisting of garlic, olive oil, parsley, pine nuts or walnuts, and vinegar. The Sardinian burrida is always served cold.Expand

Buridda is a famous Italian seafood stew (occasionally also classified as soup) with numerous modern varieties. Traditionally, it was a fisherman’s dish made with leftover fish, usually cod and dogfish, which were cut into smaller pieces and stewed together with olive oil, mushrooms, pine nuts, and capers. However, modern varieties include other types of fish such as red mullet, cuttlefish, or monkfish, and usually include onions, tomatoes, and wine. Some regional variations also include crab meat, squids, and fried anchovies, together with peas, artichokes, beets, carrot, celery or olives. The dish originated in the Ligurian area and is often referred to as the Ligurian fish stew. It is particularly connected with the city of Cinque Terre and is often mentioned as one of the most common Italian dishes available in the area. The availability of different fish and traditional vegetables have caused the creation of numerous buridda varieties, and a uniform recipe for this authentic dish is hard to provide. Traditionally, round Italian buns called galette del marinaio are served alongside buridda.Expand

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.Expand

Tonno alla genovese is a traditional dish originating from Genoa. The dish is usually made with a combination of tuna steaks, onions, garlic, white wine, wild mushrooms, cherry tomatoes, olive oil, parsley, salt, and pepper. The tuna is marinated in a mixture of onions, garlic, parsley, olive oil, black pepper, and wine. The cherry tomatoes on the vine are drizzled with olive oil, sprinkled with salt, and baked for a few minutes. The mushrooms are sliced and sautéed in olive oil, seasoned with salt and pepper, and the tuna steaks are then placed in the pan with white wine and cooked on both sides. They're seasoned with salt and pepper, sprinkled with parsley, and the dish is served with roasted cherry tomatoes. If desired, serve tonno alla genovese with a few lemon wedges on the side.Expand

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.Expand

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.Expand