Liguria, Italy
Acciughe ripiene
In Liguria, Acciughe ripiene is fresh anchovies stuffed with breadcrumbs, herbs, garlic, and cheese.
The complete directory
Find your next
favorite food.
14 foods match this view. Search local names, narrow the map, or follow a category.
Filters
Naples, Italy
Acqua pazza
In Naples, Acqua pazza is fish poached with tomatoes, garlic, parsley, oil, and white wine.
Lazio, Italy
Anguilla alla Bisentina
In Lazio, Anguilla alla Bisentina is eel braised with tomato, garlic, herbs, and aromatic vegetables.
Italy
Anguilla alla giovese
In Italy, Anguilla alla giovese is eel braised with tomato, garlic, herbs, and aromatic vegetables.
Italy
Anguilla alla muranese (Glassmakers' Eels)
In Venice, Anguilla alla muranese is eel cooked with tomato, garlic, and herbs in the lagoon tradition.
Italy
Baccalà alla Maremmana
In Italy, Baccalà alla Maremmana is salt cod cooked with tomato, onion, garlic, and herbs.
Venice, Italy
Baccalà Mantecato
Venetian whipped salt cod beaten with olive oil into a silky cream, served on crostini or polenta. The slow emulsion gives it a mayonnaise-like texture.
Liguria, Italy
Bianchetti al limone
In Liguria, Bianchetti al limone is tiny white fish dressed with lemon, oil, and parsley.
Friuli-Venezia Giulia, Italy
Bisato in speo
In Friuli, Bisato in speo is eel roasted on a spit until browned, with garlic and herbs for serving.
Venice, Italy
Bisato in umido
In Venice, Bisato in umido is eel gently stewed with tomato, garlic, and herbs until tender.
Sardinia, Italy
Bottarga
Pressed, dried fish roe, especially mullet or tuna, sliced thinly over pasta, bread, or salads.
Genoa, Italy
Cappon Magro
A monumental Genovese seafood-and-vegetable timbale layered over a ship's biscuit, dressed with green sauce and crowned with prawns. A historic aristocratic dish.
Palermo, Italy
Sarde a Beccafico
Sicilian stuffed sardines rolled with pine nuts, raisins, breadcrumbs, and lemon, baked until golden. A festive dish from Palermo with Arab-Sicilian roots.
Venice, Italy
Sarde in Saor
Venetian sweet-and-sour marinated sardines with pine nuts, raisins, and onions. A legacy of Venice's spice trade, eaten as a cicchetto.