The cuisine of the Ligurian sea

The Ligurian sea, basically, is a poor sea, with little fish, but there are nevertheless its rare specialties such as the anchovies of Camogli and Monterosso and the prawns of Sanremo and Santa Margherita Ligure . Anchovies, in particular, in the Ligurian Sea acquire a salty and delicate taste at the same time whether they are eaten fresh or preserved and already in the Middle Ages they were a bargaining chip with Piedmont.

In Noli and Varigotti , the blue fish called ciciarelli and zerli are eaten fried, which are sometimes eaten standing up, like the fried cod that is eaten in the frying shops of Sottoripa in Genoa .

The Ciuppin in Sestri Levante is a seafood soup with white wine and vegetables, the same dish, with the addition of anchovies is called bagnun in Riva Trigoso , while with conger eel , cuttlefish, stockfish and potatoes it is the buridda.

Finally, there is the thin capon, originally made with the leftovers of the day before but which, in reality, is a rich and elaborate dish, made up of several layers of fish, crustaceans, sailor's biscuits, eggs and vegetables.