The Coast in the Cuisine
The cuisine on the sea
The cuisine of the Coast of the Flowers is developed on the sea on one side and on the hills and in the terrazzamentis of the hinterland for the other part.
This unique mix to the world has allowed the realizations of savory dishes often originated from a poor kitchen but that it has known how to invent unique tastes and
colors.
The Recipes:
- Capponata
- Vegetables with salsina to the basil
- Condiglione
- Trenette to the pesto
- Pasta with the bottarega
- Pasta with the juice of muscles
- Pissa to the Andrew
- Fried Panissa
- Soup of dry peas
- Pancakes of baccala'
- Brandacojon
- Stoccafisso
- Stoccafisso
"to the marinaresca"
- Stuffed cuttlefish
- Bughe in sciabecco
- Baccala' to the agliata
- Swordfish to the white wine
- Stewed of
castrated
- Omelet of beets
to the coast one
- Capponatina
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