Wednesday, 22 September 2010

GOURMET WORDS OF THE ITALIAN RIVIERA: BURIDDA (FISH STEW)

Buridda is Liguria's fish stew "par excellence", a hearty concoction of small-sized sea produce: rockfish, seafood and crustaceans, served in a casserole with slices of toasted bread.
Buridda is a long-time classic, popular all over the region. It used to be the “complete meal” prepared by any sort of cheap eating joints (osterie and trattorie), as well as the daily fare of caravana (dock men). Variations abound: try stockfish (in the past, a part of the workmen’s wages was paid... in stockfish!) and cuttlefish buridde and should you visit Portovenere (SP), don't miss the potent taste of conger eel buridda. As for wine pairings, opt for DOC Ormeasco Sciac-trà (rosè) or DOC Riviera ligure di ponente Rossese. If you are in a "pop meets chic" mood, go for Champagne rosé.

A presto e buon appetito!

Luisa Puppo
Ligucibario

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