Thursday, 17 March 2011

GOURMET WORDS FROM THE ITALIAN RIVIERA: SEPPIE COI CARCIOFI - cuttlefish and artichokes stew


Gorgeous carciofi di Albenga

Cuttlefish – named even by Plinius the Elder – were the protagonists of Nobel poet Eugenio Montale’s first collection (Ossi di Seppia, cuttlefish bones). Lerici (SP) is probably the regional homeland of cuttlefish recipes. Seppie with artichokes – olive oil, garlic and a sprinkle of parsley – they are a classic, but alternative casseroles abound: beet greens - the renowned zimino stew, Ameglia (SP) – beans, mushrooms… Wine matching: white, Riviera ligure di ponente Pigato, but go for rosé if you add tomato sauces



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