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frutti di mare

my version -- infused with saffron; clams, prawn, red snapper, cod; served with grilled fennel, leak, and garlic ciabatta toast...

Its a popular multi-seafood dish along the cost of Italy. Frutti di Mare literally means “Fruit of the Sea” and can include all types of seafood, including mussels, clams, prawns and other shellfish.

"Fish dishes are found all over Italy, featured in soups and stews.

In Northern Italian cuisine, fish is not as common, as the region is more mountainous than oceanic. However, along the coasts, you’ll find dishes that feature shellfish. Due to its proximity to the Adriatic Sea, the Veneto region features fresh seafood such as shrimp, eel, clam, and fish. Liguria, along the western side, has offerings of swordfish, sea bass, tuna, and sardines.

In the Central region, Tuscany’s western edge borders the sea and as such, you’ll find popular seafood dishes such as fish stew cacciuccio alla Livornese. Also in Central Italy is the Marches, with a heavy seafood influence, seen in fish stew brodetto. Abruzzo and Molise, tucked between the mountains and the Adriatic Sea, also feature much seafood in their cuisine, along with rustic pastas and egg dishes.

Southern Italian cuisine, with the sea surrounding it, offers much in terms of seafood. In almost all regions of Southern Italy, you’ll find grilled ocean-fresh seafood, such as fish fried in olive oil. Puglia, the “heel” of Italy’s “boot,” features hearty seafood dishes such as stewed or grilled mussels, octopus, and fish.

Sardinia and Sicily, the islands, also offer much seafood, combined with the influence of Greek, Arab, and Spanish cuisines. Spicy fish soup and spaghetti con bottarga (mullet roe) are popular choices." -- Cucina Toscana


© Faisal Hoque
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