In the monumental (great) Triumph of the Ligurian cuisine meets the sea, the land and the food is combined with the architecture. This magnificent "fish and vegetables" composition was originally eaten during Lent. Hence the word "Magro" is (lean). Cappon Magro is not a salad, but a complex mosaic that is made from fish, shellfish, seafood and egg. These ingredients are layered and seasoned with salsa verde, but some prefer a little oil, vinegar or lemon juice. The chef can let your imagination run wild in the preparation, provided that the essential Steps are respected: for example, only light meat, use any vegetables boil separately and dip can be a kind of crisp bread in vinegar or white wine, respect the symmetry of the composition, etc.
Recommended wine: white wine, DOC Golfo del Tigullio Vermentino, although vinegar and lemon juice were inside.
Recommended wine: white wine, DOC Golfo del Tigullio Vermentino, although vinegar and lemon juice were inside.
Clelia Frignani by Ligucibario
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