In the December number – Palatifini explained the Cappon Magro one of the finest examples of ligurian cuisine, taking its name from the tub gurnard, or “capon fish”. It’s a combination of skilfully dressed poached fish and vegetables, laid on top of one another and each layer brushed with plenty of salsa verde, the tipically Ligurian parsley-based sauce. The base is made up of traditional gallette del marinaio, a type of round cracker. The whole dish is elaborately garnished with lobster, oysters and prawns. You can’t deny your taste buds the pleasure of Cappon Magro!
Blue is a new magazine dedicated to Genoa and Liguria. Blue is launched as a way of improving communication, with the ambition of reaching Ligurian people as well as an international audience potentially interested in what happens in our cities and region.
The section about typical food and wine of Liguria is edited by Palatifini.