The recipe of the cioppino, San Francisco, maybe from Sicily

Recipe here.

Wednesday February 16, 2011


2 responses to this post.

  1. Posted by Emilio on February 19, 2011 at 2:46 pm

    The “cioppino” is a dish from the Italian region of Liguria. Originally called “ciuppin”. It was a dish that fishermen used to prepared with the unsold fish and the broth was made with the leftover after cleaning the fish. The recipe is quite a few century old , actually, you can find a similar recipe in the Roman cuisine.
    You can find similar recipes in every costal town of Italy with a few variations. It is suggested it was imported in this Country by sailors from Genova. Originally it did not have tomatoes since they were introduced later to Europe from central America.
    You also must know that “cioppino” is a kind of sweet bread with eggs made in some north central region of Italy.
    Let me know if you need more info. Ciao Emilio


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