Cappon Magro is the most brilliant, elegant and sumptuous dish in Ligurian cuisine
the Cappon Magro, “magro - lean' because it is fish-based, is the masterpiece of Ligurian cuisine and is the astonishing evolution of a cold salad that was formerly eaten by fishermen with the fish spoiled in their nets. It was in the 16th century that the different types of fish placed on a slice of hard bread or on a sailor's galette soaked in water and vinegar, with the addition of vegetables and crustaceans, a green parsley-based sauce and, above all, the scenographic presentation when it was served, that the cappon magro became the 'food of the nobility', a sumptuous dish to be displayed on lean days during festivities and when one had important guests.
"Let's Taste Liguria" is a project carried out by Confartigianato Liguria with co-financing from the Liguria Region, Department of Training, and in collaboration with Valbormida Formazione, with the aim of enhancing Ligurian products of excellence. Protagonists of the project were the students of the Professional Education and Training Courses for Catering Operators. Each student identified created a dish, with the accompaniment and supervision of teacher Sandro Usai and with Renata Briano, Ligurian food blogger and exceptional testimonial. In the approximately 4' video, a modern interpretation of “Cappon Magro”.