Kissed by the sun and caressed by the Adriatic, Romagna has always had a special connection with the sea, which is a very important resource for this area. As a result, Romagna’s cuisine has also developed an important maritime tradition that can also be enjoyed by the many tourists who choose to visit this territory.
Among the most popular fish products in Romagna you can find the blue fish, that includes a wide variety of Adriatic fishes, mostly small, with bluish scales on the upper part of the body and silvery ones on the lower part: this is undoubtedly the absolute protagonist of summer dishes.
Mackerel, sardines, anchovies, herring, mantis shrimp and piper gurnanrd together with swordfish, salmon and tuna complete the varied cuisine of Romagna through many tasty recipes: a real enjoyment for the palate..
There is a wide range of delicious blue fish recipes. With anchovy fillets, tuna, cauliflower, salt and Brisighella DOP extra-virgin olive oil we can create a tasty salad.
What if we use the same anchovies to flavor a soft cream of cabbage and potatoes? These are just two quick examples of how the blue fish can be a very special ingredient of a lot of culinary delights.
The great Pellegrino Artusi suggests two blue fish-based recipes in his gastronomic bible “La scienza in cucina e l’arte di mangiar bene”: anchovies marinara and stuffed sardines. If the first course tends to enhance the original flavor of anchovies through a simple dressing made with garlic, parsley, salt, pepper and oil, the second recipe offers a richer course with breadcrumbs, eggs, oregano and garlic. Find out the recipes…
Finally, among Romagna’s most popular blue fish dishes we must mention the rustida, the grilled fish that can be enjoyed with a good glass of Sangiovese wine, perfect to match with the flavor and pulp of blue fish.