The hotel management schools (Istituto Alberghiero) of Alassio and Finale Ligure will take part in the Italian Food Riviera Class, in the section of the Expo 2015 dedicated to schools.
The pupils of the two Ligurian institutes will be accompanied by their teachers and by the President of the Federazione Italiana Cuochi (Italian Cook Federation), Renato Grasso.
The recipes chosen to be presented by the Ligurian institutes at the Expo are two traditional dishes of the region: Cappon Magro and Cima.
Cappon magro is a recipe of ancient tradition, made with fish and vegetables. It used to be considered a dish for the poor, and it was consumed mainly by fishermen, who used to eat it in their boats, or by the servants of the nobles’ residences, who made it from banquets’ leftovers. Today, capon magro is a very sough-after delicacy.
Cima is also a traditional Ligurian dish, not easy to make: it is composed by meat filled with many ingredients and boiled for hours in vegetables broth, wrapped in a linen cloth, then let to rest under a weight.
This week, we suggest the recipe for a delicious cappon magro.
Giulia Luzi
International editions: