Italian Fish Dishes

This traditional Italian dish is usually associated with the Veneto region. It consists of salted cod that is primarily boiled in a mixture of water and milk. It is then thoroughly deboned, and finally mashed until it reaches a creamy but firm con... READ MORE

Swordfish rolls are one of the traditional Italian dishes that are mainly associated with Sicily. The dish employs thin swordfish fillets that are stuffed with different combinations of breadcrumbs, lemon zest, capers, garlic, fresh herbs, pine nu... READ MORE

These traditional Italian fritters use salt cod as the star ingredient and couple it with a thick, leavened batter that is usually seasoned with parsley. When soaked in water or milk, the fish is either flaked and incorporated into the batter or c... READ MORE

One of Italian classics, acqua pazza (lit. crazy water) is a traditional Neapolitan way of poaching fish whose origins date back to the Middle Ages. Originally, because of the high duty on salt which was back then an unavailable commodity, the loc... READ MORE

The famed signature dish of Vicenza, baccalà alla Vicentina is made with stoccafisso (lit. stockfish), which refers to a cod that is not salted but air-dried until almost rock-hard, and requires several days of soaking before being... READ MORE

This classic Sicilian dish employs butterflied sardines that are stuffed with a mixture of toasted breadcrumbs, parsley, anchovies, pine nuts, and raisins, with the occasional addition of grated parmesan. Stuffed sardines can be formed into indivi... READ MORE

One of Venice's most traditional dishes, this delicious appetizer of marinated sardines originated among the fishermen and seafarers of La Serenissima as a way to preserve fish during their long voyages. Sarde in saor are made by frying fresh sard... READ MORE

Also known as pasta con la mollica alla Calabrese, or in dialect, pasta ca muddicata, this traditional pasta dish called pasta e alici is made with anchovies and toasted breadcrumbs as one of the most traditional dishes of the re... READ MORE

Pesce spada alla siciliana is a traditional dish originating from Sicily. It consists of a swordfish fillet topped with a sauce of olives, tomatoes, and capers. The full list of ingredients includes capers, olives, cherry tomatoes, swordfish steak... READ MORE

Acciughe al verde is a traditional dish originating from Piedmont. The dish consists of anchovies in green sauce, or bagnet verde. In order to prepare it, salt-preserved anchovies are first washed and filleted, then topped with a sauce consisting ... READ MORE

Grilled sardines are a simple, traditional seafood dish especially common in coastal Mediterranean areas and during summer months, when fresh sardines are plentiful. The dish is straightforward and emphasizes the natural flavors of the sardines: t... READ MORE

Spigola al forno is a traditional fish dish with many variations. Although there are many variations, it's often made with a combination of sea bass, garlic, parsley, breadcrumbs, olive oil, lemon juice, salt, and herbs such as thyme, marjoram, or... READ MORE

Riso e filetto di pesce persico is a traditional dish originating from the Lake Como area. The dish is usually made with a combination of rice (carnaroli is the suggested variety), perch fillets, butter, sage, flour, white wine, onions, and vegeta... READ MORE

Salt-crusted sea bass is a typical Italian dish, mainly enjoyed in the coastal regions of Liguria, Veneto, Puglia, and Sicily. After it has been thoroughly cleaned, the whole fish is coated in sea salt, which is occasionally enriched with finely c... READ MORE

Missoltini (also known as misultitt or missultin in local dialect) is a type of preserved shad prepared in the area of Lake Como, especially around Tremezzina. The shad is cleaned (insides are used for another local delicacy, READ MORE

Red mullets—or triglie in Italian—have been a prized delicacy since Roman times, but it wasn’t until the 16th century that this preparation with tomato sauce became common in coastal Tuscany. In fact, the dish has its ro... READ MORE

Spiedini di alici is a traditional fish dish originating from Italy. The dish is usually made with a combination of anchovies, breadcrumbs, flour, garlic, parsley, olive oil, salt, and black pepper. The anchovies are dredged in a mixture of breadc... READ MORE

This traditional anchovy soup hails from Liguria, more specifically from the Sestri Levante comune. The base of the soup is created with onions, garlic, and parsley that are sautéed in olive oil and then slowly simmered alongside tomatoes, ... READ MORE

Tonno alla genovese is a traditional dish originating from Genoa. The dish is usually made with a combination of tuna steaks, onions, garlic, white wine, wild mushrooms, cherry tomatoes, olive oil, parsley, salt, and pepper. The tuna is marinated ... READ MORE

Risotto di gò is a traditional Venetian risotto made with gò (also known as gobio or goby fish), a small fish found in the Venetian Lagoon. This dish is particularly famous on the island of Burano, where it has been cherished for gen... READ MORE

Pesci in carpione is a popular fish dish prepared throughout Northern Italy, especially in the area around Lake Como and Lake Garda - it can also be found in the Italian-speaking parts of Switzerland, such as Ticino. In carpione is a meth... READ MORE

Burrida is a Sardinian technique of serving fish such as skate, smooth hound shark, or dogfish (or any firm-fleshed fish). The fish are sliced and simmered in a broth flavored with celery, carrot, onion, and lemon. Afterwards, for the Cagliari ver... READ MORE

Sbroscia or zuppa di lago is a traditional fish soup originating from the Bolsena area. The soup is usually made with a combination of fish from the Bolsena lake, mint, potatoes, onions, garlic, tomatoes, stale bread, hot peppers, olive oil, and s... READ MORE

This simple fish dish combines cooked pike and an aromatic anchovy-based sauce. The dish hails from Verona and is especially popular around the areas surrounding Lake Garda. The fish is first cooked, typically in a broth flavored with onions, carr... READ MORE

Sogliole alla parmigiana is a traditional fish dish made with sole as the star ingredient. Other ingredients usually include fish stock, salt, pepper, butter, Parmigiano-Reggiano cheese, and lemon. The fish is skinned, placed into a buttered ovenp... READ MORE

Pesce alla pizzaiola is a traditional fish dish originating from Italy. Although there are a few variations, the dish is usually made with a combination of fillets of fish such as sole, cod, or hake along with oregano, olive oil, parsley, garlic, ... READ MORE

Spigola in agrodolce is a traditional fish dish. The dish is usually made with a combination of sea bass, onions, olive oil, bacon, sugar, butter, flour, salt, pepper, and lemon juice. The fish is cut into slices, seasoned, and bronwed on both sid... READ MORE

Boreto alla Graisana is a true culinary gem from Grado, a small city between Venice and Trieste that has always been strongly linked to the sea. Traditionally prepared by fishermen using the leftover catch of the day, this simple dish was flavored... READ MORE

Tonno alla ghiotta is a traditional dish originating from Sicily. The dish is usually made with a combination of tuna steaks, onions, garlic, tomatoes, celery, olives, capers, parsley, oregano, olive oil, red wine vinegar, salt, and pepper. The st... READ MORE

Frittelle di stocco are traditional Calabrian fritters made from stoccafisso (stockfish), a staple in the region's cuisine. These savory treats are typically prepared by creating a batter of flour, water, and eggs, to which finely chopped, rehydra... READ MORE

Nasello alla palermitana is a traditional fish dish originating from Palermo. The dish is usually made with a combination of hake, garlic, anchovies, breadcrumbs, rosemary, lemon juice, olive oil, salt, and black pepper. The garlic and anchovies a... READ MORE

Orata alla pugliese is a traditional fish dish originating from Puglia. The dish is made with a combination of bream, potatoes, garlic, pecorino, olive oil, parsley, salt, and pepper. The potatoes are sliced and left to soak in cold water. The fis... READ MORE

Trota in bianco is a traditional fish dish originating from Umbria. The dish is usually made with a combination of cleaned trout, parsley, garlic, lemon juice, olive oil, salt, and black pepper. The trout is placed into a pan and covered with salt... READ MORE

Baccalà alla Maremmana is a traditional dish from the Maremma region in Tuscany. It features salted cod (baccalà) prepared in a rich tomato-based sauce with various vegetables and aromatic herbs. The preparation of baccalà all... READ MORE

Bisato in umido is a traditional Venetian dish made with eel cooked "in umido" (meaning "in a stew" or "braised"). In this preparation, the eel is first cut into pieces, then slowly braised in a rich sauce of carrots, celery, onions, garlic, and w... READ MORE

Bisato in speo is a traditional dish from Grado, featuring eel (bisato) that is skewered and grilled, a technique known as "in speo" in local dialect. It has been a staple for centuries in the area of Marano Lagoon. The eel is typically m... READ MORE

Stocco e fagioli is a traditional Calabrian stew made with stockfish (air-dried cod) and beans, typically cannellini or white beans, creating a hearty and flavorful dish. The stockfish is rehydrated over several days before being cut into pieces a... READ MORE

Trotelle al vino rosso is a traditional fish dish originating from Piedmont. The dish is usually made with a combination of small trout, onions or shallots, fish stock, butter, flour, anchovies, olive oil, celery leaves, red wine, bouquet garni sp... READ MORE

Stocco arrostito (or roasted stockfish) is a traditional Calabrian dish featuring stockfish, which is air-dried cod, prepared by roasting it over an open flame or grill. This method of cooking imparts a smoky, charred flavor that enhances the natu... READ MORE

Bianchetti al limone is a traditional fish dish originating from Liguria. Although there are some variations, it's usually made with a combination of whitebait, lemon juice, olive oil, chopped parsley, and salt. The fresh whitebait is cleaned, dri... READ MORE

Stocco alla Mammolese is a hearty stew made with rehydrated stockfish, potatoes, tomatoes, onions, olives, and dried peppers, simmered together to create a deeply flavorful dish. Stocco di Mammola, the main ingredient in the dish, is not only priz... READ MORE

Risotto con le trote is a traditional type of risotto originating from Veneto. The risotto is usually made with a combination of rice (preferably vialone nano), white wine, fresh trout, garlic, butter, olive oil, parsley, bay leaves, peppercorns, ... READ MORE