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Here you can find a lot of information about some of the local dishes with their recipes, divided by area. This section offers also a list of typical courses of Versilia and explains all the passages for the most famous recipes of this place:

Local dishes divided by area: When visiting Versilia you can enjoy not only its historical patrimony and beatiful seaside resorts but also its delicious cuisine. Here we have collected some of the local dishes along with their recipes, divided by areas (we mention here the main cities in this zone and its surroundings).

Versilia has many wonderful parts and cities but we are just going to introduce to you the cuisine of the most important cities, Lucca, Pisa, Genoa and Massa Carrara.


The cusine in Lucca is a simple one and is based on products of the earth and the wines are not very strong and of difficult obsolescence, but velvety and full of flavour, examples are the white and red wines Doc of Montecarlo and the red and white wine of the Lucanian Hills (vini colline Lucchese Doc). Additionally the olive oil from its lands is one of the best in the world. Lucca is also famous for its spelt, an antique cereal, which was one of the favourite dishes of the romans which they fed a lot to their legions.
Il buccellato lucchese and la pasta da brioche are two very popular and famous deserts in Lucca. Other typical lucanian products are honey, products of the brushwood and milk and meat from the province Garfagnana.

Typical dishes of Lucca: The castagnaccio (chestnut cake) and the necci (chestnut crêpes) stuffed with ricotta cheese, both prepared with the chestnut flour of Garfagnana, also commonly called "flour of neccio"; The Spelt Wheat minestra (minestra di farro), typical dish of Garfagnana, which is not only exquisite but also particularly healthy; the infarinata, the risotto al piccione (pigeon risotto), the rosticciana di maiale (pork roast), the funghi trifolati (truffled mushrooms), the torta di ceci (chickpea tart) simply called "torta" in Pisa and Livorno, also called "calda calda" in Massa and Carrara, and "cecina" in Versilia. It is prepared above all in the pizzerias where it is sold even in slices; the befanini, biscuits baked in animal, star, heart and befana shaped molds; the bruschetta, i.e., toasted slices of bread, seasoned by spreading various sauces – olive, truffle, tuna, etc. sauces – that are served as appetizer.


Cuisine in Pisa offers lots of variety and taste, as diverse as the lands around it. From the sea to the farm land and on to the sweet, hilly landscape dominated by grain, olives and vines which on the high-ground gives way to rugged, wooded landscape.

Typical products are for example: Monte Pisano olive oil, Pecorino cheese, Parco di Migliarino lamb, Pisan beef, San Miniato truffle, pine nuts, mushrooms, Pisanello tomatoes and much more.

Tuscan bread, made without salt, is an essential element of Pisan cuisine and the base of many canapé which introduce every self–respecting meal. We advise you to taste the canapé with chicken liver, truffle or pheasant sauce. There are lots of first course soup dishes during the winter months, which are always accompanied by slices of stale bread: really tasty bean or farro soup, Pappa al Pomodoro or Pisan style cabbage soup, while lots of fish soups derive from the sea. Another typical dish is Panzanella, a poor man’s dish based on stale bread, tomatoes and onion. Pasta dishes worth a mention include Pappardelle with duck or hare sauce. Pallette, little balls of polenta in meat sauce, are also really tasty.

Pisan cuisine incorporates lots of types of meat. You can taste typical Pisan beef, wild boar with olives, lamb fricassee, rabbit and lots of game: hare, pheasant, deer and wild boar, prepared in various ways. Obviously, fish is also very much present: there is lots of dried cod, which you can eat "alla Pisana", fried or in a sweet and sour sauce. The coastal stock farms provide eels, mussels and clams; the Cozze Ripiene, mussels filled with secret ingredients, are excellent. Try them and you’ll believe us!

Desserts are based on the traditions of the poor and are based on dried fruit, such as Castagnaccio based on chestnuts, Pinolata with pine nuts, Torta Pisana, Torta coi Bischeri, full of chocolate and pine nuts, and lastly, oil and wine biscuits.

Wines: the land around Pisa, as in the rest of Tuscany, produces great DOC and IGT wines. The main names are: Chianti delle Colline Pisane, Bianco Pisano di San Torpé, Rosso Toscano and Montescudaio; the latter is available in white, red and Vin Santo. Vin Santo is an excellent passito wine which goes does down well with cantucci dry, almond biscuits.

Typical dishes of Pisa: The minestra di fagioli bianchi (white bean soup), seasoned with garlic, oil, sage and tomato sauce, the bavettine sul pesce, a spaghetti type, subtle pasta for a subtle fish soup, the zuppa di arselle (clams soup), served in soup plates on which bottom fried pieces of bread can be placed, the pesce ragno bollito (boiled tracine fish), the baccalà and the stoccafisso in agrodolce (sweet and sour salt cod and dried cod), cut into pieces, covered with flour and fried in very hot oil.


The cuisine of Genoa is based on traditional Mediterranean cooking. It is very rich in ingredients and flavors, and often very labor–intensive. The Ligurians use very simple ingredients, which by themselves seem insignificant, but when combined together, they truly accentuate and bring out each ingredient's individual qualities to produce a final result of superb flavor harmony: mushrooms, pine nuts, walnuts, and a great variety of aromatic herbs.

At the base of all recipes is Ligurian olive oil, delicately flavored and perfect for preparing tasty sauces. The most famous of these is pesto, a sauce made of basil, pine nuts, garlic, olive oil, and parmesan cheese. The best choice to accompany meat dishes is "salsa verde" (green sauce), made of parsley and pine nuts, while salsa di noci (walnut sauce) goes perfectly with pasta and ravioli.

Different kinds of focacce and torte salate (a kind of vegetable and cheese pie) are characteristically Genoese treats. These dishes are eaten both as meals and as appetizing snacks: from the simple focaccia all'olio (focaccia with olive oil) to focaccia filled with cheese, no one can resist the tempting smell of this Ligurian specialty! You can't leave without having tried the farinata, a unique kind of focaccia made from chick–pea flour.

Among the primi piatti (main courses), there are different kinds of pasta, flavored with the famous pesto or with meat juices, for example, troffie, trenette, and taglierini. One must–try from Ligurian cuisine is pansotti, huge ravioli stuffed with vegetables and herbs, and excellent with walnut sauce.

Among the various meat dishes, one of the most distinctive is tomaselle, veal roulades filled with meat, eggs, and aromatic herbs. Don't forget to try lamb stew with artichokes. One quintessentially Genoese dish is the cima, a pocket of pancetta stuffed with various ingredients, then served cold, in slices. Mushrooms are featured in the cuisine of the Ligurian hinterlands, flavoring meat dishes and complementing fish dishes as well.

Fish truly occupies an honored place on the menus of Genoese restaurants. A true masterpiece of Ligurian cuisine is the cappon magro: a very elaborate dish made of various kinds of fish and boiled vegetables, and seasoned with a sauce of herbs and pine nuts.
Other popular recipes are the fritto misto (mixed deep-fried seafood), l'insalata di pesce (seafood salad), triglie (mullet) alle genovese, stoccafisso in agrodolce (cod in sweet and sour sauce), with pine nuts and raisins. Mussels are omnipresent, alla marinara or stuffed with meat, cheese, eggs, or marjoram. Finally, the queen of the Ligurian sea; the anchovy, which can be eaten cold, but is best when stuffed.

Among the desserts, one of the most distinctive is "pandolce", a treat found on every table at Christmas time. Genoa is famous for its pastries: Canestrelli, amaretti, Baci di Dama (little walnut pastries), and Gobeletti, little short breads filled with quince jam.

Many restaurants and eateries serve healthy Mediterranean cuisine of fish, pasta with fresh pesto, mushrooms with olive oil, eggplant, pizza, focaccia, and of course, a variety of fine Italian wines.
Popular dishes include Cappon Magro (boiled fish with hard boiled egg and vegetables), Cima (veal stuffed with eggs and vegetables), as well as a variety of aromatic sauces for pasta, savory pies, and desserts such as candied fruit.
The cheese focaccia at daö Vittorio is another popular desert. The crust is thin and crispy and the light–colored crescenza cheese is mild with a distinctive tart flavor and melted to perfection.

Massa Carrara:

The lard of Colonnata, cut it into slices and then put between two slices of rustic bread along with a few pieces of tomatoes; the lamb of Zeri, which meat, very tender and sweet to the palate, has a very definite fragrance. It can be prepared in different ways: typically, it is cooked with terracotta plates (testi) and served with potatoes of Zeri; the testaroli of Lunigiana cooked under the ashes and seasoned with pesto or olive oil and grated ewe’s cheese (pecorino); the panigacci of Podenzana, typical dish of Lunigiana cooked in the fire–place, in terracotta plates, made by local craftsmen, that are put on top of each other; the rice cake (torta di riso), a cake made from rice and milk latte which origins come from several villages (Torano, Bedizzano and Mirteto).


ANCHOVIES (Or Sardines or Mackerel)

Fried Genovese Style


*3 qt Virgin olive oil
*1 1/2 lb Fresh anchovies (or sardines or mackerel)
*3 Eggs
*3 Garlic cloves
*1/4 c Finely–chopped Italian
*4 c Fresh bread crumbs
*Freshly–ground black pepper;
*2 Lemons

Fried Anchovies

Fried anchovies: typical dish from Genoa

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Heat oil to 375 degrees and maintain heat. Scale and gut anchovies, leaving heads and tails intact (or have your fish monger do this for you). In a large mixing bowl, mix eggs, garlic and parsley until well blended. Dip fish 3 or 4 at a time into egg mixture and then into bread crumbs. Shake well to remove excess egg-crumb coating and fry fish 3 to 4 at a time until crisp and golden brown, about 1 to 2 minutes. Remove and drain on a paper towel. Serve immediately with salt, pepper and lemon wedges. This recipe yields 4 servings as antipasto.


(Chickpea pancake)


Cecina: typical salad cake from Versilia

Cecina: the typical salad cake of Versilia

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*340 g Gram (chick–pea flour)
*3 cups cold water
*2 tbsp olive oil
*ground black pepper and salt to taste

Place the flour in a bowl and season with black pepper. Create a well in the middle and add a cup of water. Mix this in then keep adding a little more water, mixing thoroughly each time until a batter the consistency of single cream is produced (in effect you're looking for the consistency of pancake batter). Finally add the oil and salt, mixing them thoroughly into the batter. Take a heavy frying pan, add a little olive oil in the centre and head. Now take a ladle of the batter and pour into the middle of the heated frying pan using a spiral motion to pour the batter. Keep on adding batter until the base of the frying pan is entirely. Let this cook fairly slowly on one side until it looks as if it's cooked through. Now turn up the heat and flip the pancake over. Turn the heat down again and let the pancake cook thoroughly on the other side. The finished cecina should be crisp on the outside and soft in the centre. Cut it up into slices, arrange these in a tower on a plate and sprinkle with black pepper before serving.



* 1 teaspoon white sugar
* 1 (.25 ounce) package active dry yeast
* 1/3 cup warm water (110 degrees F/45 degrees C)
* 2 cups all-purpose flour
* 2 tablespoons olive oil
* 1/4 teaspoon salt
* add to recipe box



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1. In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4. Preheat oven to 475 degrees F (245 degrees C).
5. Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
6. Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.



* 1 1/3 cups white flour
* 1/2 cup butter
* 1 egg yolk
* Filling
* 200 gr. Smoked bacon
* 2 eggs and 2 egg yolks
* 1 1/2 cup cream
* 1/2 cup milk

1. Put flakes of butter, the egg yolk and pinch of salt in the "crater" of the mounded tour. Knead briefly and briskly to obtain a soft, springy dough, with the addition of a scan glass of water.
2. Allow to rest Ander a damp tea towel while you get the filling ready.
3. Discard the rind and cut the bacon into strips . Scald in boiling water. Whisk the egg yolks and the whole eggs in a bowl, then add salt, pepper, the cream and the milk.
4. Roll out the pastry to a sheet a quarter – inch tick. Butter an oven dish and line it with the pastry. Cut off any pastry overlapping the edges ad prick the bottom with the prongs of a fork.
5. Lay the strips of bacon across, pour in the eggs and cream mixture and dot with butter. Bake in a medium hot oven until surface is nicely golden.

FOCACCIA WITH OIL – Focaccia all'Olio

Ingredients for the sponge:

*2 1/2 teaspoons (1 package) active dry yeast
*2/3 cup warm water, 105-115 degrees (F)
*1 cup (140 grams) unbleached all–purpose flour

Ingredients for the dough:

*1/2 cup water, room temperature
*1/3 cup dry white wine
*1/3 cup light extra–virgin olive oil sponge (above)
*2-3 cups unbleached all–purpose flour
*2 teaspoons sea salt
*Pizza Stone
*Spritzer bottle with cold water

1. To make the sponge: sprinkle yeast over the warm water in a large mixing bowl, whisk it in, and let stand until creamy, about 10 minutes. Stir in the flour and beat until smooth. Cover tightly with plastic wrap and let rise until puffy and bubbling, about 30 minutes.
2. To make the dough: add the water, wine, and oil to the sponge. Whisk in 1 cup of flour and the salt, then beat in enough flour until you have a dough that is very soft and very sticky. Knead on a lightly floured board with the help of a dough scraper and a little additional flour for 6–8 minutes, or until the dough comes together very nicely and is silky and shiny. It should remain soft but not wet.
3. First rise: place the dough in a lightly oiled container, cover tightly with plastic wrap, and let it rise until doubled, about 1 hour.
4. Shaping and second rise: the dough should be soft, full of air bubbles, and stretch easily. Press it into a lightly oiled 10 1/2 x 15 1/2 pan, dimple it well with your fingertips, cover with a slightly damp towel, and let rise until doubled, about 45 minutes.
5. Baking: at least 30 minutes before you plan to bake the focaccia, preheat the oven to 425 degrees (F) with a baking stone inside if you have one. Dimple the top of the dough again and drizzle a little olive oil on top, then sprinkle with sea salt. Place the pan directly on the stone and immediately reduce the temperature to 400. Spray the oven walls and floor with cold water from a spritzer bottle three times during the first ten minutes. Bake for 25–30 minutes, until golden. Remove the focaccia and let it cool slightly on a rack.

FOCACCIA WITH CHEESE – Focaccia al Formaggio


*1 recipe basic pizza bread (follow instructions for 1 large pizza, but form dough into large rectangle)
*1 cup grated Pecorino Romano cheese
*1 cup grated Parmesan Cheese
*1/4 cup extra virgin olive oil
*1 tablespoon sea salt

Using a rolling pin or your hands, flatten dough to fit in your cookie sheet. Using finger tips, poke indentions across entire surface. Sprinkle with both cheeses, drizzle with olive oil and sprinkle with salt. Bake 10 to 15 minutes until golden brown on top and bottom.
Serves 4.


Ingredients for the dough:

* 2 1/2 cups all–purpose flour
* 1 1/2 cups semolina durum flour
* 6 eggs
* 1 tablespoon extra–virgin olive oil
* salt

Ingredients for the sauce:

* 1 onion, minced
* 1 carrot, cubed
* 1 celery stalk, chopped
* 1 tablespoon minced rosemary
* 1 tablespoon minced parsley
* 3 large basil leaves, minced
* 2 garlic cloves, crushed
* 3 tablespoons extra-virgin olive oil
* 1 whole duck
* 2 cups red wine
* 2 plum tomatoes
* 1 pinch crushed red pepper
* 1 pinch powdered nutmeg
* salt and freshly ground black pepper

1. Prepare the pappardelle: Mix the flour together and mound on a smooth surface; make a well in the centre. With a fork beat the eggs, one at a time, into the flour. Add the extra–virgin olive oil and the salt, gradually scraping all the flour until a ball is formed. (This may also be done in a food processor by adding all the ingredients and processing until a dough ball is formed). Knead for a few minutes and feed the dough through the pasta machine to obtain a very thin sheet. Cut these sheets into rectangular strips 1 inch wide and 4 inches long.

2. Prepare the sauce: Slowly braise the onion, carrots, celery, rosemary, parsley, basil, and garlic in the extra–virgin olive oil, stirring with a wooden spoon. Clean and wash the duck, and cut into 8 pieces; when the vegetables are golden–brown, add the pieces of duck and brown on both sides. Add the wine and boil. When it is almost evaporated, add the tomatoes, a pinch of crushed red pepper and nutmeg. Cover with water and let it cook slowly for 3 hours. When it is done, debone the duck pieces, chop the meat very carefully, add to the sauce, bring to a boil and season to taste. Sauté with the pasta and serve.
Serves 4


(Sea food soup)

Ingredients for the seafood:

* 1/2 pound cockles, soaked in salted water for 30 minutes and rinsed
* 1/2 pound mussels, beards removed and scrubbed
* salt
* 1/2 cup extra–virgin olive oil
* 2 onions, minced
* 2 garlic cloves, minced
* 2 tablespoons minced Italian parsley
* 1/2 dried chili pepper, crumbled
* 1/2 pound cleaned squid, bodies cut into strips and tentacles halved
* 1/2 pound baby octopus
* 1/2 pound large shrimp, heads and shells on
* 1/2 pound large shrimp, shelled and deveined
* 1/2 cup dry white wine
* 1 tablespoon tomato paste, dissolved in 1/2 cup water

Ingredients for the broth:

* 3 pounds assorted fish (scorpionfish, monkfish, halibut, red mullet, red snapper, or other), cut into 2" cubes

To finish:

* 1/2 cup extra–virgin olive oil
* 1/2 dried chili pepper, crumbled
* 1 onion, minced
* 1 carrot, minced
* 1 celery stalk, minced
* 1 pound plum tomatoes, peeled, seeded, and chopped
* 8 slices Tuscan bread, grilled
* 2 garlic cloves, peeled

Cacciucco alla Viareggina

Cacciucco: typical fish dish of Viareggio

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1. Make the seafood: Soak the cockles and mussels with salt in cool water to cover for 30 minutes. Drain and rinse. Heat the olive oil in a deep, wide 3–quart pot. Add the onions, parsley, garlic, and chili pepper. Cook over medium-high heat for 3 minutes. Stir in the squid, baby octopus, and the two types of shrimp. Cook 5 minutes. Deglaze with the wine; allow it to evaporate. Stir in the tomato paste and salt. Fold in the cockles and mussels, cover, and simmer for 3 minutes, or until the shellfish open.

2. Meanwhile, make the broth: In a 3–quart pot, cook the assorted fish in water to cover for 40 minutes; strain, reserving the broth. Purée in a food processor until smooth; this is the broth. Finish the cacciucco: In a clean 3–quart pot, heat the olive oil. Add the chili pepper, onion, carrot, and celery, and cook 3 minutes over medium–high heat. Add the plum tomatoes; cook 10 minutes. Pour in the broth and the seafood. Adjust the seasoning and simmer 20 minutes.

3. When you are ready to serve, rub the slices of bread with the garlic. Place the bread in 8 serving bowls, pour in the cacciucco, and serve hot.
Serves 8


(variation with potatoes)


*4 fillets of baccalà, cut into about 4 inch pieces
*1 medium–sized onion, minced
*4 large potatoes, cut into quarters or big chunks
*1 cup dry white wine
*2 tablespoon tomato paste
*1 cup warm water
*half dozen black olives
*handful of salted capers


Baccalà alla pisana, typical dish from Pisa

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*1/4 cup olive oil
*flour for dredging
*1/2 cup parsley, minced
*1/2 hot red chili, minced
*1 table garlic, chopped
*salt, pepper to taste

Soak the baccalà for 24 hours in three changes of water to remove most of the salt, drain and cut into pieces.
Flour the baccalà fillets lightly. Heat the olive oil until smoking in a oven proof pan and brown the fish on both sides, then remove to a dish. Mix the tomato paste with the warm water.
Sauté the minced onion in the oil in the pot. When the onions have softened, add the olives, capers, garlic and chilli, and cook for a few minutes. Add the wine and cook for about five minutes, stir in the tomato paste mixture. Simmer for a couple of minutes, then season to taste with salt and pepper. Add the potatoes and parsley and stir. Place the fish on the top, cover and bake in the oven for 45 minutes to an hour, depending on how you like your potatoes. I go for a little resistant to the tooth, so 45 minutes.
Serve this with steamed brussel sprouts and butter, chunks of fresh buttered ciabatta to soak up the juice, a salad made of just Radicchio leaves tossed with oil and vinegar, and either red or white wine, as you prefer.
Serves 2–3


A warming Italian dish to serve as a starter or a main.


* 1/2 dozen mussels
* About 1 cup fresh white breadcrumbs
* 1/2 cup grated parmesan

Cozze ripiene

Cozze ripene, typical dishes from Versilia

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* 1 tbsp parsley, chopped
* 1/2 tsp oregano
* 1/4 clove of garlic, chopped finely
* Pepper
* Olive oil

Preheat oven to 180C. Wash the mussels by scraping the shells and rinsing under the tap. Prise them open with a knife. Discard the empty half of the shell. Combine breadcrumbs, parmesan, parsley, oregano and garlic in a bowl. Add pepper to taste. Spoon breadcrumb mixture on mussels, pressing down lightly. Place mussels on a tray and drizzle with olive oil. Bake for 18 to 20 minutes or until golden on top.



*2 1/3 cups chickpea flour
*3 3/4 cups water
*1 tsp. salt
*a good pinch of pepper
*4 Tbsp. extra virgin olive oil
*1 medium onion



farinata, typical Liguria and Versilia dish

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1. In a large bowl pour the water and then add slowly the chickpea flour, mixing it in with a wire whisk. Add salt to the mixture and let it stand at room temperature for 4 hours or even better overnight. Remove the foam from the top. Grease a baking pan, about 16" x 12", with oil, once greased add another 2 tbsp. oil. Then add the chickpea mixture. Use a fork to combine the oil and chickpea mixture. Sprinkle generously with pepper. Meanwhile slice the onion thinly. Put 2 tbsp. oil in a medium nonstick pan and when the oil warms up add the onion. Cook it at medium temperature for about 10 minutes. Preheat the oven to 400°. Top the farinata with the onion slices and bake for 20–25 minutes. Remove from the oven and let it cool off for about 10 minutes before cutting.
2. There are different versions of the farinata recipe, the most common one doesn't have onions though. This particular version is typical from Oneglia (Liguria) however they usually don't cook the onions but rather add the slices raw.


Cima is a wonderful veal dish which was a speciality of Mrs. Bianchi. It is a good party dish.


*1 breast of veal about 3 pounds with pocket cut for stuffing
*3 tablespoons clarified unsalted butter or olive oil
*Salt and pepper
*1/2 cup good quality bread crumbs
*4 scallions chopped
*3 bunches swiss chard, cleaned, cooked , chopped and squeezed dry in a tea towel
*1/4 cup parsley chopped
*1 clove garlic
*4 eggs beaten
*1/2 pound Italian sausage
*3/4 cup grated parmesan or Sonoma Dry Jack
*1/4 teaspoon dried marjoram or pinch fresh
*1/4 teaspoon dried oregano or pinch fresh
*1/4 cup marsala
*2 cups good veal or beef stock

Rub veal breast inside and out with oil or melted butter. Salt and pepper inside and out.
Sauté scallions. Add minced garlic and continue a few minutes. Remove and sauté crumbled sausage until browned. Drain and combine with all the remaining ingredients including onions and garlic except Marsala and veal. Mix. Stuff veal pocket and close with small skewers. Roast at 300 degrees for 2 hours 20 minutes. Baste with wine and stock mixture. Remove let stand about five or ten minutes. Meanwhile drain pan juices from pan into a degreaser or skin off fat. Add some wine into the pan and boil up stirring to dissolve the browned bits on the bottom of the pan. Return pan juices and simmer to reduce. Add salt and pepper.
Serves 6 persons



Step 1:
+3/4 lb. sea biscuits
*1 pinch of salt
*1 clove garlic
*2 tbs. vinegar

Step 2:
*1 cauliflower
*12 oz. string beans
*4 celery stalks
*2 carrots
*1 bunch red beets
*1/2 lb. potatoes
*2 bunches bitter root
*1 cup olive oil
*2 tbs. wine vinegar
*6 artichokes

Step 3:
*1 lb. lobster
*juice of 1 lemon
*1 1/2 lbs. sea bass
*14 oz. olive oil

Step 4:
*24 medium-size prawns
*8 eggs
*12 anchovy fillets
*8 oz. mushrooms in olive oil
*24 oysters
*24 large green olives
*2 oz. tuna roe (or another air-dried fish fillet that is not salty)
*2 tbs. capers
*6 tbs. olive oil

Step 5:
*1 bunch parsley
*2 hard boiled egg yolks
*1 clove garlic
*3 slices crustless bread
*4 tbs. pine nuts
*6 large pitted black olives
*1 oz. capers
*1 cup olive oil
*4 anchovy fillets
*6 tbs. wine vinegar

Step 1:
Brush the sea biscuits with salt, dip in water with vinegar and salt for a few seconds, and pat dry excess water. Set aside.
Step 2:
Cook the vegetables whole and separately, except for the artichokes. Remove from fire and cool. Peel and slice the beets and potatoes; dice the rest of the vegetables. Slice and cook the artichokes. When done, remove from heat and cool. Dress all the vegetables separately with oil, vinegar and salt. Set aside.
Step 3:
Poach, bone, and crumble the bass and dress with oil, lemon and salt. Do the same with the lobster and set aside.
Step 4:
Poach the prawns and set aside. Hard boil the eggs, cool and quarter. Make 12 skewers alternating 2 olives, 2 shrimps, 2 anchovy fillets. Set aside.
Slice the air-dried fish very thinly. Mix the capers and the mushrooms separately. Oen the oysters and shell them. Set all the ingredients aside separately.
Step 5 - Topping Sauce:
Place all the ingredients into a food processor, mix well to get a fluid consistency. Set aside.
Step 6 - Preparation and Presentation:
Take a large round or oval platter and start with the sea biscuits flat on the platter. Sprinkle with olive oil; add a few thin slices of air–dried fish and dress with a 2–3 tbs. of the sauce.
Next, carry on layering all ingredients taking a little bit of each at a time, placing the vegetables first, then the fish, the capers and the mushrooms. Add some sauce on each layer and carry on until all ingredients are used. As you build up, the final shape should be like that of a dome or a pyramid.
Top the whole with sauce and decorate with the skewers previously prepared. Circle the base of the mold with oysters topped with green sauce and serve.



*3 cups fresh chestnut flour
*1 cup milk
*1/4 cup sugar
*3 tablespoons extra-virgin olive oil, plus extra
*2 tablespoons pine nuts
*1 tablespoon fresh rosemary

Preheat the oven to 350°. Sift the chestnut flour into a mixing bowl. Add the milk and 2 cups of water, whisking constantly to avoid lumps. The batter should be smooth and liquid. Add the sugar, a pinch of salt and the olive oil, and mix well. Oil a round or square cake pan, and our in the batter (the batter should come less tan 1 inch up the site of the pan). Sprinkle with the pine nuts and rosemary leaves, ad drizzle with a little olive oil. Bake for 40 minutes. Serve at room temperature.
Serves 8.


(desert with pine nuts)

Pinolata: typical Versilia cake

Pinolata: typical cake of Versilia

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*170 g flour
*170 g sugar
*150 g butter
*100 g pine nuts
*1 egg + 4 yolks
*1 lemon


Combine butter and sugar and beat well until it reaches a soft consistency.
Add flour, egg, yolks and grated lemon peel.
Pour the batter in a buttered and flour-dusted 25 cm. pan.
Scatter the pine nuts on top.
Put in oven for 1 hour at 170°C.

TORTA DI RISO (Rise cake)

Ingredients for the pastry:

*130 g plain flour
*120 g rice flour
*70 g pistachio kernels
*70 g brown sugar
*120 g butter
*1 egg

Ingredients for the filling:

*750 ml milk
*170 g vialone nano rice; (or arborio rice)
*3 eggs
*100 g sugar
*50 g chopped almonds
*1 lemon; zest of
*1/4 ts ground cinnamon
*1/4 ts ground nutmeg
*80 g melted butter
*50 g sugar; extra
*1 egg

Butter a 24 cm. spring form tin and line with baking paper over the base. Place the milk and rice in a saucepan with a pinch of salt and simmer for 20 minutes, or until the rice is tender and milk has been absorbed. Set aside. Combine the plain flour, rice flour, pistachio kernels and brown sugar in a mixing bowl then add the diced cold butter and rub through with your fingertips until the mixture resembles course breadcrumbs. Add the egg and mix well until the crumbs are moist and the mixture is able to be kneaded. Turn out onto a floured board and knead briefly then roll the dough out to a thickness of about 5 mm. and line the prepared cake tin over the base and up the sides, pressing gently to mend any cracks in the dough. (Alternatively, pulse the dry ingredients in a food processor with the butter then add the egg and process briefly, just until the dough is moist, then follow the recipe as above). Chill the pastry for 20 minutes while you prepare the filling. To the warm rice mixture, add the eggs, sugar, almonds, lemon zest and spices and mix thoroughly. Pour into the pastry case. In a separate bowl, combine the remaining egg, sugar and melted butter then drizzle over the rice mixture. Bake the cake at 180 C°. for 1 hour or until cooked through. Allow to cool in the tin then gently remove the sides of the cake tin. Serve with cream if desired.

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