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La Buridda

A typical dish of Genoese cuisine that has its roots in the maritime tradition of the city. Born as a soup of fishermen has become a real delicacy. The traditional buridda was made with leftovers that remained in the fishermen’s net: a mixture of fish cut into small pieces cooked with pine nuts, mushrooms, capers and olive oil.

Famous the buridda of cuttlefish.


Let the mushrooms soften in a bowl of warm water. Eviscerate the fish, cut into pieces. In a saucepan heat three tablespoons of oil and season with chopped onion, carrot, celery, garlic, parsley, then add the anchovies desalted and boned, let the vegetables soften for 10 minutes.

Then add the chopped tomatoes, stir, cook for a few minutes. Finally, add all the fish, let them flavor, then add the squeezed and chopped mushrooms. Sprinkle everything with a little hot water, salt, pepper and continue, over high heat, cooking for about 15 minutes. The texture should be creamy at the end.


  • one and a half kilos of cuttlefish
  • 6 peeled tomatoes (or a tablespoon of tomato paste)
  • 400 g fresh peas
  • a chopped onion
  • 2 cloves garlic
  • celery
  • 20 grams of dried mushrooms 
  • 2 tablespoons chopped parsley 
  • 1 tablespoon of desalinated capers
  • 1 glass of dry white wine
  • extra virgin olive oil
  • salt and pepper to taste

*in bold type allergen ingredients

Typical products:

Mistura di pesce