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La capponadda

The scent of the sea and the taste of the land united in a fantastic salad typical of the Genoese coast: the capponadda. Its history is secular and includes green beans, tomatoes, onions, anchovies, olives, capers and the traditional sailor’s biscuits. Its origin dates back to the times of the Republic of Genoa, when this salad was the perfect dish for sailors and fishermen engaged in long crossings.


Soak the biscuits in water and vinegar, wring them gently and place one for each dish. Cut the tomatoes and put them on the bread; season with salt, vinegar, oil and salt. Garnish with anchovy fillets cut into pieces, with olives, with capers and, if you have chosen them, add the mosciamme in thin slices, pickles and hard-boiled eggs cut into quarters.
A clarification on the mosciamme: originally it was dried dolphin fillet but today the fishing of this mammal is prohibited. It is therefore replaced with that of tuna, assuming however a much less delicate taste. You can then replace it with roe, dried, pressed and aged fish eggs: the eggs should be of mullet. Also in this case there is the version that uses eggs of the versatile and generous tuna.


  • 4 gallettes of the sailor
  • 4 tomatoes for salad
  • preferably ox heart
  • 4 salted anchovy fillets (or 50 g mosciamme)
  • black olives, capers
  • boiled eggs (optional)
  • pickles (optional)
  • extra virgin olive oil
  • vinegar
  • salt

*in bold type allergen ingredients