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The Feast of the Seven Fishes (Italian: Festa dei sette pesci) is an Italian American celebration of Christmas Eve with dishes of fish and other seafood. [1] [2] Christmas Eve is a vigil or fasting day, and the abundance of seafood reflects the observance of abstinence from meat until the feast of Christmas Day itself.
[2] [3] It later became a staple as Italian restaurants proliferated in San Francisco. The name is also said to derive from ciuppin (also spelled ciupin) which is the name of a classic soup from the Italian region Liguria, similar in flavor to cioppino but with less tomato and using Mediterranean seafood cooked to the point that it falls apart. [4]
Querini and his crew learned how to salt cod from local fisherman. They brought back stockfish to Venice, helping to popularize the fish. [1] [3] In 2001, the city of Venice created the Brotherhood of Baccalà Mantecato to preserve and promote the dish. [1] It is commonly served at Venetian bars and is also a dish families serve at Christmas ...
In Italian, crudo (Italian:) means 'raw'. [1] In Italian cuisine, this word can be used with a lot of food: pesce crudo means 'raw fish', and carne cruda means 'raw meat', similar to steak tartare. An example dish of crudo consists of raw fish dressed with olive oil, salt, acidic juices (such as lemon or lime), and vinegar. [2]
A variation of acqua pazza featuring black olives, scallions and mushrooms. The term acqua pazza (Italian: [ˈakkwa ˈpattsa]; lit. ' crazy water ') is used in Italian cuisine to refer to a recipe for poached white fish, [1] or to simply refer to the lightly herbed broth used to poach it. [2]
Carpaccio [a] is a dish of meat or fish [1] (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser.It was invented in 1963 by Giuseppe Cipriani from Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century. [2]
Fish is the second course in meals and is also an ingredient in the preparation of seasonings for types of pasta. [96] It is also widely used in appetisers. [97] Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta include noodles in various lengths, widths, and shapes. [98]
The Italian barbel (Barbus plebejus) is a species of freshwater fish in the family Cyprinidae, nearly related to the common barbel Barbus barbus.The name barbel derived from the Latin barba, meaning beard, a reference to the two pairs of barbels, a longer pair pointing forwards and slightly down positioned, on the side of the mouth.