Pesci in carpione

Dish

Pesci in carpione

Fish in vinegar sauce

Pesci in carpione is a dish made with small fish, such as sardines or anchovies, that are marinated in a mixture of vinegar, white wine, and herbs. The marinade gives the fish a tangy flavor and helps to preserve it. The fish is typically served cold, either on its own or with bread.

Jan Dec

Origins and history

Pesci in carpione has been a popular dish in Italy for centuries, especially in the northern regions where freshwater fish are abundant. It is often served as an appetizer or antipasto at family gatherings and celebrations.

Dietary considerations

This dish is not suitable for vegetarians or those who do not eat fish. It is also high in sodium due to the marinade.

Variations

Variations of this dish may include different types of fish or different seasonings. Some recipes call for the fish to be fried before being marinated.

Presentation and garnishing

To add an extra touch of flavor, garnish the dish with fresh herbs, such as parsley or basil.

Tips & Tricks

When marinating the fish, be sure to use a non-reactive container, such as glass or ceramic, to prevent the vinegar from reacting with metal.

Side-dishes

Bread is a common side dish for Pesci in carpione.

Drink pairings

This dish pairs well with a light white wine, such as a Pinot Grigio or Sauvignon Blanc.