Maregiglio Slow Cooking

The traditional cuisine of theGiglio Island, that of grandmothers and grandfathers to be understood, is the result of a mixture of different culinary traditions that have met here thanks to the migration of fishermen, from Liguria and Southern Italy, of farmers from Siena and the Tuscan hinterland and of the peculiarities that the island territory by its nature has. Looking at it this way today, during a tour of the island by boat in August, it seems, ours, a barren, unfertile land in which it is difficult to cultivate anything and in fact it is yes, difficult to cultivate, to build on the slopes of a hill, the terraces or greppe (as they are called by us), within which to plant the seeds, the plants and grow them and then harvest the fruits. Everything by hand, without the help of automation, only donkeys or the Bee to help the farmers in transporting the goods: mugnache, or apricots, the prunelle or plums, medlars, bitter oranges, lemons, olives and grapes among the crops; blackberries, prickly pears, strawberry trees among the fruits that grow wild, the cabbage torso, a vegetable rediscovered in recent years by the valuable work of the Le Greppe Cooperative and by Slow Food who has been able to reinterpret and revalue it in a modern way. And then tuna, rabbit and fish caught in our waters. The traditional cuisine, it was a poor cuisine closely linked to local products, made of legume soups, vegetables and of fish, main courses mainly based on fish and white meats, which were raised or caught, such as the rabbit. Polenta and semolina were consumed instead of pasta and rice, and sweets, also composed of a few simple ingredients, were eaten during major occasions that usually coincided with religious holidays.

Many of the dishes we will introduce you to in our cooking column are not found in local restaurants today, especially meat and vegetable dishes. Instead, you can find, more often, fish dishes such as: the chowder, the tuna, i squids gigliese style in their different versions, the bonito in oil, the octopus And among desserts the most famous: the panficate.

 

Slow Cooking

Cauliflower Crouton 
Drowned Torzolo Cabbage
Snail Soup 
Fish Soup or Cacciucco 
Vegetable Soup 
Pappa al Pomodoro
Crazy Clear Water 
Black Cabbage Soup 
Egg Soup Stockfish
Salty Tuna Soup

Lampate Soup 
Polenta with Squid Sauce 
Lampate Coratella Sauce
Squid Soup 
Fish Soup 
Bean Soup 

Pizza Gigliese

 

Slow Cooking 3

Stuffed Squid Gigliese Style 

Squid with Potatoes and Onions
Poached Meatballs 

Wet Octopus 

Octopuses in Jail 
Zerri Sott'olio 
Zerri with Sauce 
Codfish in Sweet and Sour
Codfish in Sweet and Sour(II Vers.) 
Egg Soup

Stockfish

Morena (Moray) Fried
Salty Tuna Soup

Rabbit alla Cacciatora

Stewed Capon with Peas

Polenta with Squid Sauce

Chicken Cacciatora
Coratella
Fittata of crazy Aglietti
Dugout Fish
Palamita in oil

 

Slow Cooking 1

Cookies with anchovies
Rice Fritters
Corollo
Migliacci
Potato Mash
Panficato
Panficato Antico
Cantucci

My Agile Privacy

This site uses technical and profiling cookies. 

You can accept, reject, or customize the cookies by clicking the desired buttons. 

By closing this notice, you will continue without accepting.