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in carpione

cooked and preserved in vinegar, herbs and spices

Tuna in carpione

This method of lightly cooking fish and marinating it for 24 hours in vinegar and spices and herbs was invented in the Renaissance, as a popular method for serving (and preserving) carpione, a fish from Lake Garda.

It's also known as scabeccio in Liguria and scapece in Sicily, both derived from the Spanish word, escabeche.

Also see the classic Venetian dish, sarde in saor.

Text © Dana Facaros and Michael Pauls

Images by: Javier Lastras