This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play

pesce azzurro

sardines, and more

'Blue fish': the word, especially along the Adriatic, for any number of small, oily fish (many do have a slight blue tint) or the fry of bigger, non-oily species. The list includes sardines, small mackerel, merluzzetti (baby hake), pilchards, alici, and many others. A mainstay of the old cucina povera; grilled or served on pasta, or as antipasti.

In Puglia these little fish (known as puppidhi, pesciolini or vopilli) are a popular snack.

Dredge them in flour and fry them, and serve hot, or after frying put them up for a few days in white vinegar, breadcrumbs, saffron, garlic and mint and you have pupiddhri in scapece.

Fish & Seafood


Text © Dana Facaros & Michael Pauls

Image by Dana Facaros and Michael Pauls