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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.

Text © Dana Facaros and Michael Pauls

Images by: Dana Facaros and Michael Pauls