Buridda from Liguria - history and wine matching

My videotribute to buridda, the iconic Ligurian cuttlefish (and peas) stew that derives its name from the Arabic language. It is a member of the vast household of Mediterranean fish soups/stews (ciuppin, caciucchi, brodetti…), which usually differ in terms of density and... tomato. Buridda should be dense and served hot with garlic croûtons. Wine matching calls for rosé or light-bodied red.
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