The Italian song festival starts. Let's go and discover the traditional dishes of Sanremo. And maybe, why not, let's bring them to our tables while we enjoy the artists' performance
It happens every year. Those who do not light up the television do not know when they pull out the white antenna and attack it at that black box in the living room that is good only to take dust: it's the effect Sanremo, the festival of Italian song that will hold the bench in everyday conversations for a week and, perhaps, even more. We will watch him every evening, alone and in company, and together we will get acquainted with the twenty four songs in the competition, with the hosts, with the guests and all the ambaradan. Most likely we will see him at the table, eating a hot meal and talking between one course and another of how beautiful is that singer's dress and how scruffy is the hairstyle of the other one there.
The traditional cuisine of Sanremo
However, for the sanremesi doc, the Festival is also a postcard to promote the town and, above all, its cuisine, full of dishes that smell of tradition far away one mile. There is something for everyone. As the sardenaira, better known as the ancient pizza of Sanremo, made with tomato sauce, capers and anchovies, and perfect if combined with the famous Green cake, with rice and seasonal vegetables enclosed in a thin layer of puff pastry. A simple recipe that is easy to replicate on the other side of Italy, one in which the sea is only seen on the Internet and humidity reigns supreme on the other day. More characteristic is, however, the buridda, made with squid, polyps and squid, and lo Brandacujun Stockfish, creamed with potatoes and seasoned with garlic and extra virgin olive oil. Delicacies that, if far from the port, could be more difficult to prepare, but that would give us back the genuineness of the Sanremo cooking, made even more appetizing with the concomitance of the Festival.
Beyond the classic trofie with pesto and borage ravioli, a wild variety of spinach, it is also worth mentioning the vegetables from the stuffed vegetable garden, enriched with aromatic herbs to give a more flavor to the dish. Speaking of meat, we certainly would not forget the rabbit with olives, another must prepared strictly stewed and washed down with Vermentino. In short, whether it is fish (shrimp, sea bass, sea bream, chickens, hake …), pine nuts, rosemary and taggiasche olives, Sanremo offers much more than the great successes of Italian music. And who knows, with this sixty-ninth edition, someone does not think to propose a typical Sanremo dish for each of the five evenings of the kermesse. With the peace of the citizens and the singers in the race that, between a trial and the other, a stewed swordfish if they will do it for sure.
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