Buridda (Italy)



Buridda is a famous Italian seafood stew (sometimes classified as a soup) with many modern flavors. It was traditionally a fisherman's dish made with fish, usually cod and shark, cut into small pieces and boiled with olive oil, mushrooms, pine nuts and capers.

However, modern varieties include other types of fish such as red mullet, cuttlefish or monkfish, and often onions, tomatoes, and wine. Some regional variations also include crab meat, squid and fried anchovies with peas, artichokes, beets, carrots, celery or olives.

The dish has its origins in the Liguria region and is often referred to as Ligurian fish stew. It is particularly associated with the city of Cinque Terre and is often referred to as one of the most common Italian dishes available in the area. The availability of different fish and traditional vegetables has resulted in the creation of many varieties of buridda, and it is difficult to find a uniform recipe for this authentic dish.

Traditionally, round Italian buns called galette del marinaio are served alongside buridda.

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