Walking through the ancient streets of the port, waiting for the fishing boats fishing for anchovies in the warm light of the sunset, we will discover the flavors of simple things and the recipes handed down inside the fishermen's "capannucce" taverns. Old fishermen, in their small taverns called "capannucce," using a small amount of left over fish, were able to cook a flavorful soup that later became the trademark of Portodanzese cuisine.
Anzio, a prime holiday resort of the Romans, is famous for its oily fish, particularly for anchovies and sardines, so much so, the people from Anzio are often called "scapocciasarde" in reference to sardines. In her taste Experience, Maria Cristina proposes a return to her origins.
The secret of the Cesarina
I serve the typical Portodanzese soup with Lariano crusty bread slices