 Cappon Magro
If you love the flavors of the sea and the pleasures of good food, the Cappon thin is definitely what is right for you: typical of the culinary tradition of Liguria, the capon is a hearty and nutritious dish of fish and vegetables which, originally, was consumed directly from the fishermen on the boats or the servants of the nobles who reused the remains of the banquet, while today it is considered a dish much sought after, difficult preparation, intended primarily for those days that precede Easter, whose ancient recipe was made richer and choreographic already during the Baroque period, when he began to be decorated with sauces, shrimp, eggs and other delicacies. Note that the name is not related to lean cappon gurnard, but at the same capon, also recalling the Sicilian capponata. Ideal for lunch or an elegant dinner, the Cappon is also distinguished by the slender appearance that is pleasing to the eyes of your guests, as well as tasty and flavorful. For the most refined palates, yet, you can not miss the match with a glass of fine wine white. | 
Europe
Italy
Liguria
