For the social centre in Genoa, see Buridda (social centre).
Buridda
Buridda of cuttlefish and peas, a typical Ligurian dish
Type
Fish stew
Place of origin
Italy
Region or state
Liguria
Main ingredients
Fish, broth, tomato, onion, garlic
Media: Buridda
Buridda is an Italian seafood soup or stew originally from the Liguria region of Italy.[1] Some preparations may be slow-cooked,[2] while others are cooked in a relatively short amount of time (9–10 minutes).[3] It has also been described as a stew,[2] or as similar in texture to a stew.[1][3]
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Buridda is an Italian seafood soup or stew originally from the Liguria region of Italy. Some preparations may be slow-cooked, while others are cooked...
(another fish stew from Provence) Brudet (Italian, from Adriatic sea) Buridda (Italian, from Liguria) Cacciucco (Italian, from Livorno) Caldeirada (Portuguese)...
several months. In the island of Sardinia, the Burrida (a local version of Buridda) is a popular antipasto,[circular reference] made boiling usually a catshark...
Bouillabaisse — a Provencal dish, especially in the port of Marseilles Buridda Caldillo de congrio Caldillo de perro Cantonese seafood soup Chowder Bermuda...
consumption dates back to ancient history. Bagnun – based mainly on anchovies Buridda – a seafood soup or stew from Liguria, northern Italy Garmugia – originated...
fish-consisting Ciuppin (the precursor to San Francisco's Cioppino), the Buridda, the Seppie in zimino [it] and the Preboggion [it]. Two sophisticated recipes...
Porto Recanati Brodo di carne, brodo di pollo, brodo di quarta Brovada Buridda Capuliato Checca sauce Colatura di alici Elioconcentrato Garmugia Ghiotta...
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