Frittura di Paranza Ligure con Acciughe di Monterosso
Cinque Terre and Riviera Ligure
The Ligurian frittura di paranza is a mixed fry of the smallest fish from the day's catch — anchovies, whitebait, small squid, gobies — coated in fine semolina (not flour) and fried in abundant olive oil. The Monterosso anchovies of the Cinque Terre, cured in salt for a year, are served separately, rinsed, filleted, and dressed only with best olive oil — no batter, no frying. The two preparations on one plate represent the dual tradition: the raw-salt-cured anchovy and the fresh-fried small fish.