Scaveccio is an ancestral preservation technique, typical of the Maremma, which transforms fried fish (often small blue fish like anchovies or sardines) by marinating it in vinegar, onions, garlic and aromatic herbs. You will often find it as an antipasto, served cold. It's a way to taste the local sea, with a dish that has character and a strong local history. It gives you a concrete idea of popular cuisine, the kind that fed fishermen and families for generations, long before the Maremma became a tourist destination.
Français Français 
Italiano
English
Polski
Português do Brasil
Nederlands
Español
Deutsch
