Recipe Condiggion


4 gallette (sea-biscuits)
4 tbs. olive oil
8 oz. tomatoes, peeled and seeded, (not sliced)
6 oz. sweet peppers, cut into strips
1 fresh cucumber, sliced
6 oz. fish roe (bottarga or musciame) thinly sliced
2 cloves garlic
1 head leafy lettuce
1 tbs. vinegar
few basil leaves

How to make Condiggion:

Drizzle the sea-biscuits with water and vinegar. They should not soak through entirely, just get them wet to soften. They will become soft and not soggy. Remove the excess liquid and place into a salad bowl, sprinkle with a few drops of oil.

Wash and cut up the vegetables, keeping them separate, and set aside. Chop the garlic and basil and set aside. Slice the fish roe into fine slices and set aside.

Now place lettuce leaves on top of the gallette, season with oil, vinegar, the chopped basil and garlic, and salt. Add a layer of musciame, a layer of tomatoes, a layer of cucumber and a layer of sweet peppers. Add oil and vinegar again. Repeat starting from lettuce seasoning each layer as you go along. The last layer should be the air dried fish. Cover the bowl and refrigerate the condiggion for at least an hour before serving.

Serves 4

Regional recipe from Liguria.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at