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Gianchetti (also bianchetti,
poutine in Nice,
nonnat in Provence) are the
whitebait of fish of the
Mediterranean (sardines and anchovies, etc.), caught...
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simply be
dipped in
flour and deep
fried (Frittelle di
Gianchetti/Bianchetti). The
gianchetti of a red
colour (ruscetti, rossetti) are
tougher and scaly...
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Local fish, such as mullets, bream, sea urchins,
anchovies and poutine/
gianchetti are used to a
great extent, so much so that it has
given birth to a proverb:...
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Stoccafisso which means Stockfish (see also Brandacujun [it]), the
Musciame and
Gianchetti.
Other elements of
Genoese cuisine include the
Ligurian Olive Oil, the...
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Sicily A
Palermo pasta dish, made with a long pasta, with a
sauce of
gianchetti (the
whitebait of
Mediterranean sardines and anchovies)
olive oil, garlic...
- sardines,
rotisseries of oily fishes,
sepias with peas,
fried squids and
gianchetti (known here as "omini nudi").
Piada is a
flatbread of
ancient traditions...
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Pasta ca
nunnata a
Palermo pasta dish made with a long pasta, a
sauce of
gianchetti (the
whitebait of
Mediterranean sardines and anchovies),
olive oil, garlic...
- Cuculli,
frittelle di
farina di ceci
Farinata con i
bianchetti (in
dialetto gianchetti)
Focaccia con le
patate Focaccia ripiena Fritelle di
cipolla Frittelle...
