Crudo

Crudo is a traditional Italian dish that primarily consists of raw fish or seafood. The term "crudo" is derived from the Italian word for "raw." This dish is a staple in Italian cuisine, particularly in the coastal regions where fresh seafood is readily available.

History

The origins of Crudo can be traced back to the ancient Romans, who were known to enjoy raw fish. However, the dish as it is known today has evolved significantly over the centuries. The modern version of Crudo, which often includes high-quality olive oil, sea salt, and citrus juices, became popular in Italy in the late 20th century.

Preparation

The preparation of Crudo involves thinly slicing or dicing fresh, high-quality fish or seafood. The raw seafood is then typically marinated in a mixture of olive oil, lemon juice, and sea salt. Some variations of the dish may also include additional ingredients such as fresh herbs, capers, or onions.

Variations

There are several regional variations of Crudo in Italy. For example, in Sicily, Crudo often includes raw shrimp, while in Venice, it is common to find Crudo made with raw scallops. In addition to these regional variations, many contemporary Italian chefs have created their own unique versions of Crudo, incorporating ingredients such as truffles, caviar, and exotic fruits.

Serving

Crudo is typically served as an appetizer or a first course. It is often accompanied by a glass of crisp, white wine. In Italy, it is common to serve Crudo on a bed of arugula or other fresh greens.

See also

• Sashimi
• Ceviche
• Carpaccio

References

‎

‎