Ciuppin

Ciuppin is a traditional peasant soup originating from the Liguria region of Italy, particularly the province of Imperia. It is a hearty and flavorful dish, often described as a type of fish stew or soup. The name "ciuppin" itself is believed to derive from the Ligurian word for "soup."

The primary ingredients of ciuppin typically include various types of small, inexpensive, and often lesser-known fish, such as anchovies, sardines, and mackerel. These are usually combined with other seafood like mussels, clams, and sometimes squid. The broth is flavored with ingredients like garlic, onions, tomatoes, parsley, and often a touch of white wine. Some variations may also incorporate crusty bread, which is either added to the soup to thicken it or served alongside for dipping.

Ciuppin was historically a dish born out of necessity, prepared by fishermen using the catch that was not considered valuable enough for the market. This resourceful approach to cooking meant that the exact composition of ciuppin could vary greatly depending on what was available. It is a testament to the culinary tradition of utilizing all available resources to create a nourishing and satisfying meal. Today, ciuppin is recognized as a delicious example of Ligurian cucina povera, or peasant cooking, and is enjoyed in local trattorias and homes.