Naturally, for a country surrounded by coastlines, Italy has some amazing seafood. One of the places we visited was Cinque Terre, a collection of 5 historical villages on the beautiful, rugged western coast of Italy. I love the fresh vongole (clams) sautéd in white wine, olive oil, garlic with just a hint of peperoncino (red pepper flakes) - especially with a glass (or two) of Pinot Grigio and a basket of fresh bread to mop up the delicious clam juices.
Another popular Italian seafood dish is Zuppa di Pesce (fish soup), which is actually more of a stew than a soup. You can add almost any type of seafood to this dish, except strong, oily fish like salmon and mackerel. Here I’ve used clams to give the stew an underlying “sea” flavour, which is balanced by the sweetness of sea bass and the richness of prawns.
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