Buridda
{{Short description|Seafood soup or stew from Liguria, Italy}}
{{For|the social centre in Genoa|Buridda (social centre)}}
{{Italics title}}
{{Infobox food
| name = Buridda
| image = Buridda di seppie 01.jpg
| image_size =
| caption = Buridda of cuttlefish and peas, a typical Ligurian dish
| alternate_name =
| country = Italy
| region = Liguria
| creator =
| course = Secondo (Italian course)
| type = Fish stew
| served =
| main_ingredient = Fish, broth, tomato, onion, garlic
| variations =
}}
Buridda is an Italian seafood soup or stew originally from the Liguria region of Italy. Some preparations may be slow-cooked, while others are cooked in a relatively short amount of time (9–10 minutes). It has also been described as a stew, or as similar in texture to a stew.
Ingredients and preparation
Buridda
Varieties
Buridda alla genovese is a variation that is prepared with the same base ingredients, and may also include shrimp and octopus. It has been described as a "traditional dish from Genoa".
Cioppino is an Italian-American seafood stew invented in the 1800s in San Francisco by people from Genoa, and it is a type of buridda.{{Cite news |last=Riely |first=Elizabeth |date=1988-04-24 |title=Fare of the Country; Cioppino: Fish Stew From the Pacific |language=en-US |work=The New York Times |url=https://www.nytimes.com/1988/04/24/travel/fare-of-the-country-cioppino-fish-stew-from-the-pacific.html |access-date=2023-04-12 |issn=0362-4331}}
Buridda is related to bourride, a fish soup of Provence and the burrida of Sardinia, a dish made of shark meat.
See also
{{Portal|Italy|Food}}
References
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