Typical dish of Alghero
Cassola de peix
Cassola de peix is a rich, fragrant seafood soup, served piping hot in a generous tureen. In the red, aromatic broth—enriched with tomato, garlic, and parsley—appear rock fish, crustaceans, and mollusks that offer a variety of textures: tender, meaty, and juicy. The flavor is deep, briny, and enveloping, often accompanied by toasted bread that soaks up the savory broth. It is a convivial dish, perfect for a long dinner by the sea.
Season: Tutto l'anno€18–30
Why it matters
In Alghero, cassola de peix tells the story of the city’s Catalan soul and its long-standing connection to coastal fishing. It is the dish that links the Sardinian Mediterranean with the culinary tradition of Catalonia, becoming a symbol of Alghero’s local table. Even today it is considered one of the most authentic expressions of the city’s cuisine.
Origin story
The recipe comes from the tradition of Alghero’s fishermen, who cooked together the less valuable rock fish left unsold, creating a rich and nourishing soup. Catalan influence, dating back to Aragonese rule from the 14th century, shaped both the name and some preparation techniques. Over time, cassola became enriched with crustaceans and more refined ingredients, turning it into a celebratory dish of the city’s cuisine.
Typical ingredients
pesci di scoglio misticrostaceipomodoroaglioprezzemoloolio extravergine d'oliva
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