Prep time:

30' (+ 1 h)

Cooking time:




Wine pairing:

Panizzi Vernaccia di San Gimignano Docg

Seafood soup

Clean the seafood well, then leave it to drain in cold salted water for at least an hour, and rinse it again. In a pan, sauté the chopped parsley, garlic and chilli in plenty of oil;

pour the wine and add the chopped tomatoes, season with salt and cook for 5 '. Add the cleaned seafood and cook for another 10 ', stirring often. When cooked, sprinkle with chopped parsley. Serve the soup hot on slices of toast rubbed with garlic.

(4 people): 1.5 kg of seafood (clams, mussels, truffles, dates), 400 g of peeled tomatoes, 1 carrot, ½ glass of white wine, garlic, parsley, chilli, sliced ​​homemade bread, Panizzi bio extra virgin olive oil, salt, pepper.