How to pronounce Cappon magro

In the International Phonetic Alphabet it is /kapˈpom ˈmaːɡro/. In plain English letters that is kahp-POHN MAH-groh, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Cappon magro?

Cappon magro is a main dish of Italy. Where it comes from: Genoa. People usually eat it on festive days. Its main ingredients are fish, seafood, vegetables and egg. It tastes fresh and savory.

Where Cappon magro comes from

Cappon magro is one of 141 signature dishes of Italy on this map. See all dishes from Genoa.

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• Farinata · Street food · Genoa and Liguria

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• Focaccia di Recco fugassa de Recco · Bread & pastry · Recco (Liguria)

  Focaccia di Recco is nothing like the thick focaccia of Genoa.

• Trofie al pesto trofie · Noodles & pasta · Camogli and the Riviera di Levante

  Trofie are short, twisted pasta from the coast east of Genoa, around Camogli and Recco.

• Torta pasqualina · Main dish · Genoa

  Torta pasqualina is Genoa's Easter pie of greens and fresh cheese.

• Focaccia genovese fugassa · Bread & pastry · Genoa

  Genoese focaccia, fugassa in dialect, is a soft flatbread about two centimetres thick, pressed with fingertips to make dimples that are filled with olive oil, salt and water before baking.

Food of Italy

Dishes like Cappon magro in other countries

Same type of dish and similar main ingredients as Cappon magro:

• Sushi 寿司 · Main dish · Edo (Tokyo), Japan

  Sushi began as a way to keep fish, not as a fresh delicacy.

• Bacalhau à Brás · Main dish · Lisbon, Portugal

  Portugal has loved salt cod, bacalhau, since its fishermen sailed to Newfoundland in the 16th century, and people say there is a recipe for every day of the year.

• Shakshouka شكشوكة · Main dish · Sahel, Tunisia

  Shakshouka is eggs poached in a sauce of tomatoes, peppers, onion and garlic, spiced with cumin and harissa, cooked and served in the same pan.

• Antalya piyazı · Main dish · Antalya, Türkiye

  Piyaz is a salad of white beans dressed with olive oil, onion, parsley and lemon, served in many parts of Turkey with grilled meatballs.