Triglie alla Sarda

Triglie alla Sarda


  • 1 kg Red mullet
  • 40 g Grated bread
  • 1 Lemon
  • 1 glass Vernaccia wine
  • Sardegna DOP Extra virgin olive oil
  • 150 g Olives
  • 250 g Cherry tomatoes
  • Salt
  • Wild fennel


Squash the mullets and gut them. Wash them in cold water and dry them.

Pass the mullets in the breadcrumbs, sprinkle with grated lemon rind and brown them for a few minutes in a large pan with the oil. Add salt and blend with the vernaccia.

Now add the washed and lightly crushed tomatoes in a bowl and the olives.

Cook for about 15-20 minutes on low heat, sprinkling with Vernaccia.

Serve with the cooking base and with a wild fennel decoration.

Source :

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Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.