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Condiglione (or cundiggiun as its sometimes known) is a regional speciality of western Liguria. Made up of summer vegetables, the salad is very similar to the more widely known salade Niçoise, from just across the border in France.
Traditionally the dish was made with mosciame – salt-cured and sun-dried dolphin meat made by Ligurian sailors. As the sale of dolphin meat is illegal, a similar product using tuna loin is often used, or tuna marinated in oil if you can't get hold of that. The salad was originally a 'poor' dish and included sailors' biscuits softened with tomatoes to bulk it out.
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