Typical and very refined dish of Ligurian cuisine, the dish has evolved from the original simplicity to the sumptuous choreography of the great chefs of Genoa. The “cappon magro” combines with skilful skill the products of the land (vegetables) with those of the sea (fish and crustaceans) in a marriage where harmony of taste and color reigns.

... that explain the origin of the “cappon magro”. One tells that it was born as food of the servants who simply recycled the leftovers of the rich people’s lunches, another that was the food of the sailors who needed to supplement their diet with vegetables during navigation. In both cases there is a need to reuse the leftover fish of the soup to which the vegetables are added. Its name could most likely derive from the French term "chapon", a slice of toast rubbed with garlic and used as an accompaniment to soups.

... suggests a renaissance in the Baroque era, in which abundance also reigned in the kitchen. Dish of the Lenten period, deceives the prudence dictated by the Church thanks to the presence of fish despite the richness of the ingredients and the beauty of the form. Today it is considered the triumph of Ligurian gastronomy, dish for great ceremonies and events.