Brodetto originated in past centuries as a poor dish of the fishermen of the Adriatic Sea, who cooked for themselves that catch that was difficult to sell because of its low quality or small size.
Every town on the Coast has its own variation, which, however, does not alter in substance the basic recipe, the characteristic of which is precisely that of using different qualities of fresh fish according to the season.
One of the most renowned versions is "Portocorsinese style," whose recipe was deposited in the Chamber of Commerce in 2006 by the Italian Academy of Cuisine.
