This preparation of zucchini (and many other recipes) takes its name from a lake fish typical of Piedmont – the carpione – which was preserved in this way before the advent of refrigerators. It is a very quick and functional method that involves marinating with a mix of vinegar and wine and allows food to keep for a while, even in the summer heat, preserving flavor, taste and nutrients. Over time, this type of preservation has evolved and is now also used with meat, different types of fish, vegetables and even fried foods.
