Le pizz e fuje (ou foje, selon la saison) est une sorte de polenta à base de farine de maïs cuite au four ou à la poêle, qui constitue la base du plat. Sur le dessus, on trouve le "fuje", c'est-à-dire les feuilles de légumes verts bouillis comme la chicorée, les feuilles de navet, les blettes, la bourrache. Enfin, des poivrons secs émiettés (et ici la variété de poivron Altino, traditionnellement séché et utilisé comme condiment, peut s'avérer utile) et, si vous le souhaitez, des anchois ou des sardines salées. Ce plat est typiquement préparé en hiver mais, étant donné sa légèreté, il peut être dégusté toute l'année.
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