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Salsa piccante ai fiori di Laguna

A chili, blossom and herb flavored dip for gamberoni (scampi, calamari and sea food in general) recalling the flavors of herbs growing in the southern Lagoon
Prep Time15 mins
Course: Side Dish


  • 2 apricots
  • 150 gr sour cream
  • 15 black olives
  • ½ teaspoon red chili flakes
  • Sea salt, white pepper, yellow mustard powder
  • Edible blossoms (thyme, lavender, hyssop, basil)


  • Cut the apricots, tomatoes and olives into tiny dices and fry them with the blossoms in olive oil for a few minutes.
  • Add the other ingredients and leave to simmer for 10 minutes.
  • Serve warm as dip or use it to flavor the sea food before grilling.


Leave out the sour cream if you want to flavor sea food before grilling.