Ciuppin

This famous chunky fish soup is found throughout Liguria but it is unquestionably a specialty of Sestri di Levante. Many men from Sestri sailed on Ligurian ships to faraway places, and a fair number of them wound up in San Francisco, where this soup mutated into the much heartier cioppino. In Sestri, it was made to use leftover ingredients, such as stale bread and random pieces of fish. The name comes from the word sûppin, meaning little soup.