Collare di Spigola al Barbecue con Salsa alla Cacciatura

**Collare di Spigola al Barbecue con Salsa alla Cacciatura**

**Collare di Spigola al Barbecue con Salsa alla Cacciatura** is a contemporary Italian seafood dish that elevates the often-discarded collar of the European sea bass (spigola) into a centerpiece. The dish is defined by its cooking method and a bold, rustic sauce.

The origin lies in the Italian culinary principle of *quinto quarto* (the fifth quarter), which champions using every part of the animal. The sea bass collar, a fatty, gelatin-rich cut, is ideally suited for grilling. A great version achieves a crisp, smoky exterior from the barbecue while keeping the meat inside succulent and flaking easily from the bone. The defining element is the **Salsa alla Cacciatura**, a robust, vinegar-forward condiment. While "cacciatura" traditionally refers to a hunter-style preparation, here it is a sharp, herbaceous sauce—often made with olive oil, capers, anchovies, garlic, and a generous splash of red or white wine vinegar—that cuts through the fish's richness.

A celebrated rendition is served at **La Marina** in Fiumicino, Italy, as highlighted by the creator **Cucina con Ruben**. Ruben’s version showcases the dish's core philosophy: the direct, smoky char of the barbecue paired with the bright, acidic punch of the salsa. Regional variations may see the salsa incorporate local herbs like wild fennel or mint, or the addition of cherry tomatoes for sweetness. The dish is a testament to modern Italian cooking, transforming a humble cut into a refined, intensely flavorful experience.