Omaggio a Piergiorgio Parini: Sogliola al Vapore con Tuga Tiepida e Salsa di Bergamotto

Omaggio a Piergiorgio Parini is a refined seafood dish created by Chef Gianluca Gorini at Gli Assi in Senigallia, Italy. The dish is a tribute to the late restaurateur Piergiorgio Parini, who co-founded the venue and was a beloved figure in the local dining scene. As Gorini explained on *Qui si Taffia*, the preparation centers on steamed sole (sogliola al vapore), chosen for its delicate texture and ability to absorb subtle flavors without being overwhelmed.

The sole is paired with a warm "tuga" — a Ligurian-style chickpea farinata that provides a soft, savory base — and finished with a bergamot sauce. The citrus element cuts through the richness of the farinata and lifts the mild fish, creating a balanced, aromatic composition. A great version of this dish hinges on the sole being cooked precisely to retain its moisture and flake, while the tuga must be creamy yet firm, and the bergamot sauce bright but not acidic.

Regional variations are uncommon, as the dish is specific to Gli Assi and its homage to Parini. However, the technique of pairing steamed fish with legume-based pancakes and citrus sauces appears in other Italian coastal kitchens, particularly in Liguria and Marche. The dish remains a signature of the venue, celebrated for its elegance and local roots.