Spaghettoni con San Pietro e il Suo Fegato

Spaghettoni con San Pietro e il Suo Fegato is a Sicilian pasta dish that centers on John Dory (San Pietro) and its liver. The fish’s name derives from the dark spot on its side, legendarily said to be the thumbprint of Saint Peter. The dish is a specialty of Mazara del Vallo, a historic fishing port on Sicily’s southwestern coast, where it is notably prepared at Assuli Winery under the direction of Chef Max Mariola. Key ingredients include spaghettoni—a thick, bronze-drawn spaghetti—fresh John Dory fillets, the fish’s liver, garlic, extra‑virgin olive oil, cherry tomatoes, parsley, and often a splash of white wine or fish broth. The liver is gently sautéed to release its creamy richness, then combined with the tomatoes and pasta, with the fillets either flaked or left whole.

A great version demands ultra-fresh John Dory, whose liver should be intact and glossy; the pasta must be cooked al dente and finished in the pan to absorb the emulsified sauce. The balance of briny fish and minerally liver is distinctive—unlike many seafood pastas, this dish relies on offal for depth. Regional variations include substituting bottarga (cured fish roe) for the liver, or using other flatfish like turbot. Along Sicily’s coast, chefs might add a pinch of peperoncino or finish with breadcrumbs. Chef Mariola’s rendition at Assuli Winery pairs the dish with the estate’s crisp Grillo, reinforcing the land‑and‑sea character of the cuisine. The preparation remains relatively rare outside Sicily, prized by connoisseurs for its bold, nose‑to‑tail ethos.