Sète macaronade: a living tradition… every Saturday at Corsaire

Le Corsaire
Jan 23
2 min read

Sète, a port city with a rich culinary heritage, is full of emblematic dishes that reflect the Mediterranean soul. Among them, the Sète macaronade takes pride of place. This generous dish, a symbol of conviviality and family heritage, perfectly combines Italian influences and local terroir.

At Corsaire, this tradition is not only told: it is tasted.

Every Saturday, the macaronade is prepared and served in accordance with the Sète recipe, to bring this emblematic dish to life as it should be.

Origins of Macaronade: Between Italy and Sète

The macaronade has its roots in the historical links between Sète and Italy. From the 19th century, Italian families who came to work in shipyards and salt works settled in Sète. They brought with them their culinary traditions, including macaronade, a dish inspired by transalpine recipes.

Over the years, this preparation has evolved to adapt to local products and become a real institution in Sète. Today, macaronade is much more than just a dish: it is a symbol of sharing and celebration.

The traditional macaronade served at Corsaire

At Corsaire, the macaronade is prepared in the purest tradition, with simple, quality ingredients.

Macaroni: Thick pasta, ideal for absorbing a long and generous sauce.
The sauce: A long-simmered tomato sauce, seasoned with garlic and onions.
The meat: Beef cheeks accompanied by pork sausages, tender after long cooking.
Spices and herbs: basil and Mediterranean spices delicately flavor the dish.
Cheese: A final touch of grated Parmesan or Emmental, for even more deliciousness.

A Saturday ritual

Preparing a macaronade is never a trivial gesture. In Sète, it is a weekend ritual, a dish that we take the time to simmer for hours. It is in this spirit that Le Corsaire offers macaronade every Saturday, in order to perpetuate this tradition and share it with its customers, locals and visitors alike.