It is a salad of tomatoes, cucumbers, peppers, lettuce, hard-boiled eggs, bottarga, and dried tuna dressed with olive oil.

Or it may refer to the biscuit base, comparable to the French chapon, a slice of bread rubbed with garlic which is placed in the bottom of a soup or salad bowl.

[3] The foundation of a cappon magro is a layer of hard tack biscuits (gallette) rubbed with garlic and soaked in seawater and vinegar.

All recipes include boiled white fish, a lobster, green beans, celery, carrots, beets, and potatoes.

The sides of the pyramid are garnished with green olives, botargo, capers, anchovy filets, crayfish, artichokes, and quartered hard-boiled eggs.