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Fish
is the gold of Mediterranean cooking. And
the sea is the rich mine which has been the source of this marvelous, versatile
material for thousands of years…
continue
… Here, once more, the peninsula element is to be credited, with its
8,000 kilometers of coastline and a different tradition for preparing fish
in each and every cove, bay and gulf. Moreover, northern Italy is the realm
of the transformation of lake fish, the Comacchio area breeds and consumes
the best eels in the world, etc., etc.
A bass, cooked all'acqua pazza, light, batter-covered fried cod, a pan of
stuffed anchovies, a slice of fresh tuna, fish soup cooked in a terracotta
pot, all speak to us of the sea, the sky and the sun in Italy, better than
any tourist guide could.
Italian fish cuisine is one of synthesis. It is simple and elegant and it
succeeds in blending the principle the raw material, fish, with other raw
materials, which seem to have been created specifically to refine and exalt
its taste. For example, extra virgin olive oil in its infinite variety and
intensity, the vegetables of Liguria or Campania, the classic preparations
blending land and sea, the symphony of smells and simple seasoning (garlic,
hot red pepper, lemon) which add an additional register to the basic symphony
of tastes. Then, there are the preparations invented to spread over time the
pleasure of tasting a product cooked fresh; for example scapece and saor…
The preparation of fish in Italy has provided the world with recipes suitable
for those living close to the Mediterranean, as well as for those who are
not so fortunate. Our fish-based recipes are the bearers and dispensers of
a true gastronomic culture, of a tradition developed over centuries. Our concept
of bringing the sea to the table may be proposed by anyone of you, to enchant
your guests, or yourself, with a real and regal Italian "sea" banquet.
