Polpo e Spada: Catch of the Day: Recipes and Culinary Adventures in Southern Italy (Italian and English Edition)
| Author | : | |
| Rating | : | 4.94 (609 Votes) |
| Asin | : | 8899180504 |
| Format Type | : | paperback |
| Number of Pages | : | 224 Pages |
| Publish Date | : | 2015-03-01 |
| Language | : | Italian, English |
DESCRIPTION:
"This book would never have seen the light without the ancient seafaring and culinary wisdom of which my grand parents Mimi and Lucia were the custodians." Domenico Ottaviano . This is his first publication. He graduated in Parma, first in Gastronomic Sciences, and then in Food Technology, presenting two theses on the use of sea water in the kitchen and consumer preferences for fish. For most of the year he lives, fishes, and cooks on the reef, at his restaurant Al Trabucco da Mimì at Punta San Nicola; in winter he sets off on far-flung gastronomic journeys around the globe. With
Ingredients and traditions of the different regional cuisines merge to create an encounter between Puglia, Calabria, Sicily, Sardinia, Campania, Abruzzo, and Molise. "Catch of the Day" also offers a rich and detailed understanding of traditional fishing techniques and seafaring culture, while recounting centuries-old methods, which have practically disappeared today, and insights into the different species of fish and seafood preserves. All with an eye to the most genuinely popular aspects of the culture of the sea in Southern Italy, in many ways a still archaic universe, which still hands down its ancestral legends and stories with a legendary flavor. 45 recipes, 22 deeper insights, 100 photographs, and 15 drawings.. Octopus and swordfish, as well as tuna, bluefish, assorted small fish for frying or making soup, red prawns, shrimp, and clams all feature prominently in the seafood cuisine of Southern Italy, served up in uniquely delicious dishes with authentic Mediterranean flavors. The result of an ancient knowledge, the recipes in this book are a faithful representation of the culinary traditions of this land, brought up to date in the light of a contemporary vision
For his skills in digital communication, Domenico Ottaviano placed second in the Web Chef Competition 2014 at the Festival of Italian Cuisine in Rimini. He graduated in Parma, first in Gastronomic Sciences, and then in Food Technology, presenting two theses on the use of sea water in the kitchen and consumer preferences for fish. "This book would never have seen